Schwarzwälder Kirschtorte

Ingredients

• soft butter (for the springform)
• soft breadcrumbs (for the springform)
• 6 Eggs
• Pinch of salt
• 180 g sugar
• 2 tbsp vanilla sugar
• 60 g flour
• 60 g cornstarch
• 60 g cocoa powder
• 600 ml whipping cream
• 2 tbsp powdered sugar
• 2 packets whipped cream stabilizer
• 40 ml cherry brandy
• 800 g blackcurrants well drained (from the jar)
• 100 g chocolate shavings

Instructions

1. 1.

   Butter only the bottom of the springform and dust with breadcrumbs.

2. 2.

   Separate the eggs. Beat the egg whites with salt until stiff peaks form, then gradually fold in sugar and vanilla sugar. Fold in the yolks. Sift flour, cornstarch, and cocoa over the mixture and gently fold to combine. Pour batter into the pan, smooth the top, and bake in a preheated oven for about 30 minutes (test with a toothpick). Remove the finished base and let it cool in the pan. Then release from the pan and cut the cake horizontally into three layers.

3. 3.

   Whip the cream with powdered sugar and stabilizer until stiff peaks form. Drizzle cherry brandy over the bottom two layers. Spread a thin layer of whipped cream on each, then sprinkle cherries (reserve about 12 for garnish). Generously add more whipped cream, smooth the surface, stack the layers, and place on a cake plate. Cover with a lid and press lightly. Take a small amount of remaining whipped cream into a piping bag fitted with a star tip. Pipe around the cake with the rest. Sprinkle chocolate shavings and decorate with whipped cream swirls and the reserved cherries before serving.