Ingredients:
For the dough:
5 eggs
100 g butter or margarine
300 g sugar
125 g flour
1 tsp baking powder
For the filling:
1 jar of drained sour cherries
4 cups of sour cream or 2 cups of sour cream and 500 g yoghurt 2
pkt. cream powder paradise cream vanilla
1 pkt. vanilla sugar
1 pkt. cream stiffener
2 cups of cream
Instructions:
Preheat the oven to 180 °C. Line a springform pan with baking paper.
Separate the eggs. Make a dough with 5 egg yolks, the butter or margarine, 100 g sugar, the flour and baking powder. Then beat 5 egg whites until stiff and gradually add 200 g sugar. Divide both mixtures into two halves.
First put the first half of dough 1 into the tin and smooth it out, then pour the first half of the beaten egg whites over it. Bake in the oven preheated to 180 degrees for about 30 minutes.
Repeat the whole process with the remaining mixture.
Spread the sour cherries on one of the cooled layers. Mix the sour cream (or alternatively 2 cups of sour cream and 500 g of yogurt) with the paradise cream and pour over the cherries. Place in the fridge overnight and the next day, whip the cream with vanilla sugar and cream stiffener until stiff and spread on the cake. Then place the second layer on top.
The cake is best cut with an electric knife.