Volcano cake

Ingredients for 1 servings:

• 250 g flour
• 4 eggs
• 100 g white sugar
• 50 g brown sugar
• 150 ml oil
• 50 g cornstarch
• 150 ml milk
• 1 pinch of salt
• 1 jar of cherries (300 g each)
• 1 pack of poppy seed cake
• 100 g butter
• 70 g sugar, white and brown in equal parts
• 150 g flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Poppy seed and cherry crumble cake

Beat the eggs with a pinch of salt until frothy, then gradually add the oil and sugar, stirring constantly until a thick, foamy mixture forms. Stir in the flour, cornstarch, and milk. Stir the batter a little longer until it forms a nice, creamy mixture. Drain the cherries and thicken with the remaining juice and a little cornstarch. Bring the juice to a boil, then mix 2 tablespoons of cornstarch with a little cherry juice in a separate glass, then add it to the boiling cherry juice. Add the cherries and turn off the heat. Thin the poppy seed mixture with a little milk or water so it spreads easily. Pour the batter into a baking dish and scatter the cherries and poppy seeds on top. If desired, you can also make crumbles and scatter them over the mixture. Bake for 30-40 minutes at 180°C (fan oven).