Espresso nut cake with cherries

Ingredients for 1 servings:

• 130 g sugar
• 4 eggs
• 150 g hazelnuts, ground
• 50 g flour
• ½ pack of baking powder
• 5 tbsp espresso
• 1 jar sour cherries
• 600 g cream
• 3 packets of vanilla sugar
• 6 tsp cream
• 3 packs of espresso powder, each for one cup

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 40 minutes

for a 26cm springform pan

For the base, beat the eggs and sugar for a long time until you have a white, foamy mixture that is light and very creamy. Preheat the oven to 180°C (top/bottom heat). Drain the cherries well in a sieve. Sift the flour and baking powder over the egg mixture and fold in with the hazelnuts. Line a 26 cm springform pan with baking paper, pour in the batter and spread it evenly. Bake on the middle rack for about 30 minutes. Let the base cool, remove it from the pan and peel off the baking paper. Cut off the top third of the base and crumble it. Place a cake ring around the base and drizzle with espresso. Spread the cherries on the nut base. Whip the cream with vanilla sugar, cream stabilizer and espresso powder until stiff and spread over the cherries. Finally, sprinkle the cake crumbs over the cream. Chill the cake in the refrigerator for about 3 hours to allow it to set nicely. The hazelnuts can also be replaced with almonds, etc.