Paramount Cake

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 25 g flour
• 25 g cocoa powder
• 1 jar sour cherries
• 2 tbsp cornstarch
• 2 tbsp sugar
• 600 g cream
• 2 packs of cream stiffener
• 2 tbsp sugar
• 10 pieces of Montelino confectionery, chopped
• 4 tbsp Nutella

Instructions

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

a small mountain – with a white peak

For the batter, beat the eggs and sugar until creamy, sift in the flour and cocoa powder, and carefully fold in. Pour into a springform pan lined with baking paper and bake at 200°C for about 10 minutes. Remove from the pan and allow to cool in the pan. Meanwhile, drain the cherries well and collect the juice. Mix about 4 tablespoons of this with the cornstarch and sugar, then bring the rest to a boil. Stir in the cornstarch mixture and allow to thicken, stirring constantly. Then add the cherries and mix gently. Allow to cool briefly, stirring constantly. Carefully cut the edge of the base and turn it out of the pan onto a cake plate. Spread the cherry mixture on top, leaving some space at the edges and mounding the cherry mixture towards the center. Allow to cool completely in the refrigerator. Meanwhile, whip the cream with the cream stiffener until stiff, adding the sugar at the end. Take about half of the cream and mix it with the Montelino. Spread it into a mountain on the cooled cherry mixture, forming a thin layer around the edges and a peak toward the center. You can also offset it slightly to the sides. Divide the remaining cream in half again and stir the Nutella into one half until the desired color is achieved. Spread over the Montelino cream. Finally, top the white peak with the remaining cream. Chill.