Cherry Pudding Cake

Ingredients for 1 servings:

• 25 g butter, soft
• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), grated peel
• 150 g flour
• 1 tsp baking powder
• 1 pack of vanilla-flavored pudding powder
• 300 ml cherry juice
• 400 g cherry(s) (pitted)
• 250 g quark (low-fat)
• 50 g sugar
• 8 sheets of white gelatin
• 400 g whipped cream, cold

Instructions

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

Preparation: Grease a 26cm springform pan or line it with baking paper. Preheat the oven. For the sponge cake: Beat the eggs in a mixing bowl with a hand mixer on high speed for 1 minute until frothy. Mix the sugar and vanilla sugar and sprinkle in while stirring. Beat the mixture for another 2 minutes. Sift the flour with the baking powder and briefly stir in two portions on the lowest speed. Finally, add the butter and stir in briefly. Smooth the batter in the springform pan and bake immediately. Top/bottom heat: approx. 180° (preheated) Fan: approx. 160° (preheated) Gas mark 2-3 (preheated) Baking time: approx. 25 minutes After baking, remove the base from the pan, turn out onto a wire rack lined with baking paper and allow to cool. Peel off any baking paper and cut once horizontally. Filling: Prepare the pudding according to the package instructions. Gradually mix the hot pudding with the cherry juice and let cool. Mix the quark first with the sugar, then with the pudding mixture. Soften and dissolve the gelatin according to the package instructions. First, stir 3 tablespoons of the quark cream into the gelatin, then stir this mixture into the remaining cream. Whip the cream until stiff and fold it into the quark cream. Place the bottom layer on a cake plate, place a cake ring around it, and spread with half of the cream. Arrange the cherries on top and cover with the remaining cream. Place the top layer on top and press down lightly. Refrigerate the cake for at least 3 hours.