Snow flurries

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 2 tbsp flour
• 200 g hazelnuts, ground
• ½ pack of baking powder
• 1 jar cherry(s) (morello cherries)
• 3 tbsp, leveled cornstarch
• 100 ml water
• 3 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 1 bar of chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours

wonderful, simple cake with nut base, cherries and cream

For the base, separate the eggs, mix the egg yolks with the sugar, flour, baking powder, and hazelnuts. Beat the egg whites until stiff peaks form. Fold the beaten egg whites into the egg yolk mixture. Line a springform pan with baking paper (the base is sufficient), pour in the batter. Bake for 30 minutes at 175°C. Then let it cool completely! Transfer the base to a cake plate and place a cake ring on top. For the topping, heat the cherries with the juice from the jar in a saucepan. If you like, you can first flavor the cherries with rum, mix the cornstarch with water, and add it. Bring to a boil, then let it cool (alternatively, you can use custard powder or cake glaze). Pour the cherry mixture onto the cake base and refrigerate for at least 3 hours (it’s best to prepare the base and cherries the day before). Finally, whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form, then pour it over the cherries. Melt the chocolate in a double boiler or in the microwave and spread it over the cream. Chill for at least another hour. It’s easy, always tastes great, and looks great, too.