Flaky cream cake

Ingredients for 1 servings:

• 100 g butter
• 125 g sugar (50 g is also sufficient)
• 4 egg yolks
• 150 g flour
• ½ pack of baking powder
• 4 egg whites
• 150 g sugar
• 500 g cherries
• 2 packs of cake glaze
• 500 g cream
• 2 tbsp almond flakes
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with cherries, tangerines, currants, blackberries or similar fruits

For the dough: Knead butter, sugar, egg yolks, flour, and baking powder into a dough and divide between two 26 cm diameter springform pans. For the meringue: Beat the egg whites with a pinch of salt until very stiff, slowly adding the sugar. Divide the egg white mixture between the two springform pans and form “peaks” with a spoon (it should look like a crater landscape). Finally, sprinkle with flaked almonds. Bake both springform pans at 175°C for about 20 to 25 minutes (until the meringue has taken on some color). After baking, place the two cake layers on a wire rack—preferably using a cake saver—as the layers are thin and delicate. For the topping: Cook the glaze according to the instructions. Stir the cherries, either from a jar (drain off the juice first) or fresh cherries into the glaze and let cool. Place one layer on the cake plate and top with the cooled cherries. Whip the cream until stiff, possibly with cream stiffener, and spread it over the cherries, leaving a small amount for the edge. Now place the second layer over the cream and smooth the edge with the remaining cream.