Black Forest Cherry Waffle Cake

Ingredients

• 60 g Butter
• 50 g sugar
• 1 pinch salt
• 3 eggs
• 100 ml milk
• 1 tsp Baking powder
• 2 tbsp cocoa powder
• 120 g flour
• 10 ml kirsch
• 1 jar sour cherries (about 350 g drained weight)
• 2 tbsp vanilla sugar
• 2 tsp cornstarch
• 400 ml whipping cream
• 1 packet gelatin
• 50 g chocolate shavings
• 40 g toasted almond flakes

Instructions

1. 1.

   Cream the butter with the sugar and salt. Gradually add the eggs, then alternately fold in the milk and the flour mixed with baking powder and cocoa.

2. 2.

   Brush a hot waffle iron with a little butter. Pour about one‑third of the batter into it and bake. Repeat to make three waffles. Remove, brush each with a bit of kirsch, and let cool.

3. 3.

   Drain the cherries well and catch the juice. Boil the juice with vanilla sugar. Whisk the cornstarch with 2 tbsp water until smooth and use it to thicken the juice. Add the cherries, remove from heat, and let cool.

4. 4.

   Place one waffle on a cake plate.

5. 5.

   Beat the cream with gelatin until stiff peaks form. Fold in half of the chocolate shavings.

6. 6.

   Set aside about ten cherries for garnish; put the rest on the first waffle. Top with a second waffle and spread the whipped cream with chocolate shavings over it. Finish with the third waffle. Fill a piping bag with a star tip and pipe the remaining whipped cream around the cake. Garnish with cherries and sprinkle almond flakes before serving.