Cherry cake with cream and sour cream filling

Ingredients for 1 servings:

• 3 eggs
• 125 g butter
• 100 g raw cane sugar
• 65 g spelt flour type 630
• 60 g almonds, ground
• 1 pinch of salt
• ½ sachet of baking powder
• 1 pinch(s) cinnamon powder
• 2 cl Amaretto
• 50 g almond flakes
• 1 jar sour cherries
• 1 pinch(s) cinnamon powder
• 2 bags of vanilla sugar
• 3 tsp potato starch
• 200 ml cream
• 2 tbsp cream stiffener
• 1 cup sour cream
• 1 tbsp lime juice
• 3 tbsp powdered sugar
• Fat and crumbs (no breadcrumbs) for the form
• Powdered sugar for sprinkling

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

for a 20-piece mold

For the batter, separate the eggs and beat the egg whites until very stiff peaks form. Cream the butter and sugar until fluffy. Then add the egg yolks, one at a time, and fold them into the butter mixture. Mix the flour with the salt, baking powder, and cinnamon and add them along with the Amaretto. Then fold in the beaten egg whites. Grease and crumble a 20cm springform pan. Preheat the oven to 180°C (fan). Spread the almond flakes over the batter and bake the cake for about 30 minutes (fan). Remove from the oven and let it cool slightly, then cut it in half horizontally. For the filling, bring the cherries to a boil with the juice, vanilla sugar, and cinnamon. Mix the potato starch (please do not use Mondamin, as this will make the compote cloudy) in a little cold water and then add it to the cherries. Allow to cool completely. Whip the cream with 2 cream stabilizers, add sour cream, sugar, and lime juice, and mix until creamy. For the finishing touch, fill a piping bag with the cream and pipe it around the edge of the bottom layer. Now fill the center with about 3/4 of the cherry compote, adding a little more cream to raise the edge if necessary. Then spread the remaining sour cream mixture over the cherries. Then add the remaining cherries and cover with the almond base. Dust the cakes with powdered sugar before serving. Tip: It’s best to prepare the cake and cherry filling a day in advance.