Cherry cake Black Forest style

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 3 tablespoons of water until stiff. Add sugar and stir in. Then gradually fold in the egg yolks. Mix flour, cornstarch, baking powder and cocoa and sieve onto the egg mixture.

2. 2

   Loosely fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 25 minutes.

3. 3

   Let it cool down on a cake rack. Soak gelatine in cold water. Cut the sponge cake once and sprinkle the bases with 3-4 tablespoons of kirsch. Squeeze the gelatine, dissolve it and mix with the remaining kirsch.

4. 4

   Whip 250 g cream and 1 tablespoon sugar until stiff, stir in gelatine. Spread the cream on a sponge cake base and cover with the second base. Put in a cool place for 1 hour. Cut small rolls from the chocolate with a peeler.

5. 5

   Wash the cherries, drain well and stone them, except for 2 cherries. Boil up the cherry nectar, remaining sugar, cinnamon stick and lemon peel. Steam cherries for about 5 minutes, pour onto a sieve, drain well and collect the juice.

6. 6

   Remove lemon peel and cinnamon and measure out just under 1/4 litre of juice. Bring to the boil in a pot, stir cornflour in a little cold water until smooth and stir into the boiling juice. Bring to the boil again briefly and pour over the cherries.

7. 7

   Whip the remaining cream and vanilla sugar until stiff. Spread the edge of the cake with it and sprinkle with chocolate shavings. Put the cherries on the cake and refrigerate for about 1 hour. Before serving, turn the remaining cherries in lemon juice and dip in sugar.

8. 8

   Decorate the cake with sugar cherries and mint leaves. Makes about 12 pieces.