Pumpernickel cherry cakes with beetroot sauce and sour cherries

Ingredients for 4 servings:

• 200 g buttermilk or creamy natural yogurt
• 80 g beetroot
• some lemon(s)
• 100 g butter
• 90 g pumpernickel
• 100 g sugar
• 3 eggs, separated
• 70 g biscuit, crumbled
• 40 g dark chocolate coating
• 20 ml cherry brandy
• 1 jar sour cherries
• 2 tsp cornstarch
• powdered sugar
• Mint, a few leaves

Instructions

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

Dessert of a different kind

For the sauce, mix buttermilk or creamy natural yogurt with the beetroot syrup and season with lemon juice. For the tartlets, mix the butter and 50g of sugar. Gradually stir in the egg yolks, then add the sponge cake crumbs, finely grated pumpernickel, grated chocolate coating, and the kirsch. Beat the egg whites with 50g of sugar and fold into the batter. Place four buttered and sugared ramekins in a roasting tin filled with water, fill halfway with the batter, add four to six cherries, and then top with batter. Bake in the oven at 180°C for 25-30 minutes, adding a little more water to the tin occasionally if necessary. Boil down the remaining cherries with the juice and a little cornstarch. Turn the tartlets out onto a small pan of buttermilk sauce, dust with powdered sugar, surround with a few cherries and cherry sauce, and garnish with mint.