Sour cherry cake

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp water
• 60 g sugar
• ½ tbsp vanilla sugar
• 1 tbsp powdered sugar
• 60 g flour
• 25 g cornstarch
• 1 pinch of baking powder
• Fat, for the shape
• Flour , for the shape
• 2 jars of sour cherries
• 30 g cornstarch
• 1 tbsp sugar
• 2 cups whipped cream
• 1 cup sour cream
• 2 bags of cream stiffener
• 1 tbsp vanilla sugar
• 1 tsp cocoa powder
• n. B. Kirschwasser

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

A cake for the whole year

Separate the eggs. Beat the egg whites until stiff peaks form, then mix in the powdered sugar. Beat the egg yolks with the water, sugar, and vanilla sugar for about 3 minutes until frothy. Then carefully stir in the flour, cornstarch, and baking powder. Finally, fold in the stiff peaks. Grease and flour the bottom of a springform pan, then pour in the batter and bake at 180°C for 15 minutes. Let the base cool. Strain the cherries, measure out 1/4 l of the juice, take 5 tablespoons of the juice into a cup, and mix with the cornstarch and sugar until lump-free. Bring the cherry juice to a boil, add the stirred cornstarch, and bring to a boil briefly while stirring. Place a ring around the sponge cake base, soak in a glass of kirsch, if desired (not if children are eating, of course), and scatter the cherries on top. Then pour the slightly cooled cornstarch mixture over the cake and let it set in the refrigerator, ideally overnight. The next day, whip two cups of whipped cream with cream stabilizer and vanilla sugar until stiff peaks form. Add the sour cream and spread it all over the cherry mixture. Finally, sift in cocoa powder.