Red Mandarin Cherry Cake

Ingredients for 1 servings:

• 1 can of tangerine(s)
• 1 jar sour cherries
• 250 g wheat flour
• 3 tsp, leveled baking powder
• 1 pack of red fruit jelly (dessert powder), raspberry flavor
• 175 g sugar
• 4 m.-sized eggs
• 250 g butter or margarine, soft
• 2 tbsp cherry juice
• some powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, but really fruity and delicious

For the topping, drain the mandarins and sour cherries, reserving the cherry juice and measuring out 2 tablespoons for the batter. Preheat the oven to 180°C (350°F) oven/bottom heat, 160°C (320°F) oven. Mix the flour and baking powder well in a mixing bowl, then stir in the fruit compote powder. Add the remaining batter ingredients and mix with a hand mixer on high for about 2 minutes until you have a smooth batter. Fold half of the cherries into the batter. Pour the batter into a prepared 26cm springform pan and smooth it out. Distribute the remaining cherries and the mandarins over the batter. Bake in the lower third of the pan on the wire rack for 40-45 minutes. Place the pan on a wire rack, loosen the sides of the springform pan and remove them. Allow the cake to cool on the springform pan base on the wire rack. Only then should you remove the cake from the cake stand. Dust the cake with powdered sugar.