Grandma's moist nut and cherry cake with cream and yogurt topping

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 300 g hazelnuts, ground
• 1 tsp baking powder
• 1 jar sour cherries
• 2 packs of cake glaze, red
• 2 cups whipped cream
• 100 g natural yogurt
• 2 packets of vanilla sugar
• possibly cream stiffener
• e.g. cocoa powder or egg liqueur

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

for 12 pieces

Preheat the oven to 175°C. Grease a 28cm springform pan or line it with baking paper. Beat the eggs with the sugar until frothy. Then stir in the hazelnuts and baking powder. Pour the batter into the pan and bake at 175°C for 40-45 minutes. Then let the base cool. Place the cherries, including their juice, in a saucepan. Mix the cake glaze powder with a little extra sugar if desired and stir in. Bring to a boil until thickened and pour over the cooled base. Let cool again. Whip the cream with the vanilla sugar and cream stabilizer until stiff, carefully stir in the natural yogurt and spread over the cooled cherries. Then decorate with cocoa powder or advocaat, for example. The cake keeps wonderfully in the refrigerator. It won’t dry out and tastes wonderfully fresh. In winter, you can add a shot of Amaretto to the cherries and sprinkle the cake with cinnamon sugar.