Cherry cake with cream cheese and cream

Ingredients for 1 servings:

• 80 g butter or margarine, soft
• 80 g sugar
• ½ packet of vanilla sugar
• 2 eggs
• 70 g flour
• 30 g cornstarch
• 70 g almonds, ground
• 1 tsp, heaped baking powder
• 1 jar sour cherries, pitted, 720 ml each
• 35 g cornstarch
• 2 tbsp sugar, taken from the sugar for the cream
• 200 g cream cheese
• 80 g sugar
• ½ pkt. vanilla sugar
• 375 g whipped cream
• 2 packs of cream stabilizer
• 25 g almond flakes
• possibly eggnog

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Cream the butter and sugar with half the sachet of vanilla sugar until fluffy, then stir in the eggs. Mix the flour, cornstarch, almonds, and baking powder together and fold into the mixture. Pour the batter into a greased 26cm springform pan, smooth it out, and bake in a preheated oven at 175°C (convection oven) for about 15 minutes. Then let the cake base cool in the pan on a wire rack. Drain the cherries in a sieve, reserving the juice. Mix the cornstarch with a little cherry juice until smooth. Bring the remaining cherry juice to the boil with the sugar. Stir in the cornstarch and bring to the boil again. Fold in the cherries, spread the compote on the cake base, and let cool. Toast the flaked almonds in a dry pan until golden brown, then let cool. Mix the cream cheese with the remaining sugar and vanilla sugar until smooth. Whip the cream with the cream stabilizer until stiff peaks, then stir into the cream cheese. Spread the cream over the cake and sprinkle with toasted almond flakes. Refrigerate the cake until ready to serve. If desired, you can also pour eggnog over the cake. The cake contains approximately 310 kcal per serving.