Cherry – Coffee – Cream Cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 80 g sugar
• 1 vanilla sugar
• 60 g flour
• 1 tsp baking powder
• 20 g cocoa powder
• 1 jar sour cherries (680 g)
• 1 pudding powder, vanilla flavor (for 1/2 l milk for cooking)
• 200 ml cream
• 6 sheets of white gelatin
• 4 tbsp coffee powder
• 400 g natural yogurt
• 100 g sugar

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Whisk the eggs with water, sugar, and vanilla sugar until frothy, then carefully fold in the flour, cocoa, and baking powder. Pour everything into a greased springform pan and bake in a preheated oven at 190°C for about 15 minutes (test for doneness). Remove the cake and let it cool. Place a cake ring around the base. Drain the cherries well, setting aside 12 cherries for the garnish. Take 400 ml of the cherry juice and cook a pudding with the vanilla pudding powder according to the package instructions. Fold the cherries into the cooked pudding and spread the pudding on the base. Soak the gelatine according to the instructions. Heat 50 ml of the cream and dissolve the coffee powder in it. Let it cool, whip the rest of the cream until stiff, then fold in the cooled coffee cream. Mix the yogurt with the sugar, stir in the softened gelatine, fold in the prepared cream, and spread everything on the pudding and cherries. Decorate with the reserved cherries.