Eggnog cream cake with cherries

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 2 eggs
• 100 g flour
• 1 tsp, leveled baking powder
• 1 jar sour cherries, drained
• possibly grease for the mold
• 6 sheets of white gelatin
• Cold water for soaking
• 1 packet of vanilla pudding powder for cooking
• 500 ml milk
• 50 g sugar
• 250 ml egg liqueur
• 250 ml whipped cream
• 100 ml whipped cream
• 2 tbsp brittle
• possibly praline(s) (eggnog balls)

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 10 minutes

Drain the cherries well. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Combine the flour and baking powder and stir in briefly. Pour the batter into a greased or lined 26cm springform pan and arrange the cherries on top. Bake at 175°C (top/bottom heat) for about 25 minutes. In the meantime, soak the gelatine in water for about 10 minutes and cook the vanilla pudding with the milk and sugar according to the package instructions. Squeeze out the gelatine and dissolve it in the hot pudding. Allow to cool slightly, stirring occasionally, and stir in the egg liqueur. Whip the cream until stiff and fold in when the mixture begins to thicken. Place a cake ring around the cooled base and spread the cream on top. Then let it set in the refrigerator. Cut the cake into 12 or 16 slices, decorate with whipped cream, and sprinkle with brittle just before serving. Perhaps place a white chocolate eggnog ball on each whipped cream puff. Variation: Also delicious with gooseberries!