Snow White cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 6 eggs
• 400 g flour
• 2 tbsp cornstarch
• 1 tbsp baking powder
• 3 tbsp cocoa powder
• 3 jars of morello cherries (pitted and sugared)
• 1 pkt. pudding powder, vanilla
• 3 tbsp sugar
• 500 ml milk
• 250 g butter
• 300 g chocolate, dark, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cream the butter in a bowl until fluffy. Gradually add the sugar and eggs. Mix the flour, cornstarch, and baking powder, sift over the butter and egg mixture, and incorporate. Mix the cocoa powder into half of the batter. Pour the cocoa powder onto a greased baking sheet and smooth it out. Spread the light-colored batter over the batter and top with sour cherries. Bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 35 minutes. Remove from the oven and let cool. For the cream, mix the custard powder with the sugar and a little cold milk until smooth. Bring the remaining milk to a boil, add the mixed custard powder, and bring to a boil briefly while stirring. Remove from the heat and let cool, stirring occasionally to prevent a skin from forming. Cream the room-temperature butter in a bowl until fluffy, then stir in the custard a tablespoon at a time. Spread the buttercream onto the cooled cake and decorate with grated chocolate.