John Myers
Ingredients for 1 servings:
- 5 egg yolks
- 3 egg whites
- 3 tbsp water, hot
- 75 g sugar
- 1 packet of vanilla sugar
- 75 g flour
- 75 g cornstarch
- 1 tsp baking powder
- 2 egg whites
- 1 tbsp powdered sugar
- 2 tbsp almond flakes
- 1 jar sour cherries
- 400 ml cherry juice
- 1 pack of vanilla pudding powder (for cooking)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Beat 3 egg whites until stiff and set aside. Beat the egg yolks, sugar, and vanilla sugar with the hot water until frothy. Fold in the flour, cornstarch, and baking powder, and finally fold in the 3 stiffly beaten egg whites. Pour everything into a greased springform pan and bake in a preheated oven at 180 degrees Celsius for about 10 minutes. During this time, beat the remaining 2 egg whites with the powdered sugar until stiff. Then spread the stiffly beaten egg whites on the pre-baked cake and sprinkle with the flaked almonds. Return the cake to the oven and bake for about 15 minutes (test for doneness). Let the base cool, then cut off a lid. Drain the sour cherries and collect the juice. Make up the juice to 400ml and make a pudding with the vanilla pudding powder according to the instructions, then fold in the cherries. Place a cake ring around the bottom layer, pour the cherry mixture on top, and place the almond topping on top. Dust the almond topping with powdered sugar if desired.
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