John Myers
Ingredients for 1 servings:
- 125 g butter
- 125 g sugar
- 2 eggs
- 200 g flour
- 2 tbsp cocoa powder
- ½ pack of baking powder
- 5 tbsp cream
- 250 g cream
- 370 g sour cherries (jar)
- 3 tbsp sugar
- 3 tbsp cherry liqueur
- 1 pack of pudding powder, vanilla
- 1 lemon(s)
- 400 g double cream cheese
- 400 g natural yogurt
- 150 g sugar
- 6 sheets of gelatin
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes
Beat the butter with 125g sugar until light and fluffy, then beat in the eggs one at a time. Sift the flour, cocoa powder, and baking powder, then fold in with 5 tbsp of cream. Line a 26cm springform pan with baking paper, pour in the batter, and bake in a preheated oven at 175°C (top/bottom heat) for about 25 minutes. Turn the base out onto a plate to cool and remove the baking paper. Drain the cherries, reserving the juice. Bring the juice to a boil with 3 tbsp of sugar, the liqueur, and the custard powder, stirring continuously. Add the cherries and let cool, stirring gently occasionally to prevent a skin from forming. Squeeze the lemon juice. Beat with the cream cheese, yogurt, and 150g sugar until smooth. Dissolve the gelatine according to the package instructions and fold in. Chill for 30 minutes. Whip the cream until stiff, then fold into the semi-solid cream. Place a cake ring around the base and marble the cherries with the cream on the base. Chill for at least 4 hours. Top each slice with a chocolate chip cookie, if desired. Tip: This cake also tastes great with strawberries, raspberries, or blueberries.
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