Black Forest gateau

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4-5 tablespoons of cold water until stiff and finally add 150 g of sugar while stirring. Then fold in the egg yolks one after the other. Mix flour, 100 g starch, 30 g cocoa and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.

2. 2

   Let the sponge cake cool down in the tin on a cake rack for about 2 hours. In the meantime, roughly chop the chocolate coating and melt it on a warm 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 rolls and chill. Remove the sponge cake from the tin, remove the baking paper and cut the base twice horizontally. Place a cake ring around the lower base. Sprinkle each base with 4 tablespoons of kirsch. Drain the cherries on a sieve, collecting the juice. Stir 35 g starch with 5-6 tablespoons of cherry juice until smooth. Boil up the rest of the juice and 2 tablespoons of sugar. Stir in the starch and bring to the boil again. Fold in the cherries and spread evenly on the bottom layer. Let it cool down.

3. 3

   Drain the cherries on a sieve, collecting the juice. Stir 35 g starch with 5-6 tablespoons of cherry juice until smooth. Boil up the rest of the juice and 2 tablespoons of sugar. Stir in the starch and bring to the boil again. Fold in the cherries and spread evenly on the bottom layer. Let it cool down. Whip 500 g cream until stiff, adding 1 tablespoon of sugar, 2 sachets of vanillin sugar and cream firming agent. Spread about 1/3 of the cream on the cherries and cover with the middle cake layer. Spread the rest of the cream on top and cover with the third base. Whip 300 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread with the cream. Dust with 1 tablespoon of cocoa and decorate with chocolate rolls. Keep cool until serving

4. 4

   Whip 500 g cream until stiff, adding 1 tablespoon of sugar, 2 sachets of vanillin sugar and cream firming agent. Spread about 1/3 of the cream on the cherries and cover with the middle cake layer. Spread the rest of the cream on top and cover with the third base. Whip 300 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread with the cream. Dust with 1 tablespoon of cocoa and decorate with chocolate rolls. Keep cool until serving

5. 5

   1 1/2 hours waiting time