Juicy cherry and red wine cake

Ingredients for 1 servings:

• 250 g margarine
• 4 eggs
• 250 g sugar
• 250 g flour
• 2 tsp cocoa powder (baking cocoa)
• 2 tsp cinnamon
• 1 packet of baking powder
• 100 g chocolate sprinkles
• 100 ml red wine
• 200 g crème fraîche
• 1 jar of cherries (750g)
• 200 g cream cheese
• 150 g yogurt
• 2 packets of vanilla sugar
• 1 tsp sugar
• ½ tsp cinnamon
• Chocolate sprinkles, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 30 minutes

with refreshing cream cheese and yogurt cream

Drain the cherries in a sieve. Beat the eggs and sugar until frothy. Stir in the soft margarine. Combine the flour, cocoa, cinnamon, and baking powder and stir in alternately with the red wine and crème fraîche. Finally, fold in the chocolate sprinkles. Grease and flour a baking tray (approx. 20 x 40 cm). Pour the batter into the tin and smooth it down. Distribute the drained cherries over the batter and bake in a preheated oven at 180°C (fan oven) for approx. 30-40 minutes (test with a skewer). In the meantime, mix the cream cheese with the yogurt, vanilla sugar, sugar, and cinnamon, cover, and refrigerate. Let the baked cake cool slightly in the tin and then remove it from the tin. Cool completely on a wire rack. Spread the cooled cake with the prepared cream and sprinkle with chocolate sprinkles. The cake can be served immediately, but tastes even better if it has been refrigerated overnight.