Eggnog sour cherry cake

Ingredients for 1 servings:

• 100 g margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 150 g flour
• 2 tsp, leveled baking powder
• 2 drops flavoring (bitter almond baking oil)
• 1 jar sour cherries
• 350 ml whole milk
• 1 packet of vanilla pudding powder
• 50 g sugar
• 5 sheets of white gelatin
• 250 ml egg liqueur
• 250 g whipped cream

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 5 minutes

Drain the cherries. Beat the margarine, sugar, and vanilla sugar until fluffy and add the bitter almond oil. Gradually beat in the eggs. Mix the flour with the baking powder and beat in. Pour the batter into a 28 cm springform pan lined with baking paper and smooth it down, then arrange the cherries on top and press down lightly. Bake at 175 °C for about 30 minutes. Let cool. Soak the gelatin in cold water. Prepare the pudding with the milk and sugar according to the package instructions. Squeeze out the gelatin and dissolve it in the hot pudding. Let the mixture cool, stirring frequently. When the pudding begins to set, stir in the egg liqueur, then whip the cream until stiff and fold it into the mixture. Place the base on a cake plate, place a cake ring around it, and spread the cream evenly over the base. Let it set in the refrigerator for at least 3 hours and decorate as desired.