Cherry cake with cream patties

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff. Add 125 g sugar. Stir in egg yolks bit by bit. Mix flour, starch, baking powder and cocoa. Sieve onto the egg foam mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes.

2. 2

   Let the sponge cake cool down a little, remove from the mould and let it cool down completely. Cut the base in half horizontally. Cover the bottom cake base with a cake ring. For the filling, soak gelatine in cold water. Mix sour cream, 50 g sugar and cherry syrup. Squeeze the gelatine, dissolve at lukewarm. Stir 1 tablespoon of the mixed sour cream into the gelatine, then stir into the rest of the cream. Chill until the cream begins to set. In the meantime, whip 250 g of cream until stiff and allow the vanillin sugar to trickle in. Fold cream and chocolate flakes into the cream. Spread 2/3 of the cream on the bottom cake layer. Place the second sponge cake on top and spread the rest of the cream on top. Place in the fridge for about 30 minutes. In the meantime, wash, clean and stone the cherries. Mix the cake glaze and 6 level tablespoons of sugar in a small saucepan.

3. 3

   Chill until the cream begins to set. In the meantime, whip 250 g of cream until stiff and allow the vanillin sugar to trickle in. Fold cream and chocolate flakes into the cream. Spread 2/3 of the cream on the bottom cake layer. Place the second sponge cake on top and spread the rest of the cream on top. Place in the fridge for about 30 minutes. In the meantime, wash, clean and stone the cherries. Mix the cake glaze and 6 level tablespoons of sugar in a small saucepan. Add 1/2 litre of cold water little by little. Bring to the boil briefly while stirring constantly. Put the cherries and glaze alternately on the cake. If necessary, reheat the cake glaze in between. Refrigerate the cake for another 1/4 hour. Whip 200 g cream until stiff before serving. Pour into a piping bag with a star-shaped spout and decorate the cake with cream patches and fresh cherries

4. 4

   Add 1/2 litre of cold water little by little. Bring to the boil briefly while stirring constantly. Put the cherries and glaze alternately on the cake. If necessary, reheat the cake glaze in between. Refrigerate the cake for another 1/4 hour. Whip 200 g cream until stiff before serving. Pour into a piping bag with a star-shaped spout and decorate the cake with cream patches and fresh cherries