Nougat cherry cake

Ingredients for 1 servings:

• 150 g sugar
• 2 eggs
• 75 ml oil, neutral
• 75 ml carbonated mineral water
• 200 g flour
• 10 g baking powder
• 1 tbsp cocoa powder
• 1 tbsp milk
• 2 packs of cream powder (Paradise Cream Nougat), without cooking
• 400 g sour cream
• 400 ml cream
• some milk
• 1 jar morello cherries
• 2 packs of cake glaze, red

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

quick and easy, without gelatin

For the batter, beat the eggs and sugar until very foamy. Stir in the sparkling water and oil, then mix the flour with the baking powder and fold in. Divide the batter and stir 1 tbsp of milk and the cocoa into one half. Pour the batter into a greased 26 cm springform pan, first the light batter and then the dark batter, like a marble cake. Bake in a preheated oven at 175°C (convection oven) for approx. 15 minutes. Do the skewer test, as every oven heats differently. Allow the base to cool completely and then cut in half crosswise. Place the first layer on a cake plate and place the springform pan rim around it. For the nougat cream, mix the paradise cream powder with the sour cream and the cream (do not whip these beforehand) and mix well. If it is too thick, add a little milk if necessary. Spread the cream on the base. Place the second layer on top and press down lightly. For the topping, drain the cherries well and spread them on the cake, catching the juices. Fill the juice with water up to 500 ml and make a glaze, but without sugar; the juice is sweet enough. Pour the glaze over the cherries. Chill the cake.