Cherry cake

Ingredients for 1 servings:

• 250 g biscuits (butter biscuits)
• 150 g butter, soft or almost liquid
• 400 g double cream cheese
• 2 tbsp milk
• 1 cup powdered sugar
• 100 g almond flakes
• 2 cups whipped cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 jar sour cherries
• ¼ liter cherry juice
• 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

from the fridge

Drain the cherries in a sieve and collect the juice. Crumble the butter cookies as finely as possible (in a food processor or in a bag with a rolling pin) and mix with the butter. Line the bottom of a springform pan with baking paper and spread the cookie-butter mixture evenly and press down. Mix the cream cheese with the powdered sugar and milk and spread it on the bottom. Spread the almonds on top. Whip the cream with the vanilla sugar and cream stiffener until stiff, spread it over the almonds and smooth it down. Spread the drained cherries evenly over the cream, leaving a border about 1 cm wide. Mix the cherry juice with the cake glaze according to the package instructions (no added sugar) and prepare it, then spread it over the cherries. Then let it cool briefly and let the cake chill in the refrigerator for a few hours. This recipe can also be prepared the day before!