Cherry cake with Nutella base

Ingredients for 1 servings:

• 15 slices of rusk
• 1 jar Nutella
• 300 g double cream cheese
• ¾ cup powdered sugar
• 2 cups of cream
• 2 bags of cream stiffener
• 1 bag of vanilla sugar
• 1 jar sour cherries
• 1 bag/s of cake glaze, red
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

no baking, quick and good

Crumble the rusks and mix them with the Nutella until you have a smooth mixture. Then spread it on the bottom of a springform pan and press it down. Gradually mix the cream cheese with the powdered sugar. Use more or less powdered sugar to taste. Then spread the mixture on the base. Whip the cream with the cream stabilizer and vanilla sugar until stiff and spread it on the cream cheese mixture. Drain the sour cherries and collect the juice. Spread the cherries evenly on the cream. Prepare the glaze according to the package instructions (I always use 1/8 l cherry juice and 1/8 l water). Then spoon the glaze over the cake by the tablespoon. The cake should chill in the refrigerator for a while. Since the cake is very filling, I always cut it into 16 slices.