Toffifee cream cake with cherries

Ingredients for 1 servings:

• 4 m.-sized eggs
• 4 tbsp water or mineral water
• 120 g sugar
• 90 g flour
• 90 g cornstarch
• 25 g cocoa
• 1 jar sour cherries
• 30 confectionery (Toffifee), chopped
• 450 g cream
• 150 g chocolate
• 150 g cream
• 35 g butter
• 35 g coconut oil
• 13 Confectionery (Toffifee)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes

for a 26cm springform pan

For the base, separate the eggs. Beat the egg yolks with about 70g of sugar until creamy. Beat the egg whites with the water or mineral water until stiff peaks form, then add the remaining sugar and continue beating until the sugar has dissolved. Carefully fold the beaten egg whites into the egg yolk mixture. Then sift the flour, cornstarch, and cocoa powder over the cake and fold it in. Pour everything into a 26cm springform pan. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for 30 minutes, until the cake springs back to the surface when lightly pressed. Let the cake cool and cut it in half. For the topping, drain the cherries well. Whip the cream until stiff peaks form, reserving about 50g for garnishing. Chop 30 Toffifee and add them to the rest of the cream. Then place one half of the base on a cake plate and place a ring around it. Spread the cherries on the base and spread about half of the Toffifee cream on top. Place the second half of the base on the cream and spread with most of the remaining Toffifee cream. Set the rest of the cream aside. For the topping, melt the chocolate, cream, butter, and coconut oil in a saucepan over low heat. Mix everything with a food processor for 3 minutes. Let the cream cool slightly and pour it over the cake. Garnish with some Toffifee, if desired. Once the topping has completely cooled, remove the ring and spread the remaining Toffifee cream around the edge of the cake. Decorate the cake with cream and the remaining Toffifee. Serve the cake after refrigerating for about 5 hours.