Cherry cream cake

Ingredients for 1 servings:

• 1 cake base (fruit base)
• 7 tbsp cherry brandy
• 300 g cherries
• 300 ml cherry juice
• 1 tbsp sugar
• 2 tbsp cornstarch
• 100 g white chocolate coating
• 300 g double cream cheese
• 250 ml cream (Cremefine)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very quickly on a fruit base

Pierce the fruit base with a fork and soak in the kirsch. Halve the cherries, remove the stones, and set aside. Bring 150 ml of cherry juice and the sugar to a boil. Mix the cornstarch with 2 tablespoons of cherry juice and bring back to a boil. Remove the mixture from the heat, stir in the remaining cherry juice, add the cherries, stir in, and let cool. Scrape about 5 tablespoons of chocolate curls from the chocolate coating. Melt the remaining chocolate coating in a double boiler. Beat the cream cheese with a mixer and stir in the melted chocolate coating. Whip the cream until stiff peaks form and fold in. Spread the cream cheese mixture over the fruit base, top with the cherries and sauce, and sprinkle with the chocolate curls.