Black Forest gateau

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 5 tbsp. cold water and salt until stiff, adding sugar. Beat the egg yolks separately. Mix flour, starch, cocoa and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in 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. Let it cool down on a cake rack

2. 2

   For the compote, drain the apricots on a sieve, collecting the juice. Cut the apricots into cubes. Remove 2-3 tablespoons and put aside. Stir pudding powder with 100 ml water until smooth. Boil up the juice in a pot and remove from the heat. Stir in the pudding powder and simmer for another 1 minute while stirring. Remove from the stove. Fold in apricots and 5 tbsp. liqueur

3. 3

   Remove the sponge cake from the springform pan, remove the baking paper and cut the base twice horizontally. Place a cake ring around the lower cake base. Pour the compote onto the bottom cake layer, leaving an approx. 1 cm wide rim free, and let it cool down for approx. 30 minutes. Roast the coconut flakes in a pan without fat until golden brown. Take out and let cool off

4. 4

   Whip 500 g cream until stiff, pour in vanilla sugar and cream firming agent, fold in grated coconut. Put approx. 1/3 of the cream into a piping bag and squirt to the edge of the bottom cake layer. Place the second sponge cake base on top and sprinkle with 2 tbsp. liqueur. Spread the rest of the cream on top and cover with the third cake base, sprinkle with 2 tbsp. liqueur. Chill the cake for about 30 minutes. Whip 250 g cream until stiff. Spread the cake with the cream, draw a cake comb through the cream, sprinkle the edge of the cake with chocolate shavings. Decorate the cake with the apricot cubes that have been set aside. Keep cool until serving

5. 5

   waiting time approx. 3 hours