Quick cherry cake

Ingredients for 1 servings:

• 100 g sugar
• 4 eggs
• 100 g flour
• 1 sachet of vanilla sugar, for the dough
• 1 pinch of baking powder
• 1 tbsp cocoa powder
• 1 jar morello cherries
• 1 pack of pudding powder, chocolate
• 300 ml whipped cream
• 1 pack of cream stiffener
• Chocolate shavings, as desired
• 1 sachet of vanilla sugar, for the cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(similar to Black Forest Cherry)

Sponge cake batter: Beat the sugar and eggs until frothy (at least 5 minutes). Combine the flour with the baking powder, vanilla sugar, and cocoa powder, and stir in. Bake the batter in a sponge cake pan for about 15 minutes at 170°C fan-assisted oven. Cherry mixture: Make a pudding from the cherry juice and pudding powder plus 2 tablespoons of sugar, add the cherries, and bring back to a boil briefly. Pour the warm mixture onto the cooled sponge cake base. I usually fish out the cherries and leave some of the pudding left over, as it would otherwise run down the base. Cream: Once everything has cooled, whip the cream with the vanilla sugar and cream stabilizer until stiff peaks form, then pour it onto the cherries in a dome shape. Sprinkle with a few chocolate shavings – and you’re done! It’s really quick and tastes delicious.