Black Forest cake

Ingredients for 1 servings:

• 125 g flour (wheat flour)
• 10 g cocoa powder
• 1 pinch of baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 100 g butter, cold
• 6 egg yolks
• 6 tbsp water, warm
• 200 g sugar
• 1 packet of vanilla sugar
• 3 drops flavoring (bitter almond baking oil)
• 1 pinch of ground cinnamon
• 6 egg whites
• 120 g flour (wheat flour)
• 100 g cornstarch
• 10 g cocoa powder
• 1 packet of baking powder
• 500 g sour cherries (2 jars)
• 40 g cornstarch
• 4 tbsp cherry brandy
• 1 liter of whipped cream
• 2 packets of vanilla sugar
• 3 packs of cream stiffener
• 1 bar of chocolate (Milka Noisette)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

the classic

For the dough: Quickly mix all ingredients, from wheat flour to cold butter, into a dough. If it’s sticky, chill it for a while. Then roll out the dough onto the greased base of a springform pan (approximately 28cm in diameter), prick it several times with a fork, and bake the pan in a preheated oven. Temperature: 200-225°C (400-425°F). Gas mark: 3-4. Baking time: approx. 15 minutes. For the sponge cake: Beat the egg yolks with warm water until frothy. Gradually add the sugar and vanilla sugar. Stir until creamy. Stir in the bitter almonds and cinnamon. Beat the egg whites until stiff peaks form. Pour the egg white mixture onto the egg yolk mixture. Sift the flour, cornstarch, cocoa powder, and baking powder mixture over the mixture and carefully fold it into the egg yolk mixture (do not stir). Pour the dough into a springform pan (approximately 28cm in diameter) lined with parchment paper. Bake immediately. Power: 175-200 (preheated) Gas: 3-4 (not preheated) Baking time: 25-30 min (use a toothpick to test the inside temperature), allow the base to cool completely. For the filling: Drain the cherries. Set aside 16 good-looking, whole cherries. Carefully pat dry with kitchen paper. Measure out 300ml of cherry juice (add water if necessary). Mix the cornstarch with 4 tablespoons of the juice, bring the remaining cherry juice to a boil, stir the cornstarch into the cherry juice taken from the heat, bring to a boil briefly, stir in the cherries, chill, and finish with the kirsch. Whip the cream with the vanilla sugar and cream stiffener until stiff (add 2 tablespoons of kirsch if desired). First spread 1/3 of the cooled cherry cream on the pastry base, then 1/3 of the cream on top. Cut the sponge cake in half (brush the layers with kirsch if desired). Place the bottom layer on the cream and press down firmly. Spread with the remaining cherry cream, then half of the remaining cream, then cover with the top layer. Spread the edges evenly, then spread the remaining cream on the top and decorate with dollops of cream. Place the reserved cherries on top. Grate or shave the chocolate and sprinkle it over the cake. It’s best to bake the cake a day in advance so it can set properly.