Try this delicious cake recipe:
1. spread springform pan (26 cm ø) with parchment paper. Bring 375 ml water, vanillin sugar, salt and fat to a boil. Add flour all at once. Stir until the dough comes off the bottom of the pan as a dumpling and a white film forms there. Remove from heat. Fold in 1 egg and cool.
2. Fold in 6 eggs, one at a time. Fold in baking powder. spread one third of batter on springform pan bottom. Bake in a heated oven (electric stove: 225 °C /fan: 200 °C /gas: level 4) for 25-half hours. Cool.
3. Using a springform pan rim (26 cm ø), draw a circle on a baking sheet lined with parchment paper. Put the rest of the dough into a piping bag with a nozzle. Pipe circle with tuffs, leaving the center (about 10 cm ø) free. Bake at the same heat for half an hour. Cool.
Cut vanilla bean lengthwise. Scrape out the pulp, mix with curd cheese and 75 g sugar. Whip the cream until stiff. Fold into the curd. Drain the cherries, reserving the juice. Mix icing powder first with 3 tbsp sugar, then with a quarter l juice. Bring to boil while stirring.
Add the cherries to the thickened juice and cool a little. Spread 4 tbsp curd whipped cream on the smooth cake base. Spread cherry compote evenly on top and cool completely.
Spread the remaining whipped cream on the compote. Place the cream puff base on top and sprinkle with powdered sugar.
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