Quick chocolate cream cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 65 g flour
• 65 g cornstarch
• 1 pinch of salt
• 3 pinches of cinnamon
• 1 ½ tsp baking powder
• 2 tbsp drink powder (Kaba)
• 35 g butter, melted, cooled
• 1 jar morello cherries, 720 ml
• 1 pack of cake glaze, clear
• 250 ml cherry juice
• 2 tbsp sugar
• 500 ml milk
• 1 pack of chocolate pudding powder
• 60 g sugar
• 6 sheets of white gelatin
• 400 g whipped cream
• 2 tbsp jam (cherry jam or jelly)
• 80 g almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

For the sponge cake, preheat the oven to 180°C (top/bottom heat). Separate the eggs. Beat the egg whites with salt until stiff. Stir in the sugar and vanilla sugar. Stir in the egg yolks one at a time. Mix the flour with the baking powder, cornstarch, cinnamon, and cocoa and stir in. Finally, stir in the melted, cooled butter. Pour the batter into a springform pan lined with baking paper and bake in the oven for 25-30 minutes. Remove from the pan and let cool. Then cut in half horizontally. Place a cake ring around the bottom layer and spread with cherry jam. For the cherry filling, drain the cherries, reserving 250ml of the juice. Mix the cake glaze powder with 2 tablespoons of sugar, top up with the cherry juice, and mix. Bring the mixture to a boil, fold in the cherries, and spread with a tablespoon on the bottom sponge layer, leaving 1cm free from the edge. Put the lid on and press down. For the cream, put the milk in a saucepan. Soak the gelatin in cold water. Mix the pudding powder with the sugar and 2 tablespoons of milk. Bring the remaining milk to a boil, stir in the mixed pudding powder, and bring back to a boil briefly. Remove from the heat, squeeze out the gelatin, and dissolve it in the hot pudding. Transfer the pudding to a bowl and let it cool, stirring occasionally. Whip the cream until stiff peaks form. When the pudding begins to set, fold in the cream. Spread the cream over the sponge cake, taking 2-3 tablespoons of it, and chill both. Chill the cake for at least 2 hours. Pipe dots of the remaining cream on top and garnish with flaked almonds.