Red Fruit Compote Cake

Ingredients for 1 servings:

• 100 g flour
• ½ pack of baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 2 tbsp oil, neutral
• 1 tbsp vinegar
• 400 g sour cream
• 150 g gelling sugar 1:1
• ½ liter whipped cream
• 1 lemon(s)
• 500 g red fruit compote
• 1 pack of cake glaze, clear
• 2 tbsp water

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Mix the wheat flour and baking powder and sift it into a mixing bowl. Add the sugar, vanilla sugar, eggs, oil, and vinegar. Blend everything with a mixer for about 1 minute until you have a smooth batter. Pour the batter into a greased springform pan, smooth it out, and bake at about 200°C (convection oven: about 180°C) for 15-20 minutes. For the cream, mix the sour cream with the gelling sugar very well. Whip the cream until stiff peaks form and fold in the lemon juice. Pour the cream onto the slightly cooled base and smooth it down. Refrigerate the cake overnight. For the topping, put the red fruit compote in a saucepan. Mix the cake glaze with water, pour it into the compote, and bring to a boil once. Let the mixture cool slightly, then pour it onto the cake and smooth it down. Refrigerate the cake until the compote mixture has set.