Cherry marzipan cake with almond brittle

Ingredients for 1 servings:

• 1 kg fresh cherries or 2 jars of sour cherries, 720 ml each
• 2 tbsp flour
• 200 g marzipan paste
• 1 tsp flour
• 250 g flour
• 3 tsp, leveled baking powder
• 250 g butter, soft
• 200 g sugar
• 1 tbsp vanilla sugar
• some lemon peel, untreated
• 1 pinch of salt
• 75 g cornstarch
• 4 large eggs
• 100 g butter
• 100 g sugar
• 150 g almond sticks

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Sheet cake

Grease a roasting pan and dust with flour. Prepare fresh cherries or drain the cherries well from a jar. Cut the marzipan into small pieces and mix with 1 teaspoon of flour. For the dough, cream together the butter, sugar, vanilla sugar, lemon zest, and salt in a mixer until creamy. Beat in the eggs one at a time. Mix the flour, cornstarch, and baking powder and stir in briefly. Spread the dough onto the roasting pan. Mix the cherries with 1-2 tablespoons of flour. Spread the cherries and marzipan over the dough. Bake in a preheated oven at 175°C (top/bottom heat) or 150°C (fan oven, gas mark 2) for about 20 minutes on the middle shelf. For the topping, melt the butter. Stir in the sugar and almonds. Let everything cool for about 5 minutes. Spread the mixture in dollops over the dough. Continue baking at the same temperature for about 20 minutes. Let cool. Note: Every oven bakes differently, so these baking times are only guidelines. Top with whipped cream.