Black Forest gateau

Ingredients

Directions

1. 1

   For the base, separate the eggs, beat the egg whites with the whisks of the hand mixer until stiff, add 100 g sugar and salt. Add egg yolk and stir in. Mix flour, starch, baking powder and cocoa, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. In the meantime, drain the cherries well in a sieve, collecting the juice. Coarsely chop the chocolate coating and melt in a hot water bath at low heat.

2. 2

   Then spread a thin layer on a marble board and let it dry. Remove the base from the oven, remove it from the edge of the springform pan with a knife and place it on a grid. Let it cool down in the mould. Then remove from the mould, remove the baking paper and cut the base 2x. Sprinkle each base with a tablespoon of kirsch. Put cherry juice and 125 ml water in a pot. Take off 5 tablespoons, mix with 25 g sugar and pudding powder in a small bowl until smooth. Bring the juice to the boil, stir in the pudding powder and bring to the boil while stirring. Simmer over low heat for about 1 minute. Carefully fold in the cherries. Place the bottom cake layer on a cake plate, spread the cherries evenly on top and let them cool down. In the meantime, whisk 800 g cream in two portions with the whisks of the hand mixer until stiff. Sprinkle 2 packets of vanilla sugar on each portion.

3. 3

   Bring the juice to the boil, stir in the pudding powder and bring to the boil while stirring. Simmer over low heat for about 1 minute. Carefully fold in the cherries. Place the bottom cake layer on a cake plate, spread the cherries evenly on top and let them cool down. In the meantime, whisk 800 g cream in two portions with the whisks of the hand mixer until stiff. Sprinkle 2 packets of vanilla sugar on each portion. Spread just under 1/4 of the cream on the cooled cherries, place the second cake layer on top and spread with another quarter of the cream. Place the lid on top and spread the rest of the cream all around the cake. Put the cake in a cool place for about 30 minutes. In the meantime, use a spatula to remove chocolate rolls from the marble slab. Whip the rest of the cream until stiff and fill into a piping bag with a star-shaped spout. Spray tuffs onto the cake and add cherries as desired. Decorate the cake with chocolate rolls

4. 4

   Spread just under 1/4 of the cream on the cooled cherries, place the second cake layer on top and spread with another quarter of the cream. Place the lid on top and spread the rest of the cream all around the cake. Put the cake in a cool place for about 30 minutes. In the meantime, use a spatula to remove chocolate rolls from the marble slab. Whip the rest of the cream until stiff and fill into a piping bag with a star-shaped spout. Spray tuffs onto the cake and add cherries as desired. Decorate the cake with chocolate rolls

5. 5

   waiting time approx. 3 1/2 hours