Snow White cake without baking with sour cream

Ingredients for 1 servings:

• 1 sponge cake
• 1 jar sour cherries, approx. 720 ml
• 400 g sour cream
• 400 g cream (sweet cream)
• 150 g sugar
• 4 egg yolks
• 1 packet of vanilla pudding powder
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Make a cake ring around the sponge cake base. Drain the sour cherries, reserving the juice. Spread the drained cherries evenly over the base. Bring the sour cream, sweet cream, sugar, egg yolks, and vanilla pudding powder to a boil in a saucepan. CAUTION: Stir well, as the mixture tends to stick to the bottom. Pour the boiled mixture over the cherries, smooth it out, and refrigerate. When the cream is cold, bring 1/4 liter of sour cherry juice and the glaze to a boil and pour it over the mixture. Remove any bubbles with a spatula, then refrigerate the cake.