Black Forest Cherry Cake

Ingredients

• 5 eggs
• 180 g sugar
• 160 g flour
• 1 tbsp Cornstarch
• 20 g cocoa powder (dark)
• 1 tsp Baking powder
• 460 g sour cherries (from jar)
• 40 g sugar
• 0.5 cinnamon stick
• 2 thick tsp cornstarch
• 0.75 l whipping cream
• 60 g sugar
• 60 ml cherry brandy
• 40 ml clear sugar
• chocolate shavings (or rolls)
• powdered sugar

Instructions

1. 1.

   Separate the eggs. Beat the egg whites with half of the sugar until stiff peaks form. Whisk the yolks with 5 tbsp water and remaining sugar, then add flour, cornstarch, cocoa powder, and baking powder; mix well. Fold in the meringue. Pour batter into a parchment-lined springform pan and bake at 180°C for about 30-35 minutes (do a toothpick test). Remove from oven and let cool.

2. 2.

   Drain sour cherries in a sieve, reserving the juice.

3. 3.

   Set aside 12 cherries for decoration.

4. 4.

   Boil 1/4 l of reserved juice with sugar and cinnamon stick. Remove stick and thicken liquid with whisked cornstarch. Bring to a vigorous boil several times.

5. 5.

   Add cherries and stir gently so they are not crushed. Boil again, then remove from heat and cool.

6. 6.

   Cut the cooled sponge cake in half horizontally twice.

7. 7.

   Beat cream with sugar until stiff peaks form. Spread thin layer of cream on first cake layer.

8. 8.

   Fill piping bag with cream (nozzle size 10) and pipe four rings onto cream-coated layer.

9. 9.

   Fill gaps with cooled sour cherries.

10. 10.

    Smooth top with more cream.

11. 11.

    Place second cake layer on top, press lightly, and evenly brush with cherry brandy and clear sugar mixture.

12. 12.

    Apply another cream layer, cover with third layer, repeat brushing. Coat entire cake with cream.

13. 13.

    Fill center of cake with chocolate shavings.

14. 14.

    Pipe rosettes around the edge.

15. 15.

    Garnish with cherries. Chill well before serving.