Black Forest gateau

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, adding sugar and vanillin sugar. Stir in the egg yolks bit by bit. Add lemon zest and chocolate shavings. Mix flour, baking powder, cornstarch, cocoa and salt, fold in everything. Line the bottom of a springform pan (26 cm Ø) with parchment. Add the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes. Remove from the baking tin and remove the parchment. Drain the cherries. Bring juice, 1 tablespoon sugar and cinnamon to the boil. Stir cornflour and 4 tablespoons of kirsch until smooth. Bind the juice with it. Add the cherries, up to 16 pieces for decoration. Leave to cool. Divide the sponge cake into 3 bases. For this purpose, cut in two equally spaced cuts of about 1 cm deep all around. Place a thread in the cut, pull the ends together crosswise. Soak the bases with the remaining kirsch. Place the edge of the mould around the lower base. Pour the cherry mixture on top. Place the second base on top. Soak the gelatine. Whip 200 g cream and 1 tablespoon sugar until stiff. Dissolve the gelatine and stir into the cream. Spread the mixture on the second sponge cake base. Cover with the third. Chill for 1 hour. Whip remaining cream and sugar until stiff. Spread the cake with 2/3. Fill the rest into a piping bag with star-shaped spout. Chop 80 g chocolate and decorate the edge with it. Roughly break the rest of the chocolate and spread it on the cake. Decorate with cream dabs and cherries

2. 2

   Tableware: Fürstenberg

3. 3

   Cutlery: Wilkens