Flori's three-way culinary delight cake

Ingredients for 1 servings:

• 80 g butter
• 150 g chocolate (milk, noisette, and dark chocolate, mixed)
• 15 g brown sugar
• 65 g sugar
• 1 packet of vanilla sugar
• ½ tsp Amaretto
• 1 tsp rum flavoring
• 3 eggs
• 40 g ground nuts of your choice
• 65 g spelt flour
• 65 g wheat flour
• 1 jar cherry(s)
• 40 ml espresso
• 20 ml cherry juice
• Fat for the mold
• 175 g cream cheese
• 200 g quark
• 200 g whipped cream
• 50 g sugar
• 3 sheets of gelatin
• 175 ml cherry juice
• 75 ml water
• 1 pack of cake glaze, white or red
• 1 tsp sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 20 minutes

Melt the butter with all three types of chocolate in a double boiler. Whisk in the three types of sugar. Now, using a hand mixer, mix in the flavorings and the three eggs until slightly foamy. Fold in the sifted flour, espresso, cherry juice, and cherries one after the other. Pour into a greased springform pan lined with baking paper and bake at 160°C (convection oven) for 40 minutes. Turn off the oven and let the cake rest for 10 minutes. Open the oven door a crack and wedge a wooden spoon in the gap to keep the door open. Then let it cool on a rack for 1 hour. In the meantime, mix the cream cheese with the quark, whipped cream, and sugar. Prepare the gelatin according to the package instructions and stir it into the cream cheese mixture until liquid. Place a cake ring around the cooled base and spread the mixture evenly over the cake. Finally, pour the glaze over the cake and add a design, if desired. Let the cake rest in the refrigerator for another two hours, then it can be cut and served.