Cherry Speculoos Cake

Ingredients for 1 servings:

• 250 g sugar
• 2 packets of vanilla sugar
• 6 eggs
• 100 g flour
• 200 g almonds, ground, without skin
• 1 packet of baking powder
• 2 large jars of sour cherries
• 2 tsp mulled wine spice
• 4 tbsp cornstarch
• 400 g low-fat curd cheese
• 400 g cream
• possibly cream stiffener
• 35 spiced speculatius cookies

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Beat 200g sugar, vanilla sugar, and eggs until frothy. Mix the flour, almonds, and baking powder and quickly fold in. Spread the batter onto a baking sheet lined with baking paper (approx. 35 x 40 cm). The baking sheet should have a small edge. Bake in a preheated oven at 160°C (convection oven) for approx. 20 minutes. Allow to cool. Drain the cherries, reserving the juice. Caramelize 50g sugar in a saucepan. Deglaze with the juice (except for half a glass), bring to a boil, and simmer until the caramel has dissolved. Add the spices. Mix the cornstarch with half a glass of juice and stir in, simmer for a few minutes. Remove from the heat and fold in the cherries. Spread immediately on the cake. Chill for approx. 1 hour. Whip the cream until stiff peaks form, using cream stabilizer if desired. Mix the cream and low-fat quark and spread on the cherries. Place the cookies tightly together on top just before serving. Cut the cake into pieces.