Black Forest cherry cake (Isabelle)

Ingredients

Directions

1. 1

   Carefully separate the eggs. Add water to the egg yolk and beat until frothy. While beating, gradually add two thirds of the sugar and the vanillin sugar. Beat until the mixture has become white-creamy.

2. 2

   Beat the egg white in a bowl until stiff and fold in the remaining sugar. Slide the beaten egg white onto the egg yolk mixture. Mix flour with starch, cocoa and baking powder and sieve onto the beaten egg white.

3. 3

   Carefully fold everything in with an egg whisk.

4. 4

   Line the bottom of a springform pan with baking paper, put the dough into the pan, smooth it down and bake in a preheated oven at 180 degrees for 30 to 35 minutes. Take out the sponge cake and turn it onto a rack.

5. 5

   Brush the baking paper with water and remove.

6. 6

   Let the base cool down and cut it twice lengthwise to make 3 slabs of equal thickness. The bottoms are best cut with a twine. Place the thread completely around the base at the right height and pull the thread tightly through the cake.

7. 7

   Sprinkle each base with 4 tablespoons of cherry brandy.

8. 8

   Whip cream with vanilla sugar, 2 tablespoons of sugar and cream stiffener until stiff. Spread a third of the cream on the lowest base. Drain the sour cherries, pour the juice into a small pot.

9. 9

   Bring to the boil with a tablespoon of sugar and thicken with starch mixed in cold water. Stir in about 2 thirds of the cherries and let it cool down.

10. 10

    Spread half of the cherry mixture on the cream of the bottom cake layer and place the second layer on top. Cover the second cake layer with cream and thickened cherries and place the third layer on top.

11. 11

    Spread the rim and the lid with cream and put part of the cream in a piping bag with a star-shaped spout. Spray small cream patches along the edge and crown each with a cherry.

12. 12

    Sprinkle the centre of the cake with the bark chocolate.