Cinnamon-cherry cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Add sugar and stir in. Add the egg yolks bit by bit. Mix flour, cornstarch, baking powder and cinnamon and sieve onto the egg foam.

2. 2

   Carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level: 2) for approx. 30 minutes.

3. 3

   Let it cool down on a cake rack. Cut the sponge cake twice. Place a cake or springform pan rim around the bottom cake layer. Whip 200 g cream and vanilla sugar until stiff. Spread on the sponge cake and place the middle cake layer on top.

4. 4

   Drain the cherries on a sieve and collect the juice. Boil up the juice (up to 3 tablespoons) with the lemon peel and 2 tablespoons of sugar. Stir the remaining juice and starch until smooth.

5. 5

   Add to the boiling juice and bring to the boil again briefly while stirring. Remove lemon peel. Spread cherries on the second base and pour the juice over it. Cover with the third sponge cake base and refrigerate for about 1 hour.

6. 6

   Cut 8 walnuts in half and set aside for decoration. Chop the remaining walnuts. Whip remaining cream and sugar until stiff. Spread the cake with a good half of the cream. Decorate the edge of the cake with chopped walnuts in a jagged shape.

7. 7

   Pour the remaining cream into a piping bag and squirt 16 cream tuffs onto the rim. Place a quarter of a walnut on each 2nd tuff. Decorate the cake with chocolate leaves and cherries. Serve dusted with cinnamon.

8. 8

   Results in about 16 pieces.