Black Forest gateau

Ingredients

Directions

1. 1

   For the base, separate the eggs, beat the egg whites until stiff, pour in 125 g sugar. Stir in egg yolk. Mix flour, 50 g starch, cocoa and baking powder. Sieve portions onto the egg mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Fill in the sponge cake and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 25 minutes.

2. 2

   Remove from the oven and place on a grid. Remove the sponge cake from the edge of the springform pan and let it cool down in the pan. In the meantime, pour the cherries into a sieve, drain well and collect the juice. Remove the base from the springform pan, cut through horizontally 2 times. Sprinkle the bottom bottom with cherry brandy. Fill up cherry juice with approx. 175 ml water to 500 ml liquid. Stir 4-5 tablespoons of juice, 50 g sugar and 40 g starch until smooth. Bring the rest of the juice to the boil, stir in the mixed starch. Bring to the boil while stirring, simmer for about 1 minute at low heat, remove from the heat and fold in the cherries. Spread the compote evenly on the bottom cake layer. Let it cool down. Whip the whipped cream in two portions until stiff. At the same time pour in 2 sachets of vanilla sugar each.

3. 3

   Bring the rest of the juice to the boil, stir in the mixed starch. Bring to the boil while stirring, simmer for about 1 minute at low heat, remove from the heat and fold in the cherries. Spread the compote evenly on the bottom cake layer. Let it cool down. Whip the whipped cream in two portions until stiff. At the same time pour in 2 sachets of vanilla sugar each. Spread 1/4 of the cream on the cherries, place the second cake layer on top and spread 1/4 of the cream again. Place the lid on top. Spread 1/4 of the cream all around the cake again. Carefully pull the edge through with a cake comb. Fill the rest of the cream into a piping bag with a star-shaped spout. Spray the tuffs onto the edge of the cake. Serve well chilled, decorated with cherry jam and bark chocolate

4. 4

   Spread 1/4 of the cream on the cherries, place the second cake layer on top and spread 1/4 of the cream again. Place the lid on top. Spread 1/4 of the cream all around the cake again. Carefully pull the edge through with a cake comb. Fill the rest of the cream into a piping bag with a star-shaped spout. Spray the tuffs onto the edge of the cake. Serve well chilled, decorated with cherry jam and bark chocolate

5. 5

   waiting time approx. 2 hours