Cherry cake

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 200 g flour
• 2 tsp, crushed cream of tartar
• 3 tbsp, levelled cocoa powder
• 3 tbsp milk
• 1 small jar of eggnog
• 1 jar sour cherries
• 250 ml cherry juice, from the jar
• 1 pack of cake glaze, light
• 400 ml whipped cream
• 300 ml sour cream
• 50 g sugar
• 1 sachet of cream powder (Paradise Cream), vanilla
• 6 tbsp rum or cherry brandy

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with rum or cherry brandy

Mix the butter, sugar, vanilla sugar, and salt well. Gradually beat in the eggs and beat until fluffy. Stir in the sifted flour and cream of tartar. Take about 1/3 of this batter and pour it into a greased 24 or 26 cm springform pan and bake in an oven preheated to 160°C (320°F) for about 15 minutes. Mix the remaining batter with the cocoa, milk, and advocaat, pour it into a greased 24 or 26 cm springform pan and bake at 160°C (320°F) for about 20 minutes. Let the cake layers cool, then cut a dome off the dark base and crumble it. If the dark base is tall enough, you can also cut it horizontally. Drizzle all layers with rum or kirsch. Place the dark base on a cake plate and place a cake ring around it. Cook the cake glaze with 250 ml of cherry juice from the jar and fold in the cherries. Pour this cherry mixture onto the dark base. For the filling, whip the cream with sugar and Paradiescreme until stiff peaks form, then stir in the sour cream. Spread half of this cream over the cherries and press the light-colored cake base onto it. Spread the remaining cream over the top and cover with the crumbled dark-colored base (or smooth base). The cake can be refrigerated for one to two days. Tip: Before serving, you can spread the cream over the edges and decorate the cake with powdered sugar or sprinkles of eggnog.