Cherry-apple cake

Ingredients for 1 servings:

• 2 apples
• some lemon juice
• 1 jar cherry(s), without stone
• 180 g flour
• 1 tsp, heaped baking powder
• 125 g sugar
• 150 g butter, soft
• 3 eggs
• 1 pinch of salt
• 5 tbsp milk
• 125 g sour cream
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch(s) cinnamon powder
• 2 eggs
• 1 ½ tbsp orange marmalade
• n. B. Icing sugar or cream for decoration

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Sponge cake with sour cream and orange marmalade glaze

Peel the apples, quarter them, cut them into wedges, and immediately drizzle with a little lemon juice. Set them aside. Drain the cherries in a sieve, place them on kitchen paper, and pat them dry. For the batter, cream the softened butter with the sugar and a pinch of salt until creamy. Add the 3 eggs one at a time and beat in. Mix the flour with the baking powder and gradually stir in alternately with the milk. In a smaller mixing bowl for the glaze, mix 2 eggs, sour cream, sugar, vanilla sugar, and cinnamon. Now pour the batter into a greased and floured 30 cm springform pan and smooth it out. Spread some of the sour cream glaze over the batter, arrange the apple slices around the outside, and fill the center with the cherries. Pour the remaining sour cream mixture over the batter and spread it evenly. Bake in the lower third of the oven preheated to 160°C (top/bottom heat) for about 50-60 minutes until golden brown. Let the cake cool slightly in the tin, then remove it from the pan and let it cool completely. Once the cake has cooled, gently heat the orange marmalade, stir until smooth, and carefully spread it over the cake. If you like, you can dust the edges of the cake with a little powdered sugar or add a few dollops of cream to decorate.