Aunt Laura's holiday cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 100 g margarine
• 125 g sugar
• 150 g flour
• ½ pack of baking powder
• 100 g almond flakes
• 1 jar sour cherries
• 2 packs of cake glaze
• 2 tbsp sugar
• Powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

Separate the eggs and beat the egg whites in a tall mixing bowl until stiff peaks form, gradually adding the sugar. Set aside. Beat the margarine with the egg yolks and sugar until fluffy. Mix the flour with the baking powder and add to the mixture. Mix to form a smooth batter. Grease a springform pan and spread half of the batter on the bottom. Spread half of the beaten egg whites on top and sprinkle with half of the flaked almonds. Bake the base in a preheated oven at 200°C (top/bottom heat) for approx. 15-20 minutes, then prepare and bake a second base in the same way. Allow the first base to cool on a wire rack. Remove the second base from the pan and immediately cut into 12 pieces. Allow to cool on the bottom of the springform pan. Drain the sour cherries in a sieve, reserving the juice. Measure out 1/4 l of the juice and heat it up. Mix the glaze with the sugar and stir in a little more of the juice until smooth. Add to the remaining juice and bring to a boil. Mix the sour cherries with the glaze, pour onto the bottom layer of the cake, and let cool. Place the pre-cut layer on top of the cherries and dust with powdered sugar.