Cherry and nut cake

Ingredients for 1 servings:

• 150 g butter
• 220 g sugar
• 2 tsp vanilla sugar
• 6 eggs
• 150 g flour
• 1 packet of baking powder
• 1 tbsp milk
• 300 g nuts, ground
• 150 g chocolate, grated
• 1 jar cherry(s)
• 2 tsp cornstarch
• 250 g quark
• 400 g yogurt
• 50 g sugar
• 2 tbsp cocoa powder
• 2 packs of instant gelatin
• 400 g cream
• 2 glasses of cherries
• 1 pack of cake glaze
• n. B. Chocolate shavings

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

26-piece cake with 3 layers

For the pastry, cream the butter, sugar, and vanilla sugar until fluffy, then stir in the eggs and milk. Finally, fold in the flour, baking powder, nuts, and chocolate. Pour the batter into a 26cm springform pan and bake for 50 minutes at 175°C. For the fruit filling, cream the cornstarch with about two tablespoons of juice until smooth, then bring the cherries to a boil with the remaining juice. Stir in the cornstarch, bring back to a boil briefly, and then let cool. For the cream, mix the quark, yogurt, sugar, and cocoa powder and whip the cream until stiff. Stir the instant gelatine into the quark cream and fold in the cream. To finish, cut the cake base in half. Place the cherry filling on the bottom layer. Place the second layer on top and spread with cream, then place the last layer on top and spread the remaining cream over the cake. For the topping, drain the cherries, reserving the juice, and arrange the cherries on top of the cake. Make a glaze from the juice according to the package instructions. After letting it cool briefly, spread it over the cherries with a spoon. Finally, decorate the outside of the cake with chocolate shavings.