Cream cheese cake with cherries

Ingredients for 1 servings:

• 3 eggs
• 80 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 25 g cornstarch
• 75 g flour
• 1 tsp baking powder
• 1 jar cherry(s)
• 1 pack of pudding powder
• 25 g sugar
• 4 tbsp Amaretto
• 500 g cream
• 500 g quark
• 6 sheets of gelatin
• 8 tbsp lemon juice
• 75 g sugar
• 50 g almond flakes
• n. B. meringue(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

Separate the eggs. Beat the egg whites until stiff peaks form, then add the sugar, vanilla sugar, and salt. Fold in the egg yolks. Mix the flour, cornstarch, and baking powder, sift over the foam, and fold in briefly. Pour the sponge cake mixture into a springform pan (lined with baking paper) and bake at 175°C for about 25 minutes. Allow to cool completely. Drain the cherries well, reserving the juice. Make up the cherry juice to 450 ml with water. Mix the custard powder with the sugar and a little cherry juice. Bring the remaining cherry juice to a boil in a saucepan, then stir in the custard powder. Fold the cherries into the custard mixture and add the Amaretto. Place a cake ring around the sponge cake base and spread the cherry mixture on top. Carefully toast the flaked almonds in a dry pan until golden brown, then allow to cool. For the cheesecake, whip the cream until stiff peaks form. Soak the gelatine according to the package instructions. Combine the quark, vanilla sugar, sugar, and lemon juice. Dissolve the gelatin in a double boiler and then stir in a few spoonfuls of the quark cream. Stir the gelatin mixture into the remaining quark. Fold the cream into the quark cream and pour the mixture onto the cake. Refrigerate for about 5 hours. For the decoration, chop the meringue into small pieces and arrange them on the cake along with the flaked almonds.