Spanish vanilla almond cherry cake

Ingredients for 1 servings:

• 120 g wheat flour type 405
• 30 g cornstarch
• 70 g butter
• 60 g sugar
• 1 bag of vanilla sugar
• 1 egg(s), size M
• 1 pinch of salt
• 1 tsp, leveled baking powder
• Butter for the mold
• 600 g cherry(s), frozen, thawed
• 50 g almonds, ground
• 100 g marzipan paste, finely grated
• ½ vanilla pod(s)
• 30 ml sweet cream
• 70 g butter, liquid
• 15 ml Amaretto
• 60 g sugar
• 1 egg(s), size M
• 80 g wheat flour type 405
• 1 tsp, stripped orange zest, organic
• 40 g powdered sugar
• 15 ml Amaretto

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

A harmonious delight with cherries and almond crust

Prepare a shortcrust pastry from the ingredients. Butter a 26 cm springform pan and line it with the pastry, forming a rim approximately 1.5 cm high. Spread the ground almonds on the base. Gently press the thawed, well-drained cherries with your hands and spread evenly over the almonds. Process the filling ingredients in a food processor until spreadable. Add a little more cream, if desired. Spread it over the cherries. Bake the cake on the middle rack at 175°C (convection oven) for about 30 minutes. Meanwhile, mix the powdered sugar and Amaretto and immediately after baking, cover the cake with the almond liqueur glaze. Tip: The marzipan can be grated using a grater. Use the size you would normally use for raw carrots. Alternatively, you can use margarine, cream substitutes, vanilla sugar, or cherries from a jar. Hazelnuts or walnuts can be used instead of almonds, and tonka bean instead of vanilla. Another alcohol or no alcohol is also possible.