Fruity cherry cream cake

Ingredients for 1 servings:

• 100 g dark chocolate coating
• 125 g butter or margarine
• 215 g sugar
• 2 eggs
• 175 g flour
• ½ tsp baking powder
• 1 pkt. pudding powder, vanilla
• 450 ml milk
• 1 jar cherry(s)
• 1 pkt. Red Berry Compote Raspberry (for 1/2 l water)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

very refreshing, even for inexperienced people!

Chop the chocolate coating. Beat butter and 100g sugar until creamy. First stir in the eggs, then the flour and baking powder. Fold in the chocolate coating. Pour into a greased and floured springform pan (26cm). Bake at 175°C for 15-20 minutes. Beat the custard powder, 40g sugar and 6 tbsp milk until smooth. Bring the remaining milk to the boil, stir in the mixed powder and simmer briefly. Pour onto the base. Chill for approx. 30 minutes. Drain the cherries and make up the juice with water to 450ml. Beat the fruit compote powder, 75g sugar and 6 tbsp juice until smooth. Bring the remaining juice to the boil, stir in the mixed powder and simmer briefly. Fold in the cherries. Place on the cake. Chill for 1 hour. Decorate as desired.