Black Forest gateau

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 5 tbsp. cold water and salt until stiff, adding 150 g sugar. Beat the egg yolks separately.

2. 2

   Mix flour, 75 g starch, cocoa and baking powder, sieve onto the egg foam and fold in. Spread the sponge mixture into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let the sponge cake cool down in the mould for at least 3 hours.

3. 3

   Remove the sponge cake from the springform pan, remove the baking paper and cut the base twice. Place a cake ring around the lower cake base. Sprinkle all the bases with kirsch.

4. 4

   Drain the cherries on a sieve, collecting the juice. Stir 100 ml juice and 35 g starch until smooth. Boil up the rest of the juice, 1 tbsp. sugar, lemon peel and cinnamon in a pot. Stir in the starch and simmer again for about 1 minute while stirring. Remove from heat, remove lemon peel and cinnamon. Fold in cherries, up to 16 for decoration. Pour the compote onto the lower cake base and let it cool down for about 30 minutes.

5. 5

   Whip 500 g cream until stiff, pouring in vanillin sugar and cream firming agent. Spread just under half of the cream on the cherries. Place the second sponge cake base on top. Spread the rest of the cream on top and cover with the third cake base. Chill the cake for about 30 minutes.

6. 6

   Slice the chocolate into fine rolls with a peeler. Whip 500 g cream and 1 tablespoon sugar until stiff. Put almost half of the cream in a piping bag with a large star-shaped spout and chill. Spread the cake with the rest of the cream and sprinkle with chocolate. Decorate cake with 16 thick cream tuffs and remaining cherries. Keep cold until serving.