Black Forest Cherry Marble Cake

Ingredients for 1 servings:

• 1 jar sour cherries (720 ml)
• 250 g butter
• 200 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 5 eggs
• 125 g crème fraîche
• 4 tbsp cherry brandy
• 425 g flour
• 1 packet of baking powder
• 2 tbsp cocoa powder
• 5 cherries for decoration, also
• Chocolate shavings and
• powdered sugar and
• 200 ml whipped cream

Instructions

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

Drain the cherries. Beat butter, sugar, salt, and 1 packet of vanilla sugar for 10 minutes until creamy. Stir in the eggs. Add the crème fraîche and kirsch. Combine the flour and baking powder and stir briefly. Divide the batter in half. Stir the cocoa into one half. Fold half of the cherries into the light batter, then the remaining cherries into the dark batter. Grease a 2-liter Bundt pan. Pour in the dark batter first, then the light batter. Carefully marble the batter with a fork. Bake the cake in a preheated oven (electric oven: 175°C – gas oven: mark 2 – fan oven: 155°C) for about 1 1/4 hours. Let it cool briefly, then turn it out and let it cool completely. Whip the cream with 1 packet of vanilla sugar until stiff peaks form. Decorate the cake with whipped cream, cherries, and chocolate curls and dust with powdered sugar. Serve the remaining cream separately with the cake.