Almond-cherry cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 30 g vanilla sugar
• 110 g wheat flour type 405
• 90 g cornstarch
• ½ tsp baking powder
• 2 vanilla pods
• 6 sheets of gelatin
• 200 g almonds
• 650 g cream
• 250 ml milk
• 20 g sugar
• 2 large jars of morello cherries
• 2 tbsp vanilla sugar
• 2 points cake glaze
• 100 g dark chocolate coating

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes

wonderfully fruity-sweet with a beautiful chocolate decoration, for 8 pieces

First, separate the egg yolks from the egg whites, then beat the egg whites until stiff. Once the egg whites are stiff, add the sugar and vanilla sugar and continue beating until the sugar is completely dissolved. Mix together the flour, cornstarch, and baking powder. Now gradually stir in the egg yolks. Once the egg yolks are incorporated, briefly stir in the cornstarch/flour mixture and the seeds of two vanilla pods. Then pour the sponge cake mixture into a round, greased 26cm baking dish and bake at 180°C (top/bottom heat) for 25-30 minutes. Don’t forget the skewer test. Cut the cooled cake base in half crosswise. Soak the gelatine according to the package instructions. Next, toast the almonds and then finely chop them. Place them in a saucepan with 200g of cream and the milk and bring to the boil for 10 minutes. Then filter and add the soaked gelatin to the filtered, boiled almond milk and stir in with the sugar, then mix in a cold water bath until creamy until the gelatin has set. Whip the remaining 450g of cream until stiff peaks form and stir into the almond cream, then pour everything onto the bottom cake layer, leaving the cake ring around it. Chill the mixture until the gelatin sets again and the mixture sets. Now place the second cake half on top and press down lightly. The cake ring should be full. Then loosen the ring, place it a little higher, and close it again; there should now be 2-3 cm of space above the second cake layer. Drain the morello cherries and collect the juice, then add the drained cherries to the cake layer. Prepare the juice with the vanilla sugar and the glaze, then pour this over the cherries and let it set. Now finely chop the chocolate coating and melt it. Divide a sheet of baking paper in half (horizontally) and then spread the melted chocolate coating on it. To do this, draw a line along the wide edge and extend branches upwards from this edge (see video). Allow the chocolate coating to dry slightly so that it no longer runs when standing upright, but do not allow it to solidify. Then wrap the chocolate coating around the cake and press down gently at the bottom to bond it to the cream. Allow the chocolate coating to dry completely, ideally in the refrigerator, then carefully peel off the baking paper.