mold cake

Ingredients for 1 servings:

• 150 g flour
• 75 g sugar
• 1 egg yolk
• 100 g fat
• ½ tsp baking powder
• 1 cream cheese (Philadelphia)
• 100 g powdered sugar
• Lemon juice, some
• 1 bag(s) almond(s), flaked
• 2 jars of sour cherries
• 2 cups of cream
• 2 bags of vanilla sugar
• 2 packs of cream stiffener
• 1 bag of cake glaze

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make the shortcrust pastry, pour it into a baking dish, and bake at 160°C fan-assisted oven (180°C top and bottom heat) until the base is browned. This takes about 15 minutes. Place the finished shortcrust pastry on a cake plate with a doily. This is best done the day before. Topping: Mix the Philadelphia cream cheese with the powdered sugar and a little lemon juice. Place a springform pan around the shortcrust pastry base and spread the mixture on top. Spread the sour cherries and almonds over the cream cheese mixture. Whip the cream, vanilla sugar, and cream stabilizer, pour over the cherries, and spread evenly. Use the cherry juice to make a glaze according to the package instructions, let it cool slightly, and spread it over the cake.