Cherry sour cream cake

Ingredients for 1 servings:

• 70 g butter, soft
• 85 g sugar
• 1 egg(s)
• 20 g baking cocoa
• 100 g hazelnuts
• 150 g flour
• ½ pack of baking powder
• Fat for the mold
• 2 packets of vanilla pudding powder
• 500 ml milk
• 800 g sour cream
• 200 g sugar
• 1 jar sour cherries
• 2 packs of cake glaze, red

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 25 minutes

simple and delicious

For the base, first mix the softened butter with the sugar and egg. Then add the cocoa powder and hazelnuts. Mix well and then add the flour and baking powder. Press the dough into a 26 cm baking pan lined with baking paper and greased along the edges and pull up a rim about 1-2 cm high. For the filling, first mix the vanilla pudding powder with the milk until there are no lumps. Then add the sour cream and sugar and stir until the sugar has dissolved. Pour the filling into the springform pan on top of the dough. Bake in a hot oven at 180 °C (top/bottom heat) for about 60 minutes. Drain the cherries and reserve the juice. Spread the cherries over the cooled cake. Using the reserved cherry juice, make a glaze according to the package instructions, let it cool slightly and pour it over the cake. Refrigerate for at least 3 hours before serving, ideally overnight.