Cherry marzipan cake with chocolate sprinkles

Ingredients for 1 servings:

• 2 jars of sour cherries, pitted, 370 g drained weight each
• 150 g marzipan paste
• 250 g margarine
• 200 g sugar
• 4 eggs
• 300 g wheat flour
• 50 g cornstarch
• 3 tsp, leveled baking powder
• 4 tbsp cream
• Grease for the tray
• 150 g wheat flour
• 100 g sugar
• 1 tbsp vanilla sugar
• 2 tbsp, levelled cocoa powder
• 1 pinch of cinnamon
• 100 g margarine
• some vanilla pod(s), ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

moist sheet cake (30 x 40)

Drain the sour cherries. The juice isn’t needed for this recipe, but it freezes perfectly (e.g., for jelly). Cut the marzipan into small pieces, which will allow for a very even distribution over the entire cake. If you like, you can also tear the marzipan into pieces and spread it out, but it won’t be quite as even. For the dough, briefly beat the margarine in a bowl until fluffy, ideally with a mixer. Then add the sugar and mix until smooth. Gradually beat in the eggs. Mix the flour, cornstarch, and baking powder in a bowl and sift over the butter and egg mixture. Beat in until a smooth dough forms. Add 4 tablespoons of cream to make it a little more pliable. Spread the dough on a greased baking sheet (30 x 40 cm). It’s better to use a greased baking sheet instead of baking paper, as the baking paper will constantly move and shift when spreading. Spread the drained cherries and marzipan over the dough. Preheat the oven to 170°C (fan oven). For the crumble, combine flour, sugar, vanilla sugar, cocoa powder, margarine, cinnamon, and the dried vanilla pod into a crumbly dough. Spread this dough evenly over the cherries and marzipan in relatively fine crumbs and bake for about 25 minutes.