Dream cherry cake

Ingredients for 1 servings:

• 100 g sugar
• 100 g almond(s), ground
• 2 tbsp breadcrumbs
• 3 large eggs, separated
• 2 tbsp cocoa powder
• 1 jar morello cherries
• 1 bag of red fruit compote, raspberry flavor
• 2 tbsp sugar
• 2 cups of cream, 200g each
• Chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix together sugar, almonds, breadcrumbs and cocoa. Separate the eggs and beat the egg whites until stiff, then add the egg yolks to the almond mixture and mix thoroughly (it will be a lumpy batter, don’t be alarmed! Preheat the oven (170°C fan/convection oven). Carefully fold the egg whites into the almond-egg mixture until a smooth, almost liquid mixture forms. Fill a 28 cm round springform pan with the batter and bake on the middle rack of the oven for about 20 minutes. After baking, let the cake cool on a wire rack. Meanwhile, bring the morello cherries to a boil in a saucepan with the 2 tablespoons of sugar and the bag of red fruit compote. Stir constantly to prevent burning. As soon as the cherries start to bubble, remove the pan from the heat and spread it over the cake. Once the cake has completely cooled, whip the cream without adding any sugar until stiff and spread it over the cake. Finally, sprinkle the chocolate shavings on top and chill the cake. It tastes best when chilled overnight.