John Myers
Ingredients for 1 servings:
- 200 g almonds, finely ground
- 60 g chocolate sprinkles
- ½ pack of baking powder
- 5 eggs, size M
- 85 g sugar
- 1 jar sour cherries
- 1 pack of pudding powder, vanilla
- 2 tbsp honey, liquid
- 3 cups of cream
- 3 packs of cream stiffener
- 1 packet of vanilla sugar
- ½ tsp cinnamon, ground
- some cinnamon
- some cocoa powder
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
For the cake, mix the ground almonds, chocolate sprinkles, and baking powder. Separate the eggs, add the egg yolks to the nut mixture, and fold in lightly. First beat the egg whites lightly, then add the sugar and beat until stiff peaks form and firm enough to slice. Using a sturdy whisk, fold the egg whites into the nut batter. Pour the batter into a springform pan or a bottomless baking pan and bake at 190°C for approx. 20-25 minutes. Let the cake cool in the pan. Place the cherries in a sieve and drain. Mix the custard powder with 4 tablespoons of cherry juice, bring the rest of the cherry juice to a boil. Add the mixed custard powder and bring back to a boil briefly. Stir in the cherries and honey, then spread the cherry mixture over the baked base. Let cool thoroughly. Whip the cream with the cream stiffener, vanilla sugar, and cinnamon until stiff, transfer to a piping bag with a large nozzle, and pipe large, round dots of cream onto the cherry cake. Dust the cake with a little cocoa and cinnamon powder and serve well chilled.
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