Cake in a waffle cone

Ingredients for 12 servings:

• 1 package of waffles (ice cream cones)
• 250 g flour
• 100 g sugar
• 100 g butter, soft
• 125 g yogurt (you can also use leftover fruit yogurt)
• 2 eggs
• ½ bag(s) of baking powder
• 1 jar cherry(s)
• 100 g powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Using leftover ice cream cones

Cover a large baking pan with four layers of aluminum foil. Make a batter from flour, sugar, butter, yogurt, eggs, and baking powder. Preheat the oven to 160°C (fan/circulating air). Drain the cherries and reserve the juice. Fold the cherries into the batter, then carefully fill the batter into the cones. I use a large freezer bag for this, cut off a corner, and this way I can neatly fit the batter into the cones. Insert the cones into the cake pan with the tip. The foil holds the cones firmly in place. If there’s any leftover batter, bake it in muffin cups. Bake at 160°C (fan/circulating air) for 30 minutes. Let the finished cones cool in the cake pan. Then mix a little cherry juice with the powdered sugar and drizzle this glaze over the “ice cream cones.” It’s okay if the glaze runs a little; perhaps sprinkle with colorful pearls.