Quick Cherry Cake
Cake Base
Separate two eggs and whisk the egg whites until stiff. Gradually add 100 grams of sugar. Whisk until you cannot hear the sugar. Add the egg yolks and 66 grams of plain flour and fold in gently.
Put the dough in a springform pan with a sheet of baking paper on the bottom. Bake in the preheated oven for 15 minutes at 180 degrees Celsius.
Cherry Topping
Pour one glass of cherries (400 grams of cherries and 300 ml of sugar water) into a pot and bring it to a boil. In a small bowl mix 40 grams of starch and 30 grams of vanilla sugar (alternatively you can use one package of vanilla pudding powder and 30 grams of sugar) with 3 tablespoons of the cherry juice. Pour the mixture into the boiling cherries and turn of the heat.
Decoration
Put the cherry topping on the cake base. Whip 200 grams of cream and put it on top of the cooled down cherry topping. Put 50 grams of chocolate in a freezer bag and knot it tightly and put it in a mug with hot water. Wait until the chocolate is melted, then cut off one edge of the freezer bag and decorate the cake with chocolate stripes.