Sour cherry yogurt cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 300 g nuts, ground
• 1 tsp baking powder
• Fat, for the shape
• Breadcrumbs , for the form
• 1 jar sour cherries
• 2 cups of cream
• 2 packs of cream stiffener
• 1 cup of yogurt
• 3 tbsp powdered sugar
• 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Mix the ingredients into a batter and pour it into a greased and breadcrumbed springform pan. Bake at 175°C for about 45 minutes. Let the cake cool. Drain the cherries well, reserving the juice. Place a cake ring around the cake, then arrange the sour cherries on top. Whip the cream with the cream stiffener until stiff, then fold in the yogurt and powdered sugar. Spread the mixture over the cherries. Mix the cake glaze with 1/4 liter of cherry juice and spread it over the cake. Refrigerate the cake for 2 hours. This cake is similar to the Snow White cake, but with yogurt and a nut base, and I think it tastes much fresher.