Buttermilk cherry cake

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits)
• 100 g chocolate, white
• 100 g butter
• 1 tbsp water
• 750 g cherry(s), pitted
• 200 ml cherry juice
• 2 tbsp cornstarch
• 1 tbsp sugar
• 1 pack of gelatin
• 500 ml buttermilk
• Sugar or sweetener as desired
• 500 ml cream or Cremefine for whipping
• Butter-vanilla flavoring or lemon flavoring as desired
• Cherry(s), for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

fruity-light refrigerator cake with fresh cherries

For the base, finely grind the biscuits and white chocolate. Melt the butter and mix with it. If the mixture is too crumbly, add 1-2 tablespoons of water until it resembles dough. Press the crumb mixture into a 26cm cake ring onto a cake plate, forming a 2cm high edge if possible. Let it set in the refrigerator. Meanwhile, bring the cherries to a boil with half of the juice. Mix the remaining juice with the cornstarch and sugar, stir into the boiling cherry mixture, and bring to a boil again, stirring constantly, until the mixture thickens. Pour onto the prepared base and let cool thoroughly. Then soften and dissolve the gelatin according to the package instructions. Gradually stir in the buttermilk, sweeten with sugar or sweetener. Transfer to a mixing bowl and chill until the mixture begins to set. Then whip the cream until stiff peaks form and fold in. Flavor with vanilla sugar or lemon zest to taste. Now pour the cream over the cooled cherry mixture and place the cherries on top, allowing them to sink in slightly. Refrigerate for at least 3-4 hours to set. Garnish with flaked almonds or coconut flakes, if desired.