Black Forest Cake

Ingredients

Directions

1. 1

   For the sponge cake, line the bottom of a springform pan (20 cm Ø) with baking paper. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).

2. 2

   Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 80 g sugar and vanilla sugar. Fold in egg yolk. Sift the flour, starch, cocoa and baking powder onto the egg mixture and carefully fold in with a whisk.

3. 3

   Smooth the sponge mixture into the mould. Bake in a hot oven for 20-25 minutes.

4. 4

   Take the sponge out of the oven. Remove immediately from the edge of the springform pan. Let it cool down a bit, then take it out of the mould and carefully remove the baking paper. Let it cool down.

5. 5

   For the filling, drain the cherries and collect the juice. Take off 5 tablespoons of juice. Stir with 2 tablespoons of sugar and the pudding powder until smooth. Boil up the rest of the cherry juice. Stir the pudding powder into the juice, bring to the boil again and simmer for 1 minute while stirring.

6. 6

   Take it off the stove. Stir in the cherries, let it cool down.

7. 7

   Whip the cream until stiff and allow the vanilla sugar to trickle in. Cut the sponge twice horizontally and soak each base with 3 tbsp. kirschwasser. Open lower base.

8. 8

   place a cake plate and place a cake ring around it. Spread half the cherries on top. Spread the cherry compote finger-thick with cream. Place the middle cake layer on top. Spread the rest of the compote on top.

9. 9

   Spread with cream as thick as a finger again. Finish with the third base. Chill for about 3 hours.

10. 10

    Chop or grind the pistachios very finely. Loosen the cake ring. Spread the cake loosely with the remaining cream all around. Sprinkle with the pistachios. Just before serving, carefully remove the fir trees from the baking paper and place them on the cream edge of the cake.