Jewish-style cake

Ingredients for 1 servings:

• 200 g margarine
• ½ jar sugar
• 2 eggs
• 1 packet of vanilla sugar
• 350 g flour
• ½ pack of baking powder
• 200 g margarine
• ¾ jar sugar
• 2 egg yolks
• 1 jar sour cherries
• 2 cups sour cream
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Recipe comes from Israel – partly from oral tradition

The glass is sized to fit a standard Altbier glass or a similar size. Make a dough from the first ingredients. Roll out the dough on a greased (or lined) baking sheet. Bake in a preheated oven at 200°C on the middle rack for about 20-30 minutes, until the cake is light brown. Check the color frequently. For the filling, mix the margarine and sugar and add the egg yolk. Finally, add the sour cream. Refrigerate the mixture for about 1 hour. Cut off the edge of the pre-baked cake and set aside. Spread the mixture over the dough. Sprinkle the well-drained cherries on top. Crumble the cut edge of the dough and sprinkle over the filling.