John Myers
Ingredients for 1 servings:
- 4 eggs
- 400 g sugar
- 220 g sunflower oil
- 230 g mineral water
- 500 g flour
- 1 bag of baking powder
- 3 jars of sour cherries
- Fat for the mold
- 5 cups of cream
- 6 packs of cream stiffener
- 6 packs of vanilla sugar
- Cinnamon powder for dusting
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
for a 26cm springform pan
Combine the eggs, sugar, oil, mineral water, flour, and baking powder in a mixing bowl and mix. Drain the cherries. Grease a 26cm springform pan and spread the batter on top. Distribute the cherries over the batter and gently press down. Bake in a preheated oven at 180°C (convection oven) for about 40 minutes on the middle rack. Allow the cake to cool completely on a wire rack. Once the cake has cooled completely, whip the cream until stiff peaks form, whisking in the vanilla sugar as it goes. Finally, spread the cream over the cake and dust with cinnamon.
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