KiBa fruit base with Amaretto

Ingredients for 1 servings:

• 100 g sugar
• 30 g vanilla sugar
• 100 g butter, soft
• 2 eggs, size L
• 40 g ground almonds
• 1 tsp, heaped baking powder
• 2 tbsp cocoa powder
• 2 tbsp milk
• 120 g flour
• 80 g chocolate, chopped (dark), if desired
• 450 ml milk
• 2 tbsp sugar
• 1 tbsp vanilla sugar
• 1 pack of pudding powder (vanilla)
• 2 tbsp Amaretto (or 3 tbsp if desired)
• ½ jar morello cherries, very well drained
• 2 bananas, ripe, in thick slices
• Lemon juice (for drizzling over the banana slices)
• 1 pack of cake glaze (white), ground
• 250 ml water
• 2 tbsp sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with chocolate-almond base

Cream the butter and sugar until fluffy, then beat in the eggs one at a time. Stir in the almonds, milk, cocoa, and baking powder into the liquid mixture. Mix in the flour. Pour the batter into a fruit base dish. Bake in the oven at 170°C (convection oven) for about 20 minutes. After letting it stand for 5 minutes, turn it out and let it cool. Mix the pudding ingredients without alcohol while cold, then microwave for 2 minutes at 630 watts and 2 minutes at 450 watts. Stir regularly while cooking and cooling. Stir the Amaretto into the almost cooled pudding. Spread it on the cake base. Arrange the fruit decoratively on the pudding. Mix the cake glaze with the water and sugar, and dissolve it in the microwave for 2 minutes at 630 watts (stirring halfway through). After letting it stand for 1 minute, spread the glaze over the fruit using a tablespoon, starting from the center. Chill the cake for 1 hour. Serve with sweetened whipped cream (possibly scented with Amaretto).