Heavenly cherry cake

Ingredients for 1 servings:

• 1 jar sour cherries
• 175 g butter
• 150 g sugar
• 1 tsp vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 3 tbsp Nutella
• 500 g low-fat curd cheese
• 100 g sugar
• 1 packet of vanilla sugar
• 600 ml cream
• 3 packs of cream stiffener
• 2 packs of cake glaze, red
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 10 minutes

simple, but very tasty and appealing

Preheat the oven to 180°C (160°C fan-assisted oven). Drain the cherries and reserve the juice. Cream together the butter, sugar, and vanilla sugar until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in portions. Pour half of the batter into a greased 28cm springform pan. Mix the remaining batter with the nut-praline cream and spread on top. Spread the cherries on top and bake for about 40 minutes. Mix the quark, 50g sugar, and vanilla sugar. Whip the cream with the cream stiffener and fold into the quark. Reserve a little cream for decoration. Cover the base with a cake ring, spread the mixture on top, and chill for 2 hours. Make up to 400ml of cherry juice with water and mix with 50g sugar and icing powder to make a glaze. Pour over the quark mixture and chill for 3 hours. Decorate with the cream and cherries, if desired.