Schwarzwälder Kirschkuchen

Ingredients

• 75 g flour
• 4 eggs
• 75 g sugar
• 25 g cornstarch
• 25 g cocoa powder
• 1 glass blackcurrant jam (680 g contents)
• 3 tsp cornstarch
• 1 packet vanilla sugar
• 350 g whipped cream
• 1 tbsp powdered sugar
• 40 ml cherry brandy
• butter (for the pan)
• 80 g grated chocolate (for sprinkling)

Instructions

1. 1.

   Butter only the bottom of the springform. Separate the eggs.

2. 2.

   Beat the egg whites until stiff, then gradually fold in the sugar, followed by the yolks and 2 tsp water.

3. 3.

   Sift together flour, cornstarch, and cocoa; sprinkle over the egg mixture and gently fold in.

4. 4.

   Pour the batter into the pan, smooth the surface, and bake at 180°C for about 30 minutes. Test with a toothpick, remove from oven, let cool in the pan, then release and chill overnight.

5. 5.

   Cut the base crosswise once.

6. 6.

   Drain the blackcurrant jam, reserve the juice; whisk it with cornstarch until smooth, add vanilla sugar, bring to a boil until thickened, remove from heat, stir in the jam, set aside some for decoration, and allow to cool.

7. 7.

   Beat the whipped cream with powdered sugar until stiff. Spread cherry filling on the bottom layer, top with a bit of cream, place the second layer, cover the cake with cream, and decorate with cherries and grated chocolate.