Chocolate cherry cake

Ingredients

Directions

1. 1

   Chop the chocolate into small pieces and melt in a bowl on a warm water bath. Separate the eggs. Cream fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Stir in egg yolks one after the other. Add melted chocolate, up to about 2 tbsp. and mix well. Mix flour and baking powder and stir into the mixture.

2. 2

   Beat the egg whites until stiff, adding icing sugar. Carefully fold the beaten egg whites into the mixture in approx. 3 portions. 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 cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes (test with sticks). Remove the cake base from the oven and carefully remove from the mould after approx. 10 minutes. Let the cake base cool down on a cake rack. Drain the cherries and collect the juice. Cut the cake base in half horizontally, place the lower base on a cake plate. Beat the sour cream and 2 packets of vanilla sugar until creamy with the whisk of the hand mixer. Whip the cream until stiff, while letting the cream firmer trickle in. Fold the cream into the sour cream. Spread half of the cream on the lower cake base, leaving 1-2 cm free at the edge. Spread the cherries on top, press in a little.

3. 3

   Cut the cake base in half horizontally, place the lower base on a cake plate. Beat the sour cream and 2 packets of vanilla sugar until creamy with the whisk of the hand mixer. Whip the cream until stiff, while letting the cream firmer trickle in. Fold the cream into the sour cream. Spread half of the cream on the lower cake base, leaving 1-2 cm free at the edge. Spread the cherries on top, press in a little. Place the upper cake layer on top and press down a little. Spread the rest of the cream loosely, leaving 1-2 cm free at the edge. Melt the rest of the chocolate again and sprinkle it in thin lines over the cake. Chill for 2-3 hours. Measure out 100 ml cherry juice and bring to the boil. Mix the starch with a little cold cherry juice until smooth, thicken the simmering stock with it. Pour into a bowl and let cool off. Drip cherry juice over the cake

4. 4

   Spread the rest of the cream loosely, leaving 1-2 cm free at the edge. Melt the rest of the chocolate again and sprinkle it in thin lines over the cake. Chill for 2-3 hours. Measure out 100 ml cherry juice and bring to the boil. Mix the starch with a little cold cherry juice until smooth, thicken the simmering stock with it. Pour into a bowl and let cool off. Drip cherry juice over the cake

5. 5

   waiting time approx. 3 hours