Little Red Riding Hood – Cake with Cherries

Ingredients for 1 servings:

• 1 jar sour cherries
• 100 g butter, soft
• 250 g sugar
• 2 packets of vanilla sugar
• 3 eggs
• 150 g flour
• 2 tsp baking powder
• 2 tbsp Nutella
• 600 g sweet cream
• 3 packs of cream stiffener
• 500 g quark (20% fat)
• 2 packs of cake glaze, red
• n. B. water, possibly
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 30 minutes

Drain the cherries, reserving the juice. Cream together the butter, 150g sugar, and 1 sachet of vanilla sugar until creamy. Gradually beat in the eggs. Combine the flour and baking powder and stir in. Spread half of the batter into a greased springform pan (28cm diameter). Stir the Nutella into the remaining batter. Spread the dark batter over the light batter. Arrange the cherries on top, except for a few for decoration. Bake in a preheated oven at 175°C for approx. 40-45 minutes. Let the cake base cool. Whip 500g of cream and cream stabilizer until stiff. Mix together the quark, 50g sugar, and 1 sachet of vanilla sugar. Fold in the cream. Place the edge of the pan around the cake base and spread the quark mixture on top. Chill. If necessary, make up the cherry juice to 400ml with water. Mix the cake glaze powder and 50g sugar. Mix with the cherry juice. Bring to a boil while stirring, then let cool briefly. Spread the glaze over the quark layer. Chill the cake for about 4 hours. Whip 100g of cream until stiff. Decorate the cake with whipped cream and the remaining cherries.