Black Forest gateau (cherries sprinkled with cherry jelly)

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites with 3 tbsp. cold water until stiff. Add 100 g sugar and 1 packet of vanillin sugar. Beat the egg yolks one after the other. Mix flour, cocoa, 25 g starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.

2. 2

   Take out and let cool down. Remove the baking paper from the sponge cake. Halve the sponge cake horizontally and place a cake ring around the bottom base. 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 in a pot. Stir in the starch and simmer for another 1 minute while stirring. Remove from the heat and fold in all but 12 cherries for decoration. Put the compote on the bottom and let it cool down for about 30 minutes. Whip 400 g whipped cream until stiff, while adding 1 packet of vanillin sugar and cream stabiliser. Spread the cream on the cherries, place the top cake layer on top, press down a little and chill the cake for about 30 minutes. Peel off the chocolate with a peeler. Whip 400 g cream and 1 tablespoon sugar until stiff. Put approx. 1/3 of the cream into a piping bag with a large star-shaped spout. Remove the cake ring.

3. 3

   Put the compote on the bottom and let it cool down for about 30 minutes. Whip 400 g whipped cream until stiff, while adding 1 packet of vanillin sugar and cream stabiliser. Spread the cream on the cherries, place the top cake layer on top, press down a little and chill the cake for about 30 minutes. Peel off the chocolate with a peeler. Whip 400 g cream and 1 tablespoon sugar until stiff. Put approx. 1/3 of the cream into a piping bag with a large star-shaped spout. Remove the cake ring. Spread the cake with the rest of the cream. Press approx. 2/3 of the chocolate to the edge. Spray 12 thick cream tuffs onto the cake. Put cherries on the tuffs. Sprinkle the rest of the chocolate in the middle of the cake. Keep cold until serving. Shortly before serving, stir the cherry jelly with 1 tsp water until smooth, bring to the boil briefly. Drizzle the cherries with it

4. 4

   Spread the cake with the rest of the cream. Press approx. 2/3 of the chocolate to the edge. Spray 12 thick cream tuffs onto the cake. Put cherries on the tuffs. Sprinkle the rest of the chocolate in the middle of the cake. Keep cold until serving. Shortly before serving, stir the cherry jelly with 1 tsp water until smooth, bring to the boil briefly. Drizzle the cherries with it

5. 5

   Waiting time approx. 1 hour