Sour cream cherry cake
Preheat the oven to 200 degrees C.
Grease a baking tray (35 x 40) with some butter and dust in well with flour.
In a mixing bowl whisk 250g butter, 250g sugar, salt and vanilla with a Braun hand blender or Braun hand mixer until the batter is smooth and creamy. Add the 4 eggs one by one, beating with each addition for approx. 1 minute.
Mix the baking powder and flour together. Add the dry ingredients and the milk alternatively to the egg/sugar batter, folding and stirring the batter after each addition.
Pour the batter onto the baking tray and smooth the surface. Spread the cherries evenly over the batter.
In a smaller mixing bowl quickly beat the sour cream, 4 tablespoons sugar and 2 eggs together. Pour this mixture over the cherries. Sprinkle with the hazelnut slices. Bake for 30-35 minutes. Take out and allow to cool.
Cut the cake in half then in 8 to 10 triangle cake pieces.