Cherrycake! So creamy and incredibly delicious! The best cake

500 g whipping cream (approx. 34% fat)
50 g sugar (1/4 cup)

For the cherry cream:
The cooled cherry pudding
200 g mascarpone or cream cheese (4/5 cup)

Chill for 30 minutes.

Glaze:
250 ml cherry juice (from a glass) or water
1 pack of cake icing (cake jelly) red (11 g)
sugar to taste

Place the cherry cake in the refrigerator for at least 4 hours (or overnight).

Decorate with the remaining cream and almonds.