John Myers
Ingredients for 1 servings:
- 2 cup(s) milk, any kind
- 1 cup sugar
- 1 cup flour
- 5 m.-sized eggs
- 1 jar cherry(s)
- 2 packs of cake glaze
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes
One cup holds 200 ml. Combine the milk and sugar in a saucepan and heat. Whisk in the flour and continue to cook, stirring constantly, until a stiff peak forms. Caution! Stir vigorously, or the batter will burn. Remove the pan from the heat in good time and allow the batter to cool slightly. Separate the eggs. Beat the egg whites in a grease-free bowl with a hand mixer until stiff peaks form. Add the egg yolks to the batter and beat for at least 5 minutes—the longer you beat, the fluffier the cake will be. Finally, fold the beaten egg whites into the lukewarm batter. Pour the batter into a 24- or 26-cm springform pan and bake in a preheated oven at 200°C (fan oven) on the middle rack for 25-30 minutes. The batter may rise above the sides of the springform pan during baking; this is intentional; it will not collapse. After baking, the cake will collapse. Let cool for at least an hour (the cake base will keep fresh for days and freezes well). Drain the cherries. Dilute the cherry juice with water to make 450 ml and prepare the glaze according to the package instructions. Add the cherries to the warm glaze and immediately spread it over the cake. Once the cake has completely cooled, serve with whipped cream, if desired. Of course, you can also make the cake with any other fruit.
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