Black Forest cherry marble cake

Ingredients

Directions

1. 1

   Pour the cherries into a sieve and drain well. Stir fat, sugar, salt and 1 sachet of vanilla sugar for about 10 minutes until creamy. Stir in the eggs one by one. Add crème fraîche and kirsch and mix.

2. 2

   Mix flour and baking powder and stir in briefly. Halve the dough. Stir into one half of the cocoa. Fold half of the cherries into the light dough, the rest of the cherries into the dark dough. Grease a ring cake tin (2 litres capacity) and dust with breadcrumbs.

3. 3

   First fill in the dark and then the light dough. Marble the dough with a fork. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours.

4. 4

   Take out, let it cool for 5 minutes and turn it over onto a kitchen grid. Let it cool down. Whip cream and 1 sachet of vanilla sugar until stiff. Decorate the cake with cream tuffs, cherries and chocolate rolls and dust with icing sugar.

5. 5

   Pass the rest of the cream to the cake.