Cherry Panacotta Cake

Ingredients for 1 servings:

• 3 eggs
• 130 g sugar
• ½ point flavoring (lemon peel)
• 40 g flour
• 40 g cornstarch
• 1 tsp baking powder
• 5 drops butter-vanilla flavoring
• 40 g almond(s), ground
• 300 ml milk
• 400 g whipped cream
• 2 pts. vanilla sugar
• 100 g sugar
• 300 g yogurt
• 1 jar morello cherries
• 9 sheets of white gelatin
• 100 g almond(s) (flakes)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Separate the eggs. Whisk the egg yolks with 3 tablespoons of water, 65g of sugar, and lemon zest until thick and foamy. Whisk the egg whites with the remaining sugar until very stiff. Combine the flour, cornstarch, ground almonds, and baking powder. Mix with the egg yolk mixture, beaten egg whites, lemon juice, and flavoring. Pour into a 24cm diameter springform pan lined with baking paper and bake at 175 degrees Celsius (350 degrees Fahrenheit) for about 25 minutes. Let cool, then halve horizontally. Soften the gelatin. Simmer the milk with 100g of cream, vanilla sugar, and sugar for 5 minutes, then remove from the heat. Dissolve the gelatin in the milk. Let the cream set. Whip the remaining cream until stiff, then fold it into the cream along with the yogurt. Drain the cherries well in a sieve. Place a cake ring around one layer. Halve the cherries and fold them into the cream. Pour in 2/3 of the cherry cream and place the second layer on top. Spread the remaining cherry cream on top, decorate with the almond flakes and chill for 3 hours.