Dornfelder Cherry Cake

Ingredients for 1 servings:

• 180 g flour
• 1 tsp, leveled baking powder
• 80 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 m.-sized eggs
• 80 g butter
• 2 jars of sour cherries
• 2 packs of pudding powder
• 200 g sugar
• ¾ liter red wine (Dornfelder)
• ½ liter cream
• 1 tsp, levelled sugar
• 1 pack of cream stiffener
• 1 tsp, smothered cinnamon for dusting

Instructions

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

For the dough, mix the flour and baking powder and sift it into a mixing bowl. Add the sugar, vanilla sugar, salt, egg and butter and mix well using a hand mixer fitted with a dough hook, first on the lowest speed and then on the highest speed. Then knead the dough on a floured surface until you have a smooth dough. If it sticks, chill it for a while. Roll out 2/3 of the dough on a springform pan base (26). Place the rim of the springform pan around the base. Shape the remaining dough into a log, place it on the base as a border and press it onto the pan to create a rim about 3 cm high. For the filling, drain the cherries well. Prepare the custard powder according to the package instructions – but with the sugar and red wine. Fold in the cherries and spread the filling over the base. Place the pan on a wire rack in the oven. 180 degrees Celsius for approx. 50 minutes. Allow the cake to cool in the pan on a wire rack and then remove it from the pan. For the topping, whip the cream with sugar and cream stiffener until stiff peaks form. Pipe onto the cake using a piping bag fitted with a perforated nozzle. Dust with cinnamon before serving.