Cherry cake

Ingredients for 1 servings:

• 3 cups of sour cream, 200 g each
• 250 g quark, 40% fat
• 2 packets of vanilla pudding powder
• 750 ml whole milk
• 150 g sugar
• 6 eggs
• 160 g sugar
• 160 g flour
• 1 packet of baking powder
• 1 pack of chocolate pudding powder
• 160 ml sunflower oil or rapeseed oil
• 1 jar morello cherries, approx. 750 g
• 2 packs of cake glaze, red, sugared

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the cream, cook the vanilla pudding with the milk and sugar as usual. When the pudding has cooled, sprinkle with a little sugar to prevent a skin from forming. Once cooled, mix with the sour cream and quark. This is best done with a hand mixer. Then chill. Place the morello cherries in a sieve and collect the juice. For the pastry, beat the room-temperature eggs with the sugar until creamy. Sift in the flour, pudding mixture, and baking powder, then mix everything together. Finally, stir in the oil on a low heat. This amount of batter is enough for one baking tray. Bake in an oven preheated to 160°C (top/bottom heat) for approx. 15-20 minutes on the middle shelf. Do a skewer test after 15 minutes. After baking, let the pastry cool and then spread the sour cream and cream on top. Then top with the drained morello cherries. Fill the collected cherry juice with water to 500 ml and boil it with the cake glaze powder according to the package instructions. Spread the glaze over the cake.