Cherry and peach sheet cake with amaretti and sour cream topping

Ingredients for 1 servings:

• 1 jar cherry(s)
• 1 can peach(s), drained
• ½ tsp cinnamon
• ½ tsp ginger
• 1 pack of pudding powder, vanilla flavor
• 2 tbsp sugar
• 250 g butter
• 175 g sugar
• 1 pinch of salt
• 5 eggs
• 1 lemon(s), grated peel
• 375 g flour
• 3 tsp baking powder
• 3 tbsp eggnog
• 1 cup sour cream
• 3 eggs
• 2 tbsp vanilla sugar
• 100 g biscuits (Amarettini)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the cherries and make a pudding from the reserved liquid, sugar, spices, and pudding powder, then add the cherries back in. Sweeten to taste with sugar and let cool. Beat the fat, sugar, and salt until fluffy and gradually stir in the 5 eggs. Add the lemon zest. Mix the flour with the baking powder and stir into the fluffy batter. Finally, stir in the egg liqueur. Spread the batter onto a greased baking sheet and top with the drained peaches and cherries. Bake in a preheated oven at 175°C for about 45 minutes. For the glaze, mix the sour cream, 3 eggs, and vanilla sugar, then fold in the amaretti biscuits. After 15 minutes of baking, spread the glaze evenly over the cake and continue baking. Dust the cooled cake with icing sugar, if desired.