Beat the whites. Cream the margarine with the sugar, vanilla sugar, gradually add 1 yolk at a time. When the ingredients are combined, add beaten egg white and flour. Gently mix together. Transfer to a 36 x 22cm tin, smooth the top, sprinkle the sour cherries on top. Bake for 30-35 minutes at a temperature of 180ºC. Once baked, decorate with icing and PROSPONA candied fruits.
see notes
INGREDIENTS: