Little Red Riding Hood Cake

Ingredients for 1 servings:

• 1 jar sour cherries (jar content 720 ml)
• 100 g butter
• 250 g sugar
• 2 bags of vanilla sugar
• 3 eggs
• 150 g flour
• 2 tsp baking powder
• 3 tbsp Nutella
• 600 g cream
• 1 pack of cream stiffener
• 500 g quark
• 2 packs of cake glaze, red

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Drain the cherries and collect the juice. Beat the butter, 150g sugar, and 1 sachet of vanilla sugar until fluffy. Beat in the eggs, one at a time. Mix the flour and baking powder and stir into the mixture. Pour half of the batter into a springform pan. Stir the Nutella into the remaining batter. Spread this batter over the remaining batter. Arrange the cherries on top, reserving a few for decoration. Bake in a preheated oven at 175°C for about 45 minutes. Allow the cake base to cool completely. Beat 500g of cream with 1 sachet of cream stiffener until stiff peaks form. Mix the quark, 50g sugar, and 1 sachet of vanilla sugar. Fold the cream into the quark mixture. Place the rim of the pan around the base and spread the quark and cream mixture over the base. Chill. Make up to 400ml of cherry juice with water. Mix the cake glaze powder with 50g sugar, stir into the cherry juice, and bring to a boil, stirring constantly, and let cool briefly. Spread the glaze tablespoon by tablespoon over the quark and cream mixture. Chill the cake for about 4 hours. Whip 100g of cream until stiff. Decorate the cake with whipped cream and the remaining cherries.