Vanilla cream cake with cherry icing

Ingredients for 1 servings:

• 3 m.-sized eggs
• 130 g sugar
• 115 g flour
• 45 g milk
• 30 g butter
• 1 tsp vanilla extract
• 3 medium-sized egg yolks
• 65 g sugar
• 1 ½ tsp flour
• 1 ½ tsp cornstarch
• ½ vanilla pod(s)
• 120 g sugar
• 60 ml cherry juice
• 2 sheets of gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

For the batter, beat the room-temperature eggs and sugar with a mixer until fluffy and glossy. Sift the flour and carefully fold it into the egg foam. Heat the milk and butter and fold it in with a spatula. Add the vanilla extract. Before baking, tap the cake lightly to remove any small air bubbles. Bake at 175°C for 30-35 minutes. For the cream, beat the egg yolks with the sugar. Add the flour and cornstarch. Halve the vanilla pod. Remove the seeds and heat the seeds, halved pods, and milk in a saucepan and bring to a boil. Remove from the heat and remove the vanilla pod. Gradually whisk the hot vanilla milk into the egg mixture. Pour the mixture into the saucepan and heat, stirring constantly, until it thickens and reaches a creamy consistency. Cover with plastic wrap and let cool until ready to use. For the cherry glaze, soak the gelatine leaves in cold water. Dissolve the sugar in the unsweetened cherry juice over medium heat. Stir in the gelatin until completely dissolved. Cut the cooled cake into 3 layers. Spread the cream on each layer and around the cake until completely covered. Refrigerate for 1 hour. Spread the glaze evenly over the cake and let cool. Decorate with chocolate or caramel clouds, if desired.