Black Forest Charlotte

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add 70 g sugar. Whip the egg yolks, 100 g sugar and 5 tablespoons of hot water to a thick cream. Mix 50 g starch, flour, cocoa and baking powder. Pour half of the beaten egg white onto the egg yolk cream. Sift the cocoa mass over it and fold in. Fold in the rest of the beaten egg white. Spread the dough on a baking tray (35 x 40 cm) lined with baking paper. Bake in a preheated oven (electric: 200 ° C / gas: level 3) for about 15 minutes.

2. 2

   Sprinkle a piece of baking paper in the size of a baking tray with 2 tablespoons of sugar. Turn out the sponge cake from the baking tray onto it. Remove the paper immediately. Press the edges of the dough flat. Roll up the sponge cake immediately using the sugared paper. Warm up the jam. Roll the sponge out of the paper. Sprinkle with kirschwasser and spread with jam, roll up again. Let the sponge cake cool down completely. Drain the cherries and collect the juice. Mix 4 tablespoons juice and 2 tablespoons starch. Boil up the rest of the juice, 60 g sugar and cinnamon. Stir in the starch and bring to the boil. Fold in cherries. Let the compote cool down. Remove cinnamon stick. Line the bottom of a springform pan (26 cm Ø) with baking paper. Cut sponge roll into approx. 26 slices. Place 14 slices against the edge of the tin.

3. 3

   Mix 4 tablespoons juice and 2 tablespoons starch. Boil up the rest of the juice, 60 g sugar and cinnamon. Stir in the starch and bring to the boil. Fold in cherries. Let the compote cool down. Remove cinnamon stick. Line the bottom of a springform pan (26 cm Ø) with baking paper. Cut sponge roll into approx. 26 slices. Place 14 slices against the edge of the tin. Place the remaining slices on the bottom of the mould. Whip the cream until stiff, while pouring in the remaining sugar and cream firming agent. Stir in sour cream and lemon juice. Fill half of the cream mixture into the mould. Add the stewed cherries. Spread the rest of the cream mixture on top in a wavy shape. Chill Charlotte for 4-5 hours. Before serving, remove from the mould and sprinkle with crumbled bark chocolate. Decorate with cocktail cherries and mint leaves. Makes about 16 pieces

4. 4

   Place the remaining slices on the bottom of the mould. Whip the cream until stiff, while pouring in the remaining sugar and cream firming agent. Stir in sour cream and lemon juice. Fill half of the cream mixture into the mould. Add the stewed cherries. Spread the rest of the cream mixture on top in a wavy shape. Chill Charlotte for 4-5 hours. Before serving, remove from the mould and sprinkle with crumbled bark chocolate. Decorate with cocktail cherries and mint leaves. Makes about 16 pieces

5. 5

   Milk jug: Pillivuyt