John Myers
Ingredients for 1 servings:
- 160 g sugar
- 4 eggs
- 160 g flour
- some baking powder
- 2 cups of cream
- 2 packets of vanilla sugar
- 2 packs of cream stiffener
- 1 cup sour cream
- ½ pack of cakes (cream puffs)
- 1 jar sour cherries
- 2 packs of cake glaze, red
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Best prepared one day in advance
Beat the sugar and eggs with a mixer for about 10 minutes. Sift in the flour and baking powder and mix. Pour the batter into a prepared 26cm springform pan. Bake in a preheated oven at 160°C for about 20-25 minutes. Allow the base to cool, then place a cake ring around it. Drain the sour cherries and collect the juice. In the meantime, whip the cream with the vanilla sugar and cream stiffener until stiff. Then stir in the sour cream. Pour the cream onto the cooled batter and press the profiteroles into the cream. Distribute the sour cherries over the profiteroles. Make a cake glaze according to the package instructions using the cherry juice and pour it over the cherries. Chill until ready to serve. Then remove the cake ring.
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