Almond cherry cake a la Thorsten

Ingredients for 1 servings:

• 3 eggs, separated
• 3 tbsp water
• 125 g sugar
• 2 packets of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 1 jar sour cherries
• 200 ml cherry juice, from the jar sour cherries
• 50 ml liqueur (cherry liqueur)
• 25 g sugar
• 1 pack of cake glaze, red
• 500 g cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• some liqueur (cherry liqueur) for soaking
• 100 g almonds, chopped
• 12 small chocolate kisses with coconut

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

refined with chopped, roasted almonds and cherry liqueur

Sponge cake: Separate 3 eggs. Beat egg whites and 3 tablespoons of water until stiff, then add 125g of sugar and 2 sachets of vanilla sugar. Stir in egg yolks one at a time. Mix together the flour, starch, and baking powder and fold in. Spread the mixture into a 26cm diameter springform pan lined with baking paper. Bake in a preheated oven (175°C/150°C fan/gas mark 2) for about 30 minutes. Let cool. Cut the sponge cake in half horizontally. Cover the bottom layer with a cake ring. Soak both layers with cherry liqueur. Cherry mixture: Drain the cherries, collecting the juice. Measure 200ml of cherry juice and 50ml of cherry liqueur, bring to a boil with the cake glaze and 25g of sugar, stirring constantly. Add the cherries and let cool slightly until the mixture thickens slightly. Then pour the mixture onto the first sponge cake, leaving a 2cm border. Cream: Whip the cream until stiff, then add 1 sachet of vanilla sugar and 2 sachets of cream stabilizer. Transfer some of the cream to a piping bag and pipe the cream around the edge of the first layer. Place the second sponge layer on top. Spread the cream over the second sponge layer, pipe a dollop of cream on top, and refrigerate for 2 hours along with the remaining cream. Remove the cake ring. Spread the cream around the edge of the cake, place the coconut kisses on the cake, sprinkle with almonds, and let the cake sit overnight. It tastes better when slightly steeped.