Venice – Cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 2 tsp baking powder
• 50 g butter, liquid
• 2 cups of cream
• 200 g cream cheese
• 1 cup crème fraîche
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 3 tbsp Amaretto (and 2 tablespoons Amaretto for soaking)
• 1 jar sour cherries
• 1 pack of cream stiffener
• Cocoa powder for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

For the sponge cake, make a foam from the eggs, sugar, and vanilla sugar. Sift the flour mixed with the baking powder onto the cake and fold in. Then fold in the melted, cooled butter. Pour the batter into a springform pan lined with baking paper and bake at 175°C for about 30 minutes. Let the cake rest overnight. Cut the cold cake in half and soak it with 2 tablespoons of Amaretto. For the cream, whip the cream with the cream stiffener. Mix the cream cheese, crème fraîche, sugar, vanilla sugar, and Amaretto, and fold in the whipped cream. Fill the cake base with about half of the cream and arrange the drained sour cherries on top. Place the lid on top and spread the remaining cream over the top and sides of the cake. Dust the finished cake with cocoa.