Black Forest nut and cherry cake

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 5 egg yolks
• 170 g sugar
• 5 egg whites
• 1 jar sour cherries
• 1 pack of red glaze, lactose-free or 30 g cornstarch
• 2 tbsp sugar, if desired
• 1 tbsp cherry brandy
• 400 g cream, lactose-free
• 2 packs of cream stiffener
• n. B. Chocolate shavings, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

lactose-free

Whisk the egg yolks and sugar until frothy, then beat the egg whites until stiff. Then fold the hazelnuts and beaten egg whites into the egg yolk mixture. Pour the batter into a springform pan lined with baking paper. Bake at 200°C for about 10-15 minutes. Drain the cherries, reserving the juice. Cook the cake glaze with 250 ml of the cherry juice according to the package instructions. I don’t use any sugar, but if you like it sweeter, add the specified 2 tablespoons of sugar. Stir in the kirsch and the cherries and let cool slightly. If you don’t have lactose-free cake glaze, you can bring the juice to a boil with 30 g of cornstarch. Place a cake ring around the cooled base, spread the cherry filling on top, and refrigerate. Whip the cream with cream stiffener until stiff and spread it over the cherries (it looks nice if you pipe dots on them with a cake piping nozzle). Let it set completely in the refrigerator. Sprinkle with chocolate shavings before serving.