Eggnog cherry cake

Ingredients for 1 servings:

• 80 g butter or margarine, soft
• 160 g sugar
• 1 packet of vanilla sugar (bourbon vanilla)
• flavoring of your choice (baking oil), a few drops of it
• 2 eggs
• 70 g flour
• 65 g cornstarch
• 70 g almond(s), ground
• 1 tsp, heaped baking powder
• 1 jar sour cherries (720 ml), pitted
• 1 lemon(s), untreated, the thinly peeled peel
• 25 g almonds (flaked almonds)
• 200 g double cream cheese
• 375 g whipped cream
• 2 packs of cream stiffener
• 3 tbsp eggnog
• Fat for the mold

Instructions

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

Cream together the butter or margarine, 80g sugar, 1/2 sachet of vanilla sugar, and the flavoring (baking oil) until fluffy. Add the eggs one at a time and mix in. Mix the flour, 30g cornstarch, ground almonds, and baking powder and mix briefly. Spread the batter into a greased springform pan. Bake in a preheated oven (electric oven: 200°C) for about 15 minutes. Let cool in the pan. Drain the cherries, reserving the juice. Mix the remaining cornstarch with a little cherry juice. Bring the remaining juice to a boil with 2 tablespoons of sugar and lemon zest. Stir in the mixed cornstarch, bring to a boil briefly, and then remove the lemon zest. Now fold in the cherries. Spread the compote on the cake base and let cool. Toast the flaked almonds. Mix the double cream cheese with the remaining sugar and the vanilla sugar. Whip the cream and cream stabilizer until stiff peaks form, then mix with the cream cheese. Spread this cream over the cake. Sprinkle the almond flakes around the edges and refrigerate the cake until ready to serve. Just before serving, drizzle the eggnog over the cake.