Pocket Coffee Cake

Ingredients for 1 servings:

• 700 g whipped cream
• 16 pieces of confectionery (Pocket Coffee)
• 3 m.-sized eggs
• 1 pinch of salt
• 100 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 3 tbsp Amaretto
• 1 jar sour cherries
• 75 g biscuits (amarettini)
• 125 g whipped cream
• 3 tbsp cornstarch (heaped tbsp)
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat 700g of cream (do not boil) and melt the confectionery in it while stirring. Then let it cool and refrigerate overnight. Separate the eggs. Beat the egg whites with salt and 3 tablespoons of cold water until stiff, then gradually add 100g of sugar and vanilla sugar. Beat in the egg yolks one at a time. Sift in the flour, 75g of cornstarch, and baking powder and fold in. Spread the mixture into a greased springform pan. Bake in a preheated oven at 175°C for approx. 25 minutes, then let it cool. Cut the sponge cake horizontally once, then drizzle each layer with 1 1/2 tablespoons of Amaretto. Place a cake ring around the bottom layer. Drain the sour cherries, reserving the juice. Mix together 6 tablespoons of the juice and 3 heaped tablespoons of cornstarch. Bring the remaining cherry juice to a boil, stir in the mixed cornstarch, and bring back to a boil briefly. Then fold in the cherries. Let cool slightly, then spread onto the cake base and let cool completely. Crumble the amaretti biscuits, leaving about 16 for decoration. Whip the chilled praline cream with cream stiffener until stiff, then fold in the crumbled amaretti biscuits. Spread half of the cream over the cherries, then place the second sponge cake layer on top. Spread with the remaining cream. Whip 125g of cream until stiff, then decorate the cake with whipped cream and the remaining amaretti biscuits. Tip: The cake also freezes well without the decoration.