Black Forest cake according to a pastry chef's recipe

Ingredients for 1 servings:

• 7 m.-sized eggs
• 225 g sugar
• 150 g flour
• 50 g cornstarch
• 25 g cocoa
• 1 pinch of salt
• 1 tsp baking powder
• 60 g butter
• 1 jar morello cherries
• 130 g sugar
• 35 g cornstarch
• some cinnamon powder
• 1 pinch of lemon zest, e.g. from Dr. Oetker
• 7 sheets of gelatin
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 1 bottle of cherry brandy approx. 3 – 4 tablespoons, to taste
• 1 dark chocolate coating
• 1.4 liters of cream
• 14 cherry(s)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours

Super fluffy sponge cake! Easy to make! Even suitable for beginners!

You will need an extra-tall cake ring (8.5-9 cm) and a 26 cm baking pan. Bake the chocolate sponge base 1-2 days in advance. The eggs need to be at room temperature so they can be easily beaten and to achieve a large volume. To achieve a very light and airy sponge base, I beat the egg mixture for at least 25-30 minutes. Be sure to add the other ingredients through a sieve. Sponge base: Beat 7 eggs with a pinch of salt on high. After 5 minutes, add 225 g of sugar and continue beating for at least 20-25 minutes. In the meantime, melt 60 g of butter in a saucepan and let it cool briefly. Once the egg/sugar mixture is nice and thick and fluffy, slowly fold in 150 g of flour, 25 g of cocoa powder, 50 g of cornstarch, and just under 1 teaspoon of baking powder through a sieve, always from the outside in. At the very end, the melted butter is carefully folded in. Preheat the oven to 190 degrees top/bottom heat. Do not grease the baking tin under any circumstances. Line the base with baking paper. Pour in the dough and bake for approx. 35-45 minutes. Since every oven bakes differently, please do the skewer test and pierce all the way to the base. If no dough sticks to the toothpick, it is done. Let the cake base cool and then carefully loosen the edge from the tin with a knife. Turn the cake base out, carefully remove the baking paper, wrap it in cling film and store it in the fridge. This will make it easy to slice the next day. Before I start on the filling, I cut the appropriate layers: one 2 cm layer and two 1 cm layers. Please cut upside down and start from the bottom with the 2 cm layer, as this will later serve as the bottom layer of the cake. Then I prepare the chocolate shavings. Please make them yourself, as they are finer and make a good Black Forest cake. Take the block of chocolate coating in your hand, support it on a board, and use a large knife, using the blunt edge to very finely scrape it off. Then put the cream in the fridge. Filling and garnish: Whip 1 liter of cream until stiff peaks and finally add 70g of sugar. Put the cream in the fridge. Drain the cherries and collect the cherry juice in a saucepan. Bring the cherry juice to the boil with a good pinch of cinnamon and lemon zest and 60g of sugar. Stir 1 tbsp of kirsch into the boiling cherry juice. Put 35g of cornstarch in a small bowl and mix with a little of the boiled cherry juice. Return everything to the saucepan and bring to the boil briefly, stirring until the mixture has thickened. Fold in the cherries and let cool. Soak 7 leaves of Galante in cold water for 10 minutes, squeeze the excess liquid out with your hand and heat in a saucepan until the liquid has completely dissolved. Pour the liquid gelatine into a bowl and whisk quickly with 3-4 tablespoons of the whipped cream to prevent the gelatine from clumping. Then add a little more cream, mix again, and fold everything into the cream. Place the cake ring directly on the cake plate. Place the first cake layer (2 cm) in the cake ring. Spread the cherries on top, leaving 1 cm free at the edge. Then, using a spatula, add three heaps of cream to the cherries and spread it into the remaining edge. Spread the cream, not too thickly, all over the cherries. Place the second layer (1 cm) on top and drizzle with cherry brandy. Here, I lightly hold the opening with my finger and spread the cherry brandy over the base. Then fill the cream almost to the edge of the cake ring and place the third layer on top, also drizzle with cherry brandy. Remove the cake ring and use a spatula to spread the cream evenly over the sides and top of the cake. Refrigerate the cake for 2 hours. Whip another 400 ml of cream with a sachet of vanilla sugar and a sachet of cream stiffener. If you like, you can also mix the cream with gelatin again. Divide the cake into 14 slices. Now distribute the chocolate shavings over the top of the cake and along the sides. For the sides, I use a spatula and pull the chocolate shavings up from the bottom to the top. Thin shavings adhere better. Finally, garnish the cake with whipped cream and cherries.