Amaretto Cherry Cake

Ingredients for 1 servings:

• 4 eggs
• 125 g honey
• 1 pinch of salt
• 100 g spelt (or spelt flour)
• 60 g corn flour
• 1 packet of baking powder
• 50 ml Amaretto
• 75 ml cherry juice
• 125 g jam (cherry jam, preferably without added sugar)
• 400 ml milk
• 50 g honey
• 1 pack of vanilla pudding powder (wholefood fans use one without artificial flavoring)
• 2 glasses of cherries
• 300 ml cream
• 75 ml Amaretto

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wholemeal cake, unfortunately not quite wholesome due to the Amaretto…

Make a vanilla pudding from milk, 50g honey, and pudding powder. Allow to cool thoroughly. Finely grind the spelt and mix with the cornflour and baking powder. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the honey and 4 tablespoons of water. Stir in the flour mixture. Fold in the beaten egg whites. Grease a springform pan or line it with baking paper and pour in the batter. Bake at 180°C for about 15-20 minutes. Allow the base to cool and then cut it in half horizontally. Mix the amaretto and cherry juice and soak the layers with the mixture. Spread the cherry jam on the bottom layer. Place a cake ring around the layer. Whip the cream until stiff and mix with the amaretto. Fill 4 tablespoons of this mixture into a piping bag; mix the rest into the pudding. Divide the pudding cream into 2 equal portions. Drain the cherries well. Set aside 13 cherries for decoration, fold the remaining cherries into one half of the custard cream and spread it over the cherry jam. Place the top layer on top. Chill for a few hours, then remove the ring. Spread the remaining custard cream over the top and sides of the cake. Decorate the top of the cake with 13 dollops of cream (12 around the edge, one in the center). Place a cherry on each dollop of cream.