Sour Cream Cherry Cake

Line the bottom of a ∅ 22 cm cake tin with baking paper, grease the sides of the tin with butter and dust with flour. Sift the plain flour together with the baking powder. Separate the eggs into whites and yolks.

Whisk the egg whites until foamy, gradually whisking in the sugar spoon by spoon – it must dissolve well. Then whisk in the yolks and oil one by one. Finally, quickly fold in the flour with baking powder. Pour the batter into the cake tin, smooth it out, and bake for 35 minutes in an oven preheated to 180°C, or 160°C with a fan. Remove the baked sponge from the tin and let it cool completely.

Soak the gelatin in a little cold water and let it swell (it will resemble a crumpled plastic bag).