Christmas cherry cake with a shot

Ingredients for 1 servings:

• 3 eggs
• 80 g sugar
• 90 g flour
• 1 pinch of gingerbread spice
• 1 jar morello cherries
• 1 packet of pudding powder (vanilla)
• 3 gingerbread, without wafers
• 3 cups of cream
• Chocolate sprinkles and cocktail cherries, for decoration
• cherry brandy

Instructions

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

Beat eggs and sugar for about 10-12 minutes until frothy. Sift flour and gingerbread spice and carefully fold in. Bake for about 10-12 minutes at 180°C. Drain cherries, reserving juice, and make a pudding with the pudding mix. Let cool slightly and mix in the cherries. Drizzle the sponge cake generously with kirsch. Spread the cherry pudding on top. Crush the gingerbread with a food processor and carefully fold into the whipped cream (reserve some cream for decoration). Spread the mixture over the cherries. Decoration: Shape red cocktail cherries into the outline of a poinsettia, fill with chocolate sprinkles, and pipe the remaining cream around the edges.