Chocolate cream cherry cake

Ingredients for 1 servings:

• 6 eggs, separated
• 175 g sugar
• 2 bags of vanilla sugar
• 1 pinch of salt
• 75 g spelt flour type 630
• 60 g potato flour
• 50 g cocoa powder
• 1 tsp baking powder
• Fat and breadcrumbs for the form
• 300 ml cream
• 100 ml milk
• 200 g dark chocolate coating
• 350 g sour cherries from the jar, drained
• 250 g cherry jam
• 1 cup of chocolate icing
• ½ bag of cake glaze, red
• 100 ml cherry juice
• 2 tbsp chocolate shavings
• some mint leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 35 minutes; Total time approx. 11 hours 20 minutes

for my sweetheart’s birthday

For the pastry, beat the egg whites in a large bowl with a pinch of salt until very stiff peaks form. Gradually add the sugar and vanilla sugar and continue beating until a shiny, stringy mixture forms. Whisk the egg yolks into the beaten egg whites. Sift the flour, potato flour, and cocoa powder onto the cream and carefully fold in using a whisk. Preheat the oven to 180°C (fan). Grease and crumble two 20cm springform pans. Pour 1/3 of the batter into one pan and the other 2/3 into the second, smoothing the surface. Bake the small pan for 25 minutes and the large pan for 35 minutes. Do the skewer test. Allow both pans to cool completely. Then cut the thin pan in half horizontally once and the thick pan in half twice. For the filling, bring the cream and milk to a boil and dissolve the chopped chocolate coating in it. Remove from the heat and stir with a hand blender for about two minutes. Then chill for at least four hours. After the cooling time, beat the cream with a hand mixer until stiff. This takes about 3-5 minutes. Drain the sour cherries and collect the juice. Set aside about 10-12 of the drained cherries for decoration. Place layer 1 on a cake plate and spread with 125g cherry jam. Place layer 2 on top and soak it with cherry juice. Spread half of the chocolate cream mixture on layer 2. Press half of the remaining sour cherries into the cream. Place layer 3 on top. Spread this again with cherry jam and cover with layer 4. Soak layer 4 with cherry juice and spread the rest of the chocolate cream mixture on top. Press the remaining cherries into the cream and cover with layer 5. Melt the chocolate glaze according to the package instructions and cover layer 5 with it. Place the reserved cherries in the center of the cake. Make a glaze from 100 ml of cherry juice and 0.5 sachets of cake glaze. Once the chocolate has set, spread it over the cherries. Allow the chocolate and cake glaze to run over the edge of the cake. Decorate the cake with chocolate shavings and mint leaves. Refrigerate until ready to serve.