Snow White cake

Ingredients for 1 servings:

• 1 jar sour cherries, pitted
• 100 g butter or margarine, soft
• 150 g sugar
• 2 packets of vanilla sugar
• 3 eggs
• 150 g flour
• 2 tsp baking powder
• 2 tbsp nougat cream
• 500 ml whipped cream
• 500 g quark (20% fat)
• 2 packs of red cake glaze (for 250 ml liquid each)
• Fat for the mold
• Cream stiffener
• 100 g cream
• 50 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Drain the cherries and collect the juice. Whisk the fat, 150g sugar, and 1 sachet of vanilla sugar until frothy. Stir in the eggs one at a time. Mix the flour with the baking powder and stir in. Pour half of the batter into a greased springform pan (26cm diameter). Stir the hazelnut nougat spread into the remaining batter. Pour onto the light-colored batter. Distribute the cherries on top. Bake in a preheated oven (175°C electric oven / 150°C fan / gas mark 2) for 40-45 minutes. Allow the base to cool completely (the base can be baked the night before). Whip 500g of cream with the cream stiffener. Mix together the quark, 50g sugar, and 1 sachet of vanilla sugar. Fold in the cream. Place a rim around the base and spread the quark on the base, then chill. Make up to 400ml of cherry juice with water and prepare the icing powder according to the instructions. Let the icing cool slightly and then spread it tablespoon by tablespoon over the quark (don’t worry, it works). Chill for about 3 hours. Whip 100g of cream until stiff. Then decorate the cake with whipped cream puffs.