Thunderstorm cake

Ingredients for 1 servings:

• 5 eggs
• 100 g butter or margarine
• 300 g sugar
• 125 g flour
• 1 tsp baking powder
• 1 jar sour cherries, drained
• 4 cups sour cream (or 2 cups sour cream and 500 g yogurt)
• 2 pts cream powder (paradise cream vanilla)
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 2 cups of cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

A meringue cake with cherries

Preheat the oven to 180°C. Line a springform pan with baking paper. Separate the eggs. Make a batter with 5 egg yolks, the butter or margarine, 100g sugar, the flour, and baking powder. Then beat 5 egg whites until stiff and gradually add 200g of sugar. Divide both mixtures in half. First, pour the first half of batter 1 into the pan and smooth it out, then pour the first half of the beaten egg whites over it. Bake in the oven preheated to 180°C for about 30 minutes. Repeat the process with the remaining mixtures. Spread the sour cherries on one of the cooled cake layers. Mix the sour cream (or alternatively, 2 tubs of sour cream and 500g yogurt) with the Paradiescreme and pour over the cherries. Refrigerate overnight. The next day, whip the cream with vanilla sugar and cream stabilizer until stiff and spread over the cake. Then place the second layer on top. The cake is best cut with an electric knife.