Montellino Mountains

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour (wheat)
• 25 g cocoa powder
• 1 tsp, leveled baking powder
• 450 g sour cherries, drained or fresh
• 1 pack of cake glaze, red
• 25 g sugar
• ¼ liter cherry juice
• 600 ml whipped cream
• 1 pack of cream stiffener
• 20 pieces of confectionery (Montellino)
• 1 tbsp, levelled cocoa powder

Instructions

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

Beat eggs on the highest speed for 1 minute until frothy. Mix the sugar and vanilla sugar and sprinkle in, then beat for a further 2 minutes. Mix the flour with the cocoa and baking powder. First, sift only half into the egg mixture and then stir in briefly on the lowest speed. Stir in the rest in the same way. Pour the batter into a greased springform pan (26 cm diameter) and bake in a preheated oven at 180°C (top/bottom heat) for approx. 25 minutes. Allow to cool. Once cooled, cut the base horizontally. Make a glaze from the juice, cake glaze and sugar according to the package instructions. Fold the cherries into the glaze and then spread on the cake base, leaving a 1 cm edge free. Whip the cream with the cream stiffener until stiff, then halve the quantity. Roughly chop 15 Montellinos, fold them into one half of the cream mixture and spread in a dome shape on top of the cherries. Place the top layer on top and press down firmly at the edges. Take a tablespoon of the remaining cream. Stir the cocoa powder into the remaining cream and spread the dark cream all around the dome. Spread the top with the reserved white cream to create a single large Montellino. Garnish the cake with a few Montellinos.