Eggnog cherry cake

Ingredients for 1 servings:

• Fat for the mold
• 3 m.-sized eggs
• 150 g sugar
• 1 tbsp flour (heaped)
• ½ tsp baking powder
• 200 g almonds or hazelnuts, ground
• 1 tbsp breadcrumbs
• 2 glasses of cherries
• 3 bags of cake glaze, red
• 3 tbsp cherry brandy, as desired
• 2 cups whipped cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 3 tbsp eggnog
• 2 tbsp almonds, sliced

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat oven (electric oven: 200°C; fan: 175°C; gas mark 3). Grease a 26 cm springform pan only on the base. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, then add 150 g of sugar. Fold in the egg yolks. Mix the flour, baking powder, almonds, and breadcrumbs and carefully fold them in. Pour the almond mixture into the pan and bake in the hot oven for 20-25 minutes. Loosen the base from the sides with a knife, turn out onto a wire rack, and allow to cool completely. Drain the cherries, reserving the juice. Measure out 550 ml of the juice and mix with 75 g of sugar, icing powder, and kirsch, if desired. Bring to a boil and fold in the cherries. Let the compote cool briefly. Place the almond base on a cake plate and seal the rim around it. Pour in the cherry compote and smooth it down. Chill for 1-2 hours. Whip the cream until stiff peaks form, gradually adding the vanilla sugar and cream stabilizer. Spread the cream evenly over the cherries using a spatula. Drizzle the egg liqueur over the cream and spread evenly. Toast flaked almonds, if desired, and sprinkle them over the edges.