Mole – Cherry Cake

Ingredients for 1 servings:

• 3 eggs, size M
• Salt
• 125 g sugar
• 60 g flour
• 1 pack of chocolate pudding powder for 1/2 liter of milk
• ½ tsp, leveled baking powder
• 1 cup of groats (cherry groats, 500 g)
• 500 g whipped cream
• 1 tsp espresso, instant
• 2 packets of vanilla sugar
• some powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

not a crumb remains

Line the bottom of a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water, and a pinch of salt until stiff, while gradually adding the sugar. Beat in the egg yolks, one at a time. Sift the flour, pudding powder, and baking powder into the pan and fold in. Spread into the pan. Bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 25 minutes. Test for doneness. Remove from the pan and let cool. Use a knife to mark a 2-3 cm wide edge on the cake base, then hollow out the inside of the cake to a depth of about 1 cm. Finely crumble the sponge pieces with your hands. Fill the cake base with the remaining berry compote, leaving only 2-3 tbsp. of it. Whip the cream and espresso powder until stiff, while gradually adding 1 tbsp. sugar and vanilla sugar. Spread it lightly in a dome shape over the cake. Dollop the remaining berry compote in the center. Sprinkle sponge crumbs over the edge and dust with powdered sugar.