Sour cream pudding cherry cake

Ingredients for 1 servings:

• 4 eggs
• 250 g sugar
• 125 ml vegetable oil
• 125 ml Prosecco or sparkling wine
• 250 g flour
• 2 packets of baking powder
• 1 bottle of vanilla flavor
• Fat for the mold
• 1 jar sour cherries, 680 g, drained weight 350 g
• 3 packs of cake glaze, red
• 0.3 liters of cherry juice
• 0.2 liters of Prosecco or sparkling wine
• 4 cl rum
• 1 cup of cream
• 1 cup sour cream
• 1 packet of vanilla sugar
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

easy to bake, juicy and delicious

For the dough, mix all the ingredients together. Pour half of the dough into a greased springform pan and bake in the oven at 170°C (fan oven) for approx. 15-20 minutes. If necessary, pierce with a fork during baking and press lightly with the fork if a large air bubble forms. Then carefully loosen the base from the baking pan and set it aside on a baking tray lined with baking paper. In the meantime, pour the second half of the dough into the rinsed and greased pan and bake as well. Then let the second base cool in the pan. For the fruit topping, drain the sour cherries in a sieve and set the juice aside. Pour the cherry juice into a saucepan and mix the cake glaze with 6 level tablespoons of sugar. Then stir into the cherry juice and bring to a boil. Now add the Prosecco and rum and bring to a boil again. Then spread everything evenly over the base in the pan. Now place the other baked base on top of the cherries and press down lightly. Blend the ingredients for the cream together with a mixer until creamy, then pour it onto the cake and bake for another 10 minutes at 150°C (top/bottom heat). Then let it cool for at least 2 hours.