Cherry and strawberry cake with buttercream

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 6 eggs
• 400 g flour
• 2 tbsp cornstarch
• 1 packet of baking powder
• Grease for the tray
• 1 ½ kg sour cherries, pitted
• 1 pack of pudding (vanilla or strawberry flavor)
• 3 tbsp sugar
• ½ liter of milk
• 250 g butter
• some food coloring, red, if necessary
• 250 g strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

known to us as Rose Red Cake, for one tray

Beat the butter until fluffy. Gradually beat in the eggs. Mix the flour, cornstarch, and baking powder, sift it onto the butter mixture, and fold it in. Preheat the oven to 200°C (top/bottom heat). Spread the batter onto a well-greased baking sheet. Arrange the cherries on top and bake the cake for about 35 minutes. Remove the cake from the oven and let it cool completely. Meanwhile, mix the vanilla pudding powder with the sugar in a little cold milk until smooth. Bring the remaining milk to a boil. Add the mixed pudding powder and bring to a boil briefly while stirring. Remove from the heat and let it cool, stirring occasionally to prevent a skin from forming. Beat the room-temperature butter until fluffy. Stir in the pudding a spoonful at a time. Color it with red food coloring. Spread the buttercream onto the cooled cake. Cut the strawberries into thin slices and spread them on top of the cream. Alternatively, you could use strawberry pudding or simply leave the cream white.