Valentine's Day Vanilla Cake

Ingredients for 1 servings:

• 100 g flour
• 75 g cornstarch
• 200 g sugar
• 6 egg whites
• 6 egg yolks
• 1 tsp baking powder
• 2 pinches of salt
• 5 tbsp water, hot
• possibly grease for the mold
• 250 g butter
• 175 g sugar
• 2 eggs
• 2 egg yolks
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 jar morello cherries (approx. 300 g – 400 g drained weight)
• 2 tbsp cornstarch (Mondamin)
• 1 jar water, cold
• 1 point sugar hearts

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

For those with a sweet tooth in love, but of course also suitable for Mother’s Day!

For the tart bases, beat the egg yolks with water, sugar, and salt until thick and creamy. Beat the egg whites and salt until stiff peaks form and pour onto the custard. Add the flour, cornstarch, and baking powder to the egg whites and carefully fold everything in. Grease a springform pan if necessary or line it with baking paper. Divide the dough into thirds and bake three tart bases, one after the other, in a preheated oven at 190°C for about 8-12 minutes each (depending on the oven). Set all bases aside to cool. For the topping, drain the liquid from the jar of cherries into a saucepan and bring to a boil. Dissolve the cornstarch in the cold jar of water (the amount of water varies depending on the acidity of the cherry juice and the baker’s taste, as does the amount of cornstarch – a little water = little cornstarch, a lot of water = a lot of cornstarch) and add it to the boiling cherry liquid. Continue to simmer until thickened. Remove from the heat, add the cherries, and stir in. Set aside to cool. For the filling, beat the eggs, egg yolks, sugar, salt, and vanilla sugar in a double boiler until thick and creamy. Remove from the boiler and continue beating until the cream has cooled. Cream the butter until light and fluffy, then stir in the egg cream a spoonful at a time. Now assemble the cake: Spread the cream on the first cake layer, then spoon half of the cooled cherry mixture over it and spread it evenly. Place the second cake layer on top and spread some of the cream on top. Spoon the remaining cherry mixture on top and spread it evenly. Place the last cake layer on top, spread the remaining cream over the entire cake and smooth it down. Finally, scatter the sugar hearts over the surface of the cake.