Cherry and nut cake

Ingredients for 1 servings:

• 250 g sugar
• 125 g butter
• 3 eggs
• 100 g hazelnuts, ground
• 250 g flour
• ½ pack of baking powder
• 125 ml milk
• 1 packet of vanilla sugar
• ½ jar morello cherries (350 g), finely chopped
• 200 g double cream cheese
• 150 g yogurt
• 200 g cream, whipped until stiff
• 60 g sugar
• ½ lemon(s), juice
• 6 sheets of white gelatin
• ½ jar jam (cherry jam)
• 50 ml schnapps (cherry spirit)
• 1 ½ jar morello cherries
• 1 pack of cake glaze, red
• cream
• Almond flakes

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 45 minutes

Mix the melted butter with the sugar and vanilla sugar and beat with the eggs until fluffy. Stir in the nuts, mix the flour with the baking powder and stir in the milk. Pour the batter into a springform pan (26 cm diameter) lined with baking paper and bake at 180° (top and bottom heat) for 50 – 60 minutes. Let the cake cool. Cut off the top cake to a level finish and divide the cake crosswise into 2 layers. Spread the bottom layer with the cherry jam and place a cake ring around it. For the filling, mix the cream cheese with yogurt, sugar and a little lemon juice. Soak the gelatine in cold water, squeeze it out and heat until it is liquid. Mix with a little cream cheese mixture and mix into the remaining cream. Leave to set slightly in the refrigerator. Then mix the stiffly whipped cream with the finely chopped morello cherries and fold in. Spread the filling on the bottom layer. Place the second layer on top and drizzle with cherry brandy (if the cake is intended for adults only) and top with the remaining cherries. Prepare a cake glaze according to the package instructions and spread it spoonfully over the cherries, working from the inside out. Refrigerate the cake for about 3 hours. Then remove the cake ring. For the ultimate perfection, you can cover the edge of the cake with whipped cream and decorate with toasted almond flakes.