Petra's Little Red Riding Hood Cake

Ingredients for 1 servings:

• 175 g butter, soft for the dough
• 150 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 2 tbsp Nutella (alternatively 2 tbsp cocoa powder)
• 1 jar sour cherries (drained weight 370 g)
• 500 g quark, low-fat
• 50 g sugar
• 1 packet of vanilla sugar
• 500 ml whipped cream
• 3 packs of cream stiffener
• 2 packs of cake glaze, red
• 50 g sugar
• 350 ml cherry juice
• 50 ml cherry brandy
• 100 ml whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

For the batter, beat the butter with a hand mixer on high speed until smooth. Gradually stir in the sugar and vanilla sugar, stirring until the mixture forms a thick batter. Gradually beat in the eggs (about 1/2 minute for each egg). Mix the flour with the baking powder, sift, and stir in portions on medium speed. Pour half of the batter into a springform pan (28 cm diameter, greased base), smooth it out. Stir the nut-nougat cream into the remaining batter and spread it on the light batter. Drain the sour cherries in a sieve, reserving the juice and measuring out 350 ml (top up with water if necessary). Distribute the cherries over the batter (reserving a few for decoration). Place the pan on the oven rack. Top/bottom heat: about 180 °C (preheated) Fan: about 160 °C (not preheated) Gas mark 2-3 (not preheated). Baking time: approximately 30 minutes. Remove the cake base from the tin and allow to cool. For the filling, combine the quark, sugar, and vanilla sugar. Whip the cream with the cream stiffener until stiff and fold into the quark. Place the rim of the springform pan around the base, spread the quark mixture on top, and refrigerate the cake. For the icing, prepare a glaze from the glaze, sugar, the measured juice, and cherry brandy according to the package instructions, let it cool briefly, and then spread it over the quark mixture. Refrigerate the cake for approximately 4 hours. Whip the cream until stiff and decorate the cake with cream puffs and the remaining cherries.