Recipe for a Black Forest cherry cake

Ingredients

Ingredients for the cake

• 3 eggs
• 125 g sugar
• 3 tbsp water (hot)
• 100 g flour
• 38 g cornstarch (e.g. Maizena)
• 25 g baking cocoa
• 1 tsp baking powder

Ingredients for the filling and decoration

• 1 large jar of sour cherries
• 500 g whipping cream
• 1 packet vanilla sugar
• 13 g cornstarch (e.g. Maizena)
• 2 packets whipped cream stabilizer (1 packet is for 250 g whipping cream)
• 0.5 tbsp sugar
• 1 packet chocolate shavings

Preparation

1. Preheat the oven to 200° top and bottom heat.

2. For the cake, grease the springform pan with a little butter, dust with flour, and set aside.

3. Separate the eggs and beat the egg whites until stiff peaks form.

4. Beat the yolks with water and sugar until the sugar has dissolved and the mixture is nice and creamy.

5. Mix flour, starch, baking powder and cocoa and sift into the yolk-sugar mixture.

6. Now fold in the beaten egg whites and mix everything well.

7. Immediately pour the batter into the springform pan and bake at 200° C top and bottom heat for 30 to 35 minutes.

8. To prevent the sponge from sinking, repeatedly lower the baking temperature a little so that it ends up at only 150° C.

9. Let the cake cool completely.

10. Remove the sour cherries from the jar, set aside the 8 prettiest ones, and reserve some of the juice.

11. Dissolve the starch in about 2 tbsp cherry juice, bring 6 tbsp cherry juice to a boil and mix with the dissolved cornstarch.

12. Bring everything briefly to a boil and immediately remove from the heat, as it burns very easily.

13. Stir some cherries into the cherry pudding.

14. Let cool well.

15. Slice the cake layer horizontally once or twice, depending on its height.

16. Whip the cream with vanilla sugar and Sahnesteif until stiff.

17. We filled part of it into a piping bag; this makes it very easy to apply the whipped cream onto the pudding without smearing too much.

18. Place a cake layer on a board and drizzle with a little Kirschwasser, then spread the cherry pudding with cherries on it and cover with a thin layer of whipped cream.

19. Now place the next cake layer on top and moisten again with a little Kirschwasser, add the cherry pudding and then the whipped cream.

20. Now place the final cake layer on top and cover the entire cake with whipped cream.

21. Pipe the cream tufts with the piping bag and decorate them with the pretty cherries.

22. Apply the chocolate sprinkles to the edge and to the center of the top cake layer.