Black Forest Cake

Ingredients

• butter (for the pan)
• 6 eggs (separated)
• 175 g sugar
• 1 Tbsp vanilla sugar
• 75 g flour
• 50 g cornstarch
• 50 g cocoa powder
• 40 ml kirsch
• 2 glasses of blackcurrant jam (680 g contents)
• 1 Tbsp vanilla sugar
• 3 tsp cornstarch
• 500 ml whipping cream
• 1 tbsp powdered sugar
• 2 packets of stabilizer
• chocolate shavings

Instructions

1. 1.

   Butter only the bottom of the springform pan and dust with crumbs. Preheat the oven to 180°C fan.

2. 2.

   Beat the egg whites until stiff, then gradually fold in sugar and vanilla sugar. Fold in the yolks. Mix flour, cornstarch, and cocoa; sift over the egg mixture and gently fold in. Pour the batter into the pan, smooth the top, and bake for about 35 minutes (test with a skewer). Remove, let cool in the pan, then take out and chill overnight if possible.

3. 3.

   Cut the base twice horizontally and drizzle the lower two layers with kirsch.

4. 4.

   Drain the blackcurrants, catch the juice, and boil until reduced to 4 tbsp with vanilla sugar. Mix remaining juice with cornstarch and stir into the hot syrup while whisking. Boil again, remove from heat, fold in most of the currants (reserve some for decoration), and let cool.

5. 5.

   Beat the cream with powdered sugar and stabilizer until stiff. Fill a piping bag with cherries and pipe rings onto the two layers. Spoon about 2/3 of the whipped cream over them and smooth. Stack the two layers and press lightly. Place the third layer on top, spread half of the remaining cream. Cover the cake with the rest of the cream and decorate as desired with a piping bag and a zigzag nozzle.

6. 6.

   Sprinkle chocolate shavings over the cake and around the rim. Garnish with the remaining cherries before serving.