Black Forest Cake

Ingredients

For the sponge cake

6 eggs separated
250 g of sugar
6 tablespoons water, hot
200 g of flour
75 g cornstarch
50 g of cocoa powder
2 teaspoons of baking soda

For the filling and garnish

1 glass of sour cherries
25 g of cornstarch
800 g of cream
1 pck of cream stabilizer
1 tablespoon of sugar
 Kirschwasser for soaking
 Chocolate grated to decorate

Preparation

Stir egg yolk with water and sugar until a very creamy mass has formed and the sugar crystals are no longer visible.

Mix flour, starch, baking powder and cocoa and sieve on the egg yolk cream. Beat the egg whites until stiff and fold everything carefully. Immediately fill in a greased, floured springform pan and bake at 200 ° C for 30 - 35 min. Lower the temperature during baking so that the biscuit does not sink in, so that the temperature at the end of the baking time is only approx. 150 ° C. Let cool down.

Drain the sour cherries over a bowl so that the juice is caught. Stir the starch with some of the cold cherry juice. Bring the remaining cherry juice to a boil and stir in the cornflour. Bring to a boil while stirring, then immediately remove from heat. Burns fast! The 16 most beautiful cherries put aside. Remove the rest from the cherry juice.

Cut the cake bottom twice; drizzle the bottom with a little kirsch, cover with the kirschasse. Let cool down.

Beat the cream with the cream and sugar until stiff, spread thinly on the cooled cherry paste, put on the next cake base and press lightly. Drizzle with kirsch again.

Brush the floor with about ½ of the cream, press on the next floor. Pour about 3 tablespoons of the remaining cream into a piping bag. Cover the cake with the remaining cream all around, spray 16 tuffs with the piping bag and top with the cherries set aside. Sprinkle the surface and rim with grated chocolate.