Amrum lugworm cake

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pack lemon(s) – zest, grated
• 4 m.-sized eggs
• 250 g flour
• 50 g cornstarch
• 3 tsp, leveled baking powder
• 2 tbsp cocoa powder
• 1 tbsp milk
• 2 jars of sour cherries, each 370 g drained weight
• 2 packets of pudding powder (vanilla)
• 600 ml whipped cream
• 2 packs of cream stiffener
• 4 cl eggnog
• Grease for the tray
• Breadcrumbs for the baking tray

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

A cake with a kick

For the batter, beat the butter with a hand mixer on high speed until smooth. Gradually stir in the sugar, vanilla sugar, salt, and lemon zest. Beat until the mixture forms a thick batter. Gradually beat in the eggs (about 1/2 minute for each egg). Sift together the flour, cornstarch, and baking powder, then stir in portions on medium speed. Spread about 2/3 of the batter onto a greased, breadcrumb-dusted baking sheet (38 cm x 28 cm). Place a folded strip of aluminum foil in front of the batter. Stir the cocoa and milk into the rest of the batter. Transfer the dark batter to a piping bag fitted with a perforated nozzle and pipe approximately 5 cm long “lugworms” onto the light batter. Place the baking sheet in the oven for about 30 minutes. Top/bottom heat: 180-200°C, preheated Fan: 160-170°C, not preheated Gas mark 3-4, not preheated Allow the base to cool on the baking tray. For the filling, drain the sour cherries in a sieve, reserving the juice and measuring out 850 ml (top up with water if necessary). Mix the custard powder with a little cherry juice. Bring the remaining juice to a boil. Remove from the heat, stir in the mixed custard powder and bring to the boil. Only then stir in the sour cherries. Spread the cherry mixture over the base and allow to cool. For the topping, whip the cream with the cream stiffener and spread it over the sour cherry mixture. Use a teaspoon to make slight indentations in the cream. Mix the egg liqueur with the Blue Curacao and spread it into the cream indentations. Tip: Blueberries (from a jar) can also be used instead of the sour cherries.