Cardinal cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 120 g sugar
• 100 g flour
• 20 g cocoa powder
• 2 tsp baking powder
• 1 jar sour cherries
• 1 pack of pudding powder
• 2 tbsp sugar
• possibly red wine or water
• 100 ml red wine
• 100 g sugar
• 6 sheets of red gelatin
• 400 ml cream
• cream
• possibly cherry(s), fresh

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fine sponge cake with creamy red wine cream and juicy cherries!

Beat the whole eggs with the sugar for about 10 minutes until frothy and white. Mix the flour with the cocoa and baking powder and sift it onto the frothy mixture. Carefully fold in with a whisk. Pour the batter into a 26cm springform pan lined with baking paper and bake in a preheated oven at 160°C (convection oven) for about 35 minutes. Drain the cherries, reserving the juice and, if necessary, make up to 350ml with red wine or water. Make a pudding from the pudding mix, sugar and juice, remove from the heat and stir in the cherries. Place the cake base on a cake plate and surround it with a cake ring. Spread the cherry pudding on top and smooth it down. Soften the gelatin. Warm the red wine (do not boil) and dissolve the gelatin in it. Chill until the mixture begins to set. Whisk the cream with the sugar until stiff peaks form, then carefully fold it into the setting mixture. Spread the cream over the cherries and smooth it down. Let the cake chill overnight. Decorate the next day with dollops of cream and, if desired, fresh cherries.