Chocolate cherry cake with white hearts

Ingredients for 1 servings:

• 1 jar cherry(s) (sour cherries, drained weight 350 g)
• 200 g butter
• 100 g nougat (nut nougat)
• 6 eggs (size L)
• 250 g sugar
• 1 packet of vanilla sugar
• 375 g wheat flour
• 3 tsp, leveled baking powder
• 150 g hazelnuts, ground
• 600 ml whipped cream
• 3 tbsp sugar
• 50 g hazelnuts, ground
• 100 g milk chocolate
• 250 g white chocolate coating

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Mother’s Day cake or torte or just like that

Line a 30 x 38 cm baking sheet with baking paper. Fold up the edges of the baking paper. Preheat the oven to 180°C (top/bottom heat). Place the sour cherries in a sieve and let them drain. For the pastry, melt the butter in a saucepan over low heat, cut the hazelnut nougat into cubes and dissolve it in the sieve while stirring. Let the mixture cool slightly. Put the eggs, sugar, and vanilla sugar in a mixing bowl and beat with the whisk of a hand mixer for four minutes until frothy. Mix the flour with the baking powder, sift, and mix in on medium speed. Add the butter-nougat mixture and the chopped hazelnuts and fold in with a spatula. Place the batter on the prepared baking sheet and smooth it down. Distribute the drained sour cherries on the batter. Bake for approx. 60 minutes. Let the cake cool and then slide it off the baking sheet onto a work surface. Trim the edges. Cut the cake horizontally once and remove the baking paper. Place one layer on a serving plate. Whip the whipped cream until stiff. Mix the sugar and ground hazelnuts into the cream. Spread half of the nut cream on the layer, place the second layer on top and press down lightly. Spread the remaining whipped cream on the surface and around the edges. Hold the milk chocolate bar over the cake and scrape along the edge with a knife to create shavings. Sprinkle the cake with this mixture. For the chocolate hearts, cut the white chocolate into pieces and place them in a metal bowl. Place the bowl in hot water and melt the chocolate while stirring. Spread the chocolate about 3 cm thick on baking paper. Transfer to a baking sheet and refrigerate for 5 minutes. Run a knife under the white chocolate layer to loosen it from the baking sheet. Cut out hearts using different sized cookie cutters. If necessary, dip the cutters in hot water first. Arrange the hearts on the cake and serve.