Black Forest cherry cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4-5 tablespoons of water until stiff and finally add 150 g sugar while stirring. Then beat in the egg yolks one after the other. Mix flour, 100 g starch, cocoa and baking powder, sieve onto the egg foam and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 3/ convection oven: not suitable) for approx. 35 minutes. Let the sponge cake cool down in the tin on a cake rack for about 2 hours.

2. 2

   In the meantime, roughly chop the chocolate coating and melt it on a hot water bath. Spread the couverture thinly on a marble board or an upside-down baking tray and let it set. Use a spatula to form fine rolls or shavings and put in a cool place. Remove the sponge cake from the tin, remove the baking paper and cut the base twice. Place a cake ring around the lower cake base. Sprinkle each base with 2-3 tablespoons of kirsch. Drain the cherries on a sieve and collect the juice. Stir 35 g starch with 5-6 tablespoons of cherry juice until smooth. Boil up the rest of the juice, 2 tablespoons of sugar and lemon peel. Stir in cornflour and bring to the boil again briefly. Add the cherries and let the compote cool down for 5-10 minutes. Pour the compote onto the lower base and smooth it down. Let it cool down. Whip 500 g cream, 1 tablespoon sugar, 1 packet vanilla sugar and cream stiffener until stiff. Spread about 1/3 of the cream on the cherries and cover with the middle cake base. Spread the remaining cream on top and cover with the third base.

3. 3

   Boil up the rest of the juice, 2 tablespoons of sugar and lemon peel. Stir in cornflour and bring to the boil again briefly. Add the cherries and let the compote cool down for 5-10 minutes. Pour the compote onto the lower base and smooth it down. Let it cool down. Whip 500 g cream, 1 tablespoon sugar, 1 packet vanilla sugar and cream stiffener until stiff. Spread about 1/3 of the cream on the cherries and cover with the middle cake base. Spread the remaining cream on top and cover with the third base. Put the cake in a cool place for about 1 hour. Whip 400 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread with approx. 2/3 cream. Put the rest of the cream in a piping bag with a large perforated spout. Press chocolate shavings to the edge of the cake and decorate with cream tuffs and cherries. Sprinkle some chocolate shavings in the middle of the cake. Keep cool until serving. Makes about 16 pieces

4. 4

   Put the cake in a cool place for about 1 hour. Whip 400 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread with approx. 2/3 cream. Put the rest of the cream in a piping bag with a large perforated spout. Press chocolate shavings to the edge of the cake and decorate with cream tuffs and cherries. Sprinkle some chocolate shavings in the middle of the cake. Keep cool until serving. Makes about 16 pieces