Gluten-free Black Forest cake

Ingredients for 1 servings:

• 150 g margarine
• 100 g sugar
• 3 packets of vanilla sugar
• 3 eggs
• 3 tbsp, heaped cocoa powder, dark
• 2 tsp baking powder, gluten-free
• 150 g hazelnuts or almonds, ground
• 1 jar cherry(s)
• 2 tbsp cornstarch
• 2 cups of sweet cream
• ½ pack of dark chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

with hazelnuts

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Beat the margarine with the sugar and 1 sachet of vanilla sugar until fluffy. Beat in the eggs, one at a time. In a separate bowl, combine the ground nuts, baking powder, and cocoa powder. Stir this mixture into the batter. Grease a 28 cm springform pan and pour the batter into it. Bake in the preheated oven for about 35 minutes. Once the cake base has cooled slightly, empty the entire contents of the cherry jar into a saucepan. Skim off 3-4 tablespoons of the liquid before heating the pan and dissolve the cornstarch in it. Once the cherries are heated, gradually stir in the cornstarch over high heat until a creamy consistency is achieved. Spread the finished cherry mixture over the dark base. Whip the cream with 2 sachets of vanilla sugar, pour it onto the cooled cake, and decorate with the chocolate shavings. If you like, you can drizzle some egg liqueur over the cream for decoration or add 2 tablespoons of cherry brandy while heating the cherries.