Yogurt-cherry cake

Ingredients for 1 servings:

• 125 g flour
• 60 g butter or margarine
• 6 tbsp sugar
• 1 egg yolk
• 2 tbsp water
• 250 g sour cherries, fresh or from the jar
• 1 stalk(s) cinnamon
• 7 sheets of white gelatin
• 750 g yogurt (full-fat yogurt)
• 1 lemon(s), untreated, zest
• 400 g whipped cream
• 200 g jam (sour cherry jam)
• 100 g ladyfingers
• 1 pack of cake glaze, red
• n. B. water
• 1 packet of vanilla sugar
• Fat for the mold

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 15 minutes

Knead the flour with fat, 2 tablespoons of sugar, egg yolk, and about 2 tablespoons of cold water to form a smooth shortcrust pastry. Cover and chill for about 30 minutes. Wash, stem, and pit the cherries (let the cherries drain from the jar). Simmer with 2 tablespoons of sugar and the cinnamon stick in 1/8 liter of water for 5 minutes. Drain into a sieve and collect the juice. Roll out the shortcrust pastry on a greased springform pan (26 cm diameter) and prick several times with a fork. Bake in a preheated oven (top/bottom heat: 200°C, Gas Mark 3) for 15-20 minutes and let cool. Soften the gelatin. Stir the yogurt until smooth, then mix in the lemon zest. Squeeze out the gelatin, dissolve it, and stir in with a whisk. Chill. Whisk 300g of cream until stiff peaks form. As soon as the yogurt begins to set, fold in the cream. Place the springform pan rim around the cooled cake base. Spread half of the yogurt cream on the base. Heat the jam and fold in all but 12 of the cherries, spreading them over the cream. Cover tightly with the sponge fingers. Spread the remaining cream on top and chill the cake for about 1 hour. Add the cherry juice and water, if necessary, to 1/4 liter. Mix the cake glaze and the remaining sugar in a saucepan. Pour in the juice while stirring and bring to a boil. Let the glaze cool slightly and spread over the yogurt cake. Chill for another 1 hour. Whip the remaining cream with the vanilla sugar until stiff, fill a piping bag with a star nozzle, and pipe bows onto the cake. Arrange the remaining cherries on the surface of the cake.