Black Forest-style pancake cake

Ingredients for 1 servings:

• 160 g flour
• 5 eggs
• 250 ml milk
• 100 ml whipped cream
• 2 tbsp sugar
• 1 pinch of salt
• 1 jar sour cherries
• 250 ml cherry juice
• 60 g cornstarch
• 2 tbsp sugar
• 2 tbsp cherry brandy
• 200g Nutella

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

For the pancakes, mix all ingredients together. Ensure there are no lumps in the batter. Let rest for 30 minutes. Drain the cherries and reserve the juice. Set aside any cherries for decoration. Mix the cornstarch with 6 tablespoons of the juice and the sugar. Bring the remaining juice to a boil, stir in the cornstarch mixture, and bring back to a boil. Remove from the heat. Stir in the cherries and cherry brandy and let cool. Heat a little oil in a pan, stir the pancake batter thoroughly again, and cook 6 evenly-colored pancakes. Let cool. Place one pancake on a cake plate, spread with the cherry filling, place the next pancake on top, also top with cherries, and do the same for the next pancake. Spread the next two pancakes with the hazelnut nougat cream. The sixth pancake is the last pancake. This one does not have any topping. The cake can be decorated as desired. I always decorate with cream and decorative cherries (found in my recipes).