Cinnamon-cherry cake

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of cold water until stiff. Add 125 g sugar. Add the egg yolks bit by bit. Mix flour, 100 g cornstarch, baking powder and cinnamon and sieve onto the egg foam.

2. 2

   Carefully fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 35 minutes.

3. 3

   Let it cool down on a cake rack. Cut the sponge cake three times. Place a cake or springform pan rim around the bottom base. Whip 200 g cream and vanilla sugar until stiff. Spread one half on the bottom sponge cake.

4. 4

   Put the floor on top. Drain the cherries. Mix the juice, 2 tablespoons of sugar and 20 g starch, add lemon zest and bring to the boil. Fold in the cherries. Remove lemon peel. Spread compote, except for 2 tablespoons, on the second base.

5. 5

   Put the floor on top. Spread with remaining vanilla cream and cover with the last cake base. Whip remaining cream and sugar until stiff. Remove the cake from the edge of the cake and spread with a good half of the cream.

6. 6

   Pour the remaining cream into a piping bag with a star-shaped spout and decorate the rim in a loop shape. Decorate with remaining cherries, nuts and chocolate leaves. Dust lightly with icing sugar. Makes about 16 pieces.