Cherry cream cake Black Forest style

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding sugar. Stir in egg yolks. Mix 50 g starch, flour and baking powder, sieve onto the egg mixture and fold in. Put the mixture into a greased springform pan (26 cm Ø) and smooth it down. Bake the sponge cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the sponge cake from the oven, remove from the mould after 10 minutes and let it cool down. Place the cherries in a sieve and drain, collect the juice.

2. 2

   Put about 15 cherries aside for decoration. Stir 100 ml cherry juice and 5 teaspoons starch until smooth. Boil up the rest of the juice and stir in the starch. Bring the juice to the boil again, then add the cherries and let it cool down lukewarm. Cut the sponge cake horizontally into 3 pieces. Place a cake ring around the lower cake base and sprinkle the base with 1 tablespoon of kirsch. Whip 400 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar and cream firming agent. Finally fold in the chocolate sprinkles. Spread half of the cherry groats on the base, then spread half of the cream on top. Cover the middle cake base and sprinkle it with 1 tablespoon of kirsch. Spread the rest of the cherry groats and cream on the base and finish with the sponge cake lid. Chill the cake for about 2 hours. Whip 400 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar. Remove the cake from the cake ring. Fill approx. 12 tablespoons of cream for decoration into a piping bag with star-shaped spout.

3. 3

   Finally fold in the chocolate sprinkles. Spread half of the cherry groats on the base, then spread half of the cream on top. Cover the middle cake base and sprinkle it with 1 tablespoon of kirsch. Spread the rest of the cherry groats and cream on the base and finish with the sponge cake lid. Chill the cake for about 2 hours. Whip 400 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar. Remove the cake from the cake ring. Fill approx. 12 tablespoons of cream for decoration into a piping bag with star-shaped spout. Spread the rest of the cream all around the cake. Spray 12 cream tuffs onto the cake. Place 1-2 cherries on each tuff and chill the cake for about 1 hour. Melt the chocolate coating in a bowl on a hot water bath. Spread thinly on a work board and let it cool down. Use a spatula to scrape off small chocolate rolls. Decorate the cake with them

4. 4

   Spread the rest of the cream all around the cake. Spray 12 cream tuffs onto the cake. Place 1-2 cherries on each tuff and chill the cake for about 1 hour. Melt the chocolate coating in a bowl on a hot water bath. Spread thinly on a work board and let it cool down. Use a spatula to scrape off small chocolate rolls. Decorate the cake with them

5. 5

   3 1/2 hours waiting time