Simple heavenly cake with sour cherries

Ingredients for 1 servings:

• 125 g butter or margarine
• 125 g sugar
• 5 eggs
• 150 g wheat flour type 405
• 1 tsp baking powder
• 200 g sugar
• 100 g almond(s), sliced
• 1 jar sour cherries
• 1 packet of vanilla pudding powder
• 500 ml cream
• 2 packs of cream stiffener
• possibly sugar to sweeten the cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

heavenly, delicious – worth a sin

Cream together butter, 125g sugar, 4 egg yolks, and 1 whole egg until fluffy. Sift in the flour and baking powder and stir in. Divide the batter between 2 baking tins (I use a 26cm and a 28cm baking tin) or reserve half of the batter and bake in a second batch. Beat 4 egg whites until stiff peaks and sprinkle in 200g sugar. Spread half of the egg white mixture over the batter and sprinkle with half of the almonds. Bake both bases at 160°C (convection oven) for approx. 25-30 minutes. Cut one base (I used the smaller baking tin) into 12 pieces immediately after baking (press through with a sharp knife) and set aside. Place a cake ring around the large base. Drain the sour cherry juice and top with water to make about 400-450ml. Take some and mix it with the vanilla pudding mix. Heat the remaining cherry juice and stir in the mixed pudding mix. Bring to a boil and, when it thickens, remove from the heat and add the sour cherries. Let it cool briefly and then spread it on the bottom layer. Let the cherry filling cool completely. Whip the cream until stiff and spread it on the cold cherries. Arrange the 12 cake slices on top. Tips: Don’t worry if the base seems very thin when you spread it; the egg white mixture and almonds create great layers! Since I used a smaller top pan, there’s plenty of room for all 12 slices. It’s important to score the base after baking so the cream doesn’t squeeze out when you cut it later. You can also pipe the cream onto the cherries—it looks really pretty.