Choux pastry yogurt cake with cherries

Ingredients for 1 servings:

• 75 g margarine or butter
• 250 ml water
• 1 pinch of salt
• 50 g soft wheat semolina
• 75 g flour
• 3 eggs
• 500 g whole milk yogurt
• 3 packets of vanilla sugar
• 1 tbsp sugar
• 300 g sour cherries from the jar, drained
• 1 tbsp almonds, chopped
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

not very sweet

Grease a 20 cm diameter baking pan. Weigh the flour and semolina together in a container and set it next to the stove. Bring the water, fat, and a pinch of salt to a boil in a saucepan. Add the flour and semolina all at once and stir immediately until a smooth dough comes together that falls from the bottom of the pan in a ball. I use a wooden spoon with a hole for this. Transfer the dough to a bowl and immediately add an egg, mixing it in well. Once the dough has cooled slightly, gradually stir in the remaining eggs, yogurt, vanilla sugar, and sugar. Pour the batter into the prepared pan and arrange the drained cherries on top. Sprinkle with the almonds. Bake in the preheated oven at 180 degrees (top/bottom heat) for about 65 minutes. Let the cake stand in the switched-off oven for another 10 minutes. Then let it cool. Serve with whipped cream.