Buttercream cake with cherries

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g flour
• 1 tsp vanilla, ground
• 750 ml milk
• 3 tbsp sugar
• 2 packets of vanilla pudding powder
• 400 g butter
• ½ jar cherries or morello cherries
• 100 ml liquid from the jar
• 2 tsp, leveled cornstarch
• 1 pack of cocktail cherries
• 200 g dark chocolate, grated, or chocolate sprinkles

Instructions

Working time approx. 2 hours; Rest time approx. 16 hours; Cooking/baking time approx. 30 minutes; Total time approx. 18 hours 30 minutes

with little sugar

The day before, make a sponge cake from the ingredients in a 26 cm round pan. To do this, separate the eggs. Put the egg whites in a mixing bowl and the egg yolks in a cup. Beat the egg whites until stiff peaks form, add the sugar and ground vanilla, then stir in the egg yolks. Finally, fold in the flour. Line the bottom of the springform pan with baking paper; do not grease the sides. Pour in the batter and bake for 30 minutes at 180°C (top/bottom heat). After baking, cool the batter on a wire rack and let it rest, covered, overnight. Cook the pudding with 3 tablespoons of sugar and let it cool to room temperature, stirring constantly. Or place a layer of cling film over the pudding to prevent a skin from forming. The pudding needs about 2 hours to cool to room temperature. I also do this the day before. Make the buttercream: Beat the room-temperature butter with a whisk until it is very white. Then add the pudding a spoonful at a time and beat until the mixture is creamy. Transfer some of the mixture to a piping bag for decoration. For the cherry filling, thicken the liquid with the starch. Halve the pitted cherries and add them to the thickened liquid, then heat briefly. For the cake: Cut the sponge cake in half or thirds horizontally. Place the cake ring around the cake. Spread the buttercream over the sponge cake. Spread the cherry filling over it. Place the sponge cake lid on top and repeat for three layers. Remove the cake ring. Cover the cake all around with buttercream and decorate the edges with grated chocolate. Use a cake divider to mark out the pieces, decorate with the buttercream from the piping bag and the cherries. Place the cake in the refrigerator overnight. This cake will keep for about 6 days when refrigerated.