Cherry cream cake from the tray

Ingredients for 1 servings:

• 180 g sugar
• 200 g flour
• 200 g margarine
• 50 g cocoa powder
• 200 ml sour cream
• 3 m.-sized eggs
• 1 tsp baking soda
• 2 jars of sour cherries
• n. B. water
• 2 packets of pudding powder (vanilla or cream flavor)
• 600 ml cream
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 2 pt. cookie(s) (chocolate cookies), unfilled

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

Beat the margarine and sugar until fluffy, add the eggs and sour cream, and stir in the flour, cocoa, and baking soda in portions. Spread onto a baking sheet lined with baking paper and bake for about 20 minutes at 180°C. Allow to cool and then place a baking frame around it. Drain the sour cherries, collect the juice, and make up to 900 ml with water. Prepare the pudding according to the package instructions, but use the juice instead of the milk. Spread the sour cherries on the base, spread the cherry pudding over the top, and chill for a few hours. Whip the cream with vanilla sugar and cream stabilizer until stiff. Spread about 2/3 of the mixture onto the cooled pudding, then top with biscuits. Decorate with the remaining cream and garnish as desired.