Crispbread – Cherry Cake

Ingredients for 1 servings:

• 3 cups crispbread (wheat, Mjölk or oat crispbread), finely crumbled
• 100 g butter, soft
• 3 tbsp sugar
• 1 pinch of cinnamon
• 500 g cream cheese, 40%
• 2 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 1 jar cherry(s), approx. 800 g drained weight
• 1 pack of cake glaze, red

Instructions

Working time approx. 20 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

inexpensive, sophisticated, for 12 pieces

Preheat the oven to 180°C. Mix the ingredients for the pastry thoroughly. Press the dough into a 28cm springform pan and form a 2cm-high rim. Mix the ingredients for the filling and pour it into the base of the springform pan. Bake the cake in the preheated oven for 30 minutes, then let it cool for 25 minutes. Drain the cherries in a sieve and place them on top of the cooled cake. Prepare the glaze according to the package instructions and spread it over the cherries.