Kirsch-Sahnetorte

Ingredients

• 4 eggs
• 120 g sugar
• 120 g flour
• 60 g starch
• 1 tsp Baking powder
• 500 g whipping cream
• 1 packet vanilla sugar
• 250 g sour cherry jam
• 300 g black currants (canned)
• 100 g cherries
• 80 g chocolate shavings

Instructions

1. 1.

   Separate the egg whites from the yolks. Beat the yolks with 2 tbsp warm water and half of the sugar until frothy.

2. 2.

   Beat the egg whites with the remaining sugar very stiff, then fold into the yolk mixture.

3. 3.

   Sift flour, starch, and baking powder together; gently fold into the batter.

4. 4.

   Grease the bottom of a springform pan, pour in the dough, smooth the surface, and bake at 200°C for 25 minutes.

5. 5.

   Remove from oven and let cool for at least 3 hours. Slice once and spread half of the jam on the lower base.

6. 6.

   Beat the cream with vanilla sugar until stiff; fold in one third under the remaining cream, then gently lift the drained black currants into it.

7. 7.

   Spread cherry cream over the base, cover with the second layer, press lightly.

8. 8.

   Spread the remaining jam on the top, coat the cake with the rest of the cream, and press chocolate shavings around the edge.

9. 9.

   Refrigerate until serving. Wash cherries, do not pit them, dry, and scatter on top before serving.