For the cake:
5 eggs
120 grams sugar (¾ cup)
Pinch of salt
1 packet vanilla sugar (8 g, 2 teaspoons)
170 grams flour (1 1/5 cups)
1 teaspoon baking powder
2 tablespoons warm water
For the cherry pudding:
Juice from 1 jar of sour cherries
250 milliliters kirsch (1 cup)
20 grams cornstarch (2 heaping tablespoons)
50 grams sugar (¼ cup)
Cherry or strawberry jam
For the cream cheese frosting:
300 grams softened cream cheese (1 1/5 cups)
250 milliliters whipped cream (1 cup)
1 teaspoon vanilla extract
For the cherry frosting:
3 sheets gelatin (5 g)
350 grams cherries (about 2 cups)
250 milliliters red juice (remaining kirsch + e.g. red fruit juice)
Sugar, to taste
Instructions:
For the cake:
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“I will never make homemade cinnamon rolls again. This cake is so super moist and gooey and it is better than any cinnamon roll I have ever had!”
