Eggnog cake from the tray

Ingredients for 1 servings:

• 200 g flour
• 4 eggs
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 180 g sugar
• 250 g butter or margarine
• 250 g egg liqueur
• 150 g chocolate sprinkles
• 2 jars of sour cherries (680 g each)
• 2 packs of vanilla pudding powder for cooking
• some cinnamon powder
• 800 g whipped cream
• 1 pack of vanilla pudding powder (bake-proof pudding cream)
• some eggnog

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours

Preheat oven to 175 degrees Celsius (top/bottom heat). Grease the oven tray. Drain the sour cherries well and reserve the juice. Cream the butter or margarine with the sugar and vanilla sugar until fluffy. Gradually beat in the eggs. Mix the flour and baking powder and sift them into the mixture. Add the egg liqueur and chocolate sprinkles and mix everything together with a mixer. Pour the batter into the prepared tray and bake in the preheated oven for 20-25 minutes. Then let the cake cool completely. Make a pudding from the juice of the drained cherries and the vanilla pudding powder. Then mix in the cherries and add a little cinnamon. Let the pudding cool completely. Spread the cold cherry pudding on the base and refrigerate. Whip the cream with the vanilla cream powder (baking-proof pudding cream) until stiff peaks form and spread over the cherries. Pour the egg liqueur over the cream and smooth it down.