Cherry cake

Ingredients for 1 servings:

• 45 ladyfingers
• 150 g butter or margarine
• 300 g cream cheese (cream cheese)
• 1 cup powdered sugar
• 1 tbsp milk
• 1 jar sour cherries
• 100 g ground almonds
• 3 cups of whipped cream (200 g each)
• 1 bag of cake glaze, red
• 3 bags of cream stiffener
• 2 packets of vanilla sugar
• 1 pack of gelatin powder (instant gelatin)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

marbled, for a 28cm tin, refrigerator cake

Crumble the sponge fingers and knead with warm, melted butter. Line a springform pan with baking paper, press the mixture firmly into the base, and refrigerate for about 1 hour. Meanwhile, beat the cream cheese with milk and powdered sugar until creamy (use milk sparingly so the cream doesn’t become too thin). Spread the cream onto the cooled base. Sprinkle the almonds on top. Then arrange the drained cherries on top. Whip the cream and stir in a little sugar, vanilla sugar, cream stabilizer, and instant gelatin. Return the cake to the refrigerator for about 1 hour. Finally, prepare the glaze according to the package instructions and pour it onto the cream while it’s still hot (!). To create a beautiful pattern, you can “paint” the surface in a spiral shape with a wooden skewer. This will gently draw the cream into the red gelatin. This must be done very quickly, as the gelatin sets quickly. Afterward, the cake must be refrigerated again (2-3 hours). It’s best to prepare the cake the day before. By the way, this cake isn’t for those who want to cut calories or are currently on a diet…