Black Forest Cherry Cake

Ingredients

• 6 eggs (separated)
• 175 g cane sugar
• 1 Tbsp vanilla sugar
• 75 g spelt flour
• 50 g cornstarch
• 50 g cocoa powder
• 40 ml cherry brandy
• 1 jar dark cherries (720 g contents)
• 1 Tbsp vanilla sugar
• 3 tsp cornstarch
• 500 ml whipping cream
• 1 tbsp powdered sugar (from cane sugar)
• 2 packets stabilizer
• 100 g chocolate shavings
• 8 garnish cherries

Instructions

1. 1.

   Preheat oven to 180 °C (fan‑forced 160 °C; gas: level 2–3). If needed, butter the bottom of a springform pan and dust with crumbs.

2. 2.

   Beat egg whites with a hand mixer until stiff. Gradually fold in cane sugar and vanilla sugar, then add yolks. Sift together spelt flour, cornstarch, and cocoa, sprinkle over the mixture and gently fold in. Pour batter into pan, smooth top, and bake for about 35 minutes (check with a skewer).

3. 3.

   Remove from oven and let cool in pan. Release cake from pan and allow to chill overnight if possible. Cut the base horizontally twice and drizzle the lower two layers with cherry brandy.

4. 4.

   Drain dark cherries, reserve juice, and reduce to 4 tbsp of juice with vanilla sugar. Mix remaining juice with cornstarch and stir into the hot reduction while whisking. Bring to a boil, remove from heat, fold in most cherries (reserve a few for decoration) and cool. Whip cream with powdered sugar and stabilizer until stiff. Pipe cherry filling in rings onto the lower layer and spread about a quarter of the whipped cream over it.

5. 5.

   Place the second layer on top and spread half of the remaining whipped cream. Add the third layer, then cover the entire cake with the rest of the whipped cream and decorate as desired using a piping bag and a zig‑zag tip.

6. 6.

   Sprinkle chocolate shavings around the cake and along the edge. Garnish with leftover cherries, garnish cherries, and chocolate shards. Serve the Black Forest Cherry Cake chilled on a stand.