Cherry cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add sugar little by little. Stir in egg yolk. Mix flour, cornstarch and cocoa, sieve over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper and fill in the dough.

2. 2

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Remove from the oven, remove from the tin and let cool on a cake rack. Wash and clean the cherries and, except for some for decoration, stone them.

3. 3

   Boil up cherry nectar, 1 sachet vanilla sugar and cinnamon. Stir cornflour in a little cold water until smooth and bind the cherry nectar with it. Add the cherries and allow to cool. Chop the chocolate.

4. 4

   Cut the sponge horizontally, sprinkle the cherry brandy on the bottom and spread the compote on top. Soak the gelatine in cold water. Whip cream and remaining vanilla sugar until stiff.

5. 5

   Squeeze the gelatine, dissolve at low heat and stir into the cream. Set 1/3 of the cream aside. Fold the chocolate into the cream and spread on the cherries. Place the top layer on top and spread with the remaining cream.

6. 6

   Crumble the bark chocolate and sprinkle over it. Garnish with cherries. Makes about 16 pieces.