Thunderstorm cake

Ingredients for 1 servings:

• 3 eggs, size M
• 150 g sugar
• 2 packets of vanilla sugar
• 200 g hazelnuts, ground
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 1 jar sour cherries, drained weight 350 g
• 400 ml cherry juice
• possibly water
• 3 bananas
• 1 packet of vanilla pudding powder
• 200 g whipped cream
• 1 pack of cream stiffener

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 35 minutes

Beat the eggs, sugar, and 1 sachet of vanilla sugar until frothy (approx. 2 minutes). Gradually stir the hazelnuts, baking powder, and cocoa powder into the egg mixture. Pour the batter into a springform pan. Bake in a hot oven at 180°C (top/bottom heat) for approx. 25 minutes. After baking, loosen the base from the edge and allow to cool. Place the cold cake base on a cake plate and secure a cake ring on top. For the topping, drain the cherries well, reserving the juice; if necessary, make up to 400 ml with water. Peel the bananas, cut them into even slices, and cover the cake base with them (leaving about a thumb’s width free from the edges). Using pudding powder (without sugar), make a pudding with the 400 ml liquid according to the package instructions, and fold in the cherries. Spread the warm cherry mixture evenly over the bananas and chill everything for approx. 1 hour. Remove the cake ring, whip the chilled cream with the cream stiffener and 1 sachet of vanilla sugar until stiff. Fill about 3 tablespoons of the whipped cream into a piping bag fitted with a size 8 nozzle and pipe lightning bolts onto the cherry mixture. Cover the edges with the remaining cream.