Baking soda cake filled with sour cherries

Ingredients for 1 servings:

• 4 m.-sized eggs
• 375 g sugar
• 250 g butter, mildly soured
• 350 g wheat flour
• 50 g cocoa
• 10 g baking soda
• 250 ml sour cream
• some vanilla pulp
• 1 pinch of salt
• Fat for the mold
• 1 jar sour cherries
• 1 ½ bags of white gelatin powder
• 1 pinch of white pepper, finely ground
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 20 minutes

for a 26cm springform pan

Beat the eggs and sugar until fluffy. Gradually add the softened butter and stir in until stiff peaks form. Combine the vanilla seeds with the sour cream and whisk into the egg and butter mixture. Combine the flour, baking soda, cocoa powder, and a pinch of salt, then stir vigorously into the batter until smooth. Pour the batter into a greased 26cm springform pan. Bake in an oven preheated to 180°C (top/bottom heat) for about 1 hour on the middle rack. Every oven has its own flavor. Use a rolling pin to check the cake is cooked through. While the cake is baking, prepare the cherry mixture. Bring the cherries and their juice to a boil and thicken it with the gelatin prepared according to the package instructions. Stir in the remaining two spices. If the cake won’t be eaten by children, it can be refined with a little Amaretto or even rum. Remove the mixture from the heat and let it cool. After baking, let the cake cool completely. Remove from the pan, split it horizontally, and place the cake ring back around the bottom layer. Spread the still-warm cherry mixture over the base layer and replace the top layer. Let the cake cool in the refrigerator for about 4 hours. Remove the ring before serving and decorate with powdered sugar, whipped cream, or grated chocolate, if desired.