Cherry cake with sour cream topping

Ingredients for 1 servings:

• 250 g flour
• 125 g cold butter
• 125 g sugar
• 1 egg(s)
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 1 jar sour cherries, pitted
• 2 packets of vanilla pudding powder
• 3 eggs
• 90 g sugar
• 2 cups sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 30 minutes

Cut the butter into small pieces. Mix the flour, baking powder, sugar and vanilla sugar. Quickly knead it together with 1 egg and the pieces of butter to form a shortcrust pastry and chill for half an hour. Grease a springform pan (28-30 cm diameter). Roll out the chilled dough and line the springform pan, forming a rim about 3 cm high. Drain the cherries and collect the juice. Top up the collected juice with cold water to a total of 1/2 liter. Bring approx. 400 ml of the water and fruit juice mixture to a boil. Mix the custard powder with the remaining juice mixture and dissolve, then add it to the boiling liquid. Add the cherries and bring to a boil until the custard thickens. Spread the warm cherry mixture onto the shortcrust pastry. Bake at 180 °C (top/bottom heat) for approx. 30 minutes on the middle shelf. In the meantime, separate the 3 eggs. Beat the egg yolks with 90 grams of sugar until frothy. Beat the egg whites until stiff peaks form. Stir the sour cream into the egg mixture and carefully fold in the egg whites. Make sure the egg whites are completely incorporated, otherwise the cake will develop dark spots where the egg whites are still visible during baking. Pour the sour cream mixture onto the pre-baked cake and bake for another 30 minutes. Be sure to let the cake cool completely in the pan, ideally overnight!