Cherry-almond cream cake

Ingredients for 1 servings:

• 200 g ground almonds
• 125 g sugar
• 4 eggs
• ½ tsp cinnamon powder
• 1 tbsp flour
• 2 large jars of cherries (720 ml each)
• 1 tbsp sugar
• 3 tbsp cornstarch
• some rum
• 2 cups of cream
• 1 packet of vanilla sugar
• 1 tbsp cream stiffener
• e.g. chocolate sprinkles or chocolate shavings
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

can be baked very well with gluten-free flour

Combine the almonds, sugar, eggs, cinnamon, and flour. Pour the batter into a greased and floured springform pan and bake at 175°C for approximately 25-30 minutes. Drain the cherries, reserving the juice, then combine 1/4 liter of the juice with the sugar and cornstarch and bring to a boil. Then add the cherries, mix well, and spread the mixture over the cooled base. Whip the cream with vanilla sugar and cream stabilizer until stiff peaks form, spread it over the cake, and sprinkle with chocolate sprinkles or grated chocolate.