Amaretto Cherry Cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 3 tbsp water, hot
• 100 g brown sugar
• 75 g flour
• 75 g almond(s), ground
• 3 tbsp Amaretto
• 1 jar sour cherries, drained
• 500 g mascarpone
• 2 tbsp powdered sugar
• 400 ml cream
• Butter-vanilla flavoring

Instructions

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

very simple and very tasty

First, line the bottom of a springform pan with baking paper. Preheat the oven to 200°C (top/bottom heat). For the sponge cake, break the eggs into a bowl with a pinch of salt and the hot water and beat until frothy. Gradually add the sugar and continue beating until creamy. Now mix the flour and almonds, add them to the mixture and gently fold them in. Pour into the prepared pan and bake in the preheated oven for about 15-20 minutes. Let cool in the pan on a wire rack. For the cream, mix the mascarpone with the powdered sugar until smooth. Whip the cream and fold in portions. (In portions because you need to stir a little more at the beginning to make the mascarpone cream smooth.) Chill the cream first. Now, with a sharp knife, carefully loosen the cooled sponge cake from the edge, remove the springform pan edge and place the cake base on a wire rack. Peel off the baking paper and cut the cake base in half crosswise. Place the bottom layer on a cake plate and drizzle with half of the Amaretto. Arrange the cherries—except for about 8-10 beautiful ones—on top. Then spread about 4-5 heaped tablespoons of the mascarpone cream over the top. Place the second layer on top and drizzle with the remaining Amaretto. Spread the remaining cream all over. Toast the flaked almonds and sprinkle them over the cake, especially the edges. Just before serving, arrange the reserved cherries on top.