Cherry sour cream cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 180 g flour mix, gluten-free, light
• 60 ml rapeseed oil
• 80 ml mineral water
• ½ pack of baking powder
• 2 jars of sour cherries
• 1 pack of vanilla pudding
• 2 packs of cake glaze
• 5 tbsp sugar
• 2 cups of cream
• 2 cups sour cream
• 2 packets of vanilla sugar
• 2 packs of cream stabilizer
• 1 tbsp sugar
• cinnamon sugar

Instructions

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

gluten-free, for a small baking tray

Beat the eggs and sugar until frothy, then gradually add the flour, oil, mineral water, and baking powder and mix well. Bake the batter on a greased baking tray on the middle rack of a preheated oven at 180 degrees top/bottom heat for about 20 minutes until golden yellow. Check the sour cherries for any stones and then purée them slightly with a hand blender. Bring the cherries to a boil with the juice and sugar, mix the custard powder and the cake glaze with a little juice and add to the mixture to form a pudding. Pour the cherry pudding onto the cooled base and let it cool until firm. Whip the cream with the cream stiffener and vanilla sugar until stiff. Fold in the sour cream and sugar. Carefully spread the cream on the cake and then sprinkle generously with cinnamon sugar. The quantities are based on a smaller baking tray. For a larger baking tray, use 1.5 times the amount. All ingredients such as baking powder, cake glaze, vanilla pudding, and whipped cream stabilizer must be checked for gluten-free ingredients. The cake tastes even better the next day, as it will have a nice soak.