Little Red Riding Hood Cake

Ingredients for 1 servings:

• 180 g butter, soft
• 150 g sugar
• 1 tbsp vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 3 tbsp cream (nut nougat)
• 1 jar sour cherries (sour cherries)
• 500 g low-fat quark
• 50 g sugar
• 1 tbsp vanilla sugar
• ½ liter whipped cream
• 3 points cream stiffener
• 2 pts. Cake glaze, red
• 50 g sugar
• 350 ml juice (sour cherry juice)
• 50 ml cherry brandy OR rum
• 100 ml whipped cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cream the butter until light and fluffy, then stir in both sugars. Gradually add the eggs. Sift the flour with the baking powder and stir in. Pour half of the batter into a greased 28cm springform pan and smooth it down. Mix the other half with the nut-nougat cream and pour it over the light batter. Drain the sour cherries, collecting the juice, and set aside a few for decoration. Spread the sour cherries over the batter. Bake at 180°C for approx. 30 minutes. Remove the cake base from the pan and let it cool. Filling: Mix the curd cheese, sugar and vanilla sugar. Whip the cream with the cream stiffener and stir it into the curd cheese. Place a cake ring around the base, spread the curd mixture on top and chill. Glaze: Make a glaze from the jelly, sugar, sour cherry juice and cherry brandy according to the package instructions, let it cool briefly and then spread it over the curd cheese mixture. Chill the cake for approx. 4 hours. Remove the cake ring and decorate with sour cherries and whipped cream.