Viennese nut-cherry cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 tsp lemon zest, grated (untreated)
• 2 eggs
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 75 g hazelnuts, ground
• 3 tbsp eggnog
• 1 jar sour cherries
• 150 g almond(s), chopped
• 2 tbsp sugar
• 2 tbsp crème fraîche

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick sponge cake

Drain the sour cherries. For the cake, cream the room-temperature butter with the sugar, vanilla sugar, and lemon zest until fluffy. Then add the eggs and egg liqueur. Sift the flour with the cornstarch and baking powder, mix with the nuts, and fold in spoonfuls at a time. Butter and flour a 24 cm springform pan. Pour in the batter, smooth it out, and arrange the cherries on top. Bake at 175 degrees Celsius for 35-40 minutes. For the topping, mix the almonds with the sugar and crème fraîche, spread the cream over the cake, and bake for another 10-15 minutes.