Cherry cake with cream and egg liqueur

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 200 g hazelnuts, ground
• 1 pinch of baking powder
• Fat for the mold
• Flour for the mold
• 1 jar sour cherries
• 2 tbsp sugar
• 2 tbsp cornstarch
• e.g. rum or cherry brandy
• 2 cups of cream
• 2 packs of cream stiffener
• some eggnog
• some chocolate shavings

Instructions

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

First, preheat the oven to 175°C. Grease and flour the bottom of the baking pan or line it with baking paper. For the batter, beat the eggs and sugar until creamy. Then fold in the ground nuts and baking powder. Pour the batter into the springform pan and bake using conventional ovenproof cooking (top/bottom heat) for about 20-25 minutes. Then let it cool. For the filling, bring the sour cherries and their juice to a boil. First, take some of the cherry juice and mix it with the sugar, cornstarch, and alcohol. Then stir it into the boiling cherries and bring to a boil. Let the cherry mixture cool slightly and then spread it on the base. Let it cool completely. For the topping, whip the cream with the cream stiffener until stiff and spread it on the cherries. Use the handle of a wooden spoon to make a spiral groove in the cream and fill it with the advocaat. Finally, sprinkle chocolate shavings on the cream grooves.