Easter black forest cherry cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 5 tablespoons of lukewarm water and salt until stiff. Add 125 g sugar and 1 packet of vanilla sugar and continue beating. Stir in the egg yolks briefly. Mix flour, 100 g starch, cocoa and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the dough in the form and bake in a preheated oven (electric: 175°C/ gas: level 2) for about 35 minutes. Let the base cool down. Then cut through twice, place the bottom cake layer on a plate and place the edge of the springform pan on top. Drain the cherries and collect the juice. Stir the rest of the starch and 4 tablespoons of juice until smooth. Boil up the rest of the juice, 2 tablespoons of sugar and the cinnamon stick. Stir in the starch and bring to the boil again briefly. Remove the cinnamon stick, fold in 2/3 of the cherries and spread the compote on the lower cake base. Allow to set. Soak the gelatine. Whip 1 1/2 cup of cream, 2 tablespoons of sugar and remaining vanilla sugar until stiff. Squeeze the gelatine and dissolve. Stir the kirschwasser into the stiff cream. Spread half of the kirschwasser cream on the compote. Place 2nd base on top, spread remaining stiff cream on top and cover with the last base. Put the cake in a cool place for about 1/2 hour. Whip remaining cream and sugar until stiff. Spread 2/3 of the cream on the cake. Spray the remaining cream onto the cake with a piping bag with a perforated spout in about 12 egg-shaped circles. Sprinkle the grated chocolate on the edge of the cake and the pistachios in the middle. Mix the remaining cherries and cherry sauce and spread into the sprinkled eggs. Results in about 16 pieces

2. 2

   Cups: Schumann

3. 3

   Cake + teaspoon: R & B