Cherry cake Nina's way

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 350 g flour
• 250 g cocoa powder
• 150 g chocolate, chopped into pieces, or chocolate sprinkles
• 6 eggs
• 2 glasses of cherries
• 1 packet of baking powder
• 2 packs of cream stiffener
• 2 packs of cake glaze, clear
• 2 tbsp sugar
• 1 tbsp vanilla sugar
• 1 vanilla pod(s)
• 2 cups of cream
• 2 cups sour cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Black Forest Cherry for the Poor

Cream the butter and sugar until fluffy. Add the eggs and continue beating. Sift the flour and mix with the baking powder. Gradually stir into the butter, sugar, and egg mixture. Finally, add the cocoa and chocolate chips and beat on medium speed until a creamy batter forms. Pour the batter onto a greased and floured baking sheet and spread evenly. Bake on the middle rack at 170-180°C for about 30-40 minutes. In the meantime, drain the cherries well and reserve the juice. Spread the cherries on the cooled cake. Bring 1/2 liter of the reserved juice and 2 tablespoons of sugar to a boil in a saucepan with the cake glaze, stirring constantly, and pour over the cherries. Let cool. Beat the sour cream with the vanilla bean pulp on high speed. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Carefully fold the sour cream into the cream and spread over the cherries. Finally, dust with cocoa powder. Tip: Instead of sour cream you can also use vanilla pudding, but then leave out the vanilla pod.