Baileys cream cake with sour cherries

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 2 eggs, size M
• 100 g flour
• 1 tsp baking powder
• 1 jar sour cherries or 300 g frozen
• 1 pack of gelatin powder, white
• 4 tbsp water, cold
• 1 packet of vanilla pudding powder
• 50 g sugar
• 500 ml milk
• 250 ml Baileys Irish Cream
• 250 ml cream
• Brittle
• whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

from a 26cm springform pan

Beat the butter and sugar on high speed until smooth. Gradually beat in the eggs. Mix the flour with the baking powder, sift, and briefly stir in portions. Pour the batter into a 26cm springform pan lined with baking paper, smooth it down. Arrange the well-drained cherries on top. Then place the pan in the oven at 190°C (top/bottom heat) for approx. 25 minutes. After baking, carefully remove the cake from the pan and let it cool. Place the springform pan rim around the cake. For the cream, mix the gelatine with cold water and let it set for 10 minutes. Make a pudding from the pudding powder, sugar, and milk according to the package instructions. Stir the swollen gelatine into the hot pudding until dissolved. Chill, stirring occasionally. Stir in the liqueur. When the mixture begins to thicken, whip the cream until stiff peaks and fold it in. Spread the cream over the cake and let it set in the refrigerator. Just before serving, decorate the cake with brittle and cream as desired.