Little Red Riding Hood Cake

Ingredients for 1 servings:

• 500 g sour cherries
• 160 g wheat flour (type 405)
• 1 pc. pudding powder
• 2 tsp baking powder
• 150 g butter, soft
• 200 g sugar, fine
• 2 bags of vanilla sugar, Bourbon-
• Salt
• 3 eggs (size M)
• 100 ml milk
• 50 g cream, nut nougat
• 600 g cream cheese
• 3 packs of cream stiffener
• 230 ml cherry juice
• 20 ml kirsch, (alternatively cherry juice)
• 1 pack of cake glaze – fix, red (no cooking required)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 180°C (170°C fan-assisted oven). Line the bottom and sides of the springform pan with baking paper. Wash and pit the cherries, and let them drain on kitchen paper. Mix the flour with the vanilla pudding powder and 2 teaspoons of baking powder. Cream together the butter with 150g of sugar, 1 sachet of vanilla sugar, and a pinch of salt. Beat in the eggs one at a time, then add 75ml of milk. Finally, sift in the flour mixture in portions and mix in. Pour half of the batter into the baking pan and smooth it out. Mix the remaining batter with the nut-nougat cream and the remaining milk. Spread it over the light-colored batter and smooth it out. Distribute the cherries over the batter and press them in lightly. Bake the base on the middle rack for about 40 minutes, then remove from the oven and let it cool in the pan. Mix the quark, 50g of sugar, and 1 sachet of vanilla sugar, then stir in the cream stabilizer. Quickly spread the mixture over the chocolate-cherry base and smooth it down. Bring the cherry juice to a boil. Combine the cherry brandy and cake glaze powder in a bowl. Add the boiling cherry juice and stir with a whisk for 30 seconds. Immediately spread the cake glaze evenly over the quark mixture. Refrigerate the Little Red Riding Hood cake until ready to serve. Decorate with dollops of cream and fresh cherries, if desired.