Black Forest Cherry Minis

Ingredients for 1 servings:

• 4 eggs, separated
• 80 g powdered sugar
• 1 packet of vanilla sugar
• 2 egg yolks
• 70 g flour
• 60 g cornstarch
• 30 g cocoa powder, unsweetened
• ½ tsp baking powder
• 500 ml whipped cream, well chilled
• 2 packs of cream stiffener
• 30 g powdered sugar
• 1 packet of vanilla sugar
• 3 tbsp cherry brandy
• 250 g cherry(s) (Amarena cherries)
• 100 g dark chocolate

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 55 minutes

For the sponge cake, separate the eggs. Beat four egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and vanilla sugar. Add the six egg yolks, one at a time, and fold in. Mix the flour, cornstarch, cocoa powder, and baking powder, sift them onto the foam mixture, and carefully and loosely fold in. Spread the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for 8-10 minutes. Turn the baked sponge cake out onto a dry, sugar-dusted tea towel. Immediately remove the baking paper and allow to cool. For the cream, mix the cream stiffener, powdered sugar, and vanilla sugar. Whip the well-chilled cream until stiff peaks form, gradually adding the cream stiffener and sugar mixture. Stir in the kirsch. Cover with cling film and refrigerate until ready to use. Drain the cherries well in a sieve, reserving the syrup. Set aside a few cherries for decoration if desired, and cut the remaining cherries into small pieces. Once the sponge has cooled, cut out slices from the cake using a glass or cup (approx. 8cm in diameter). Cut each slice horizontally once to create thinner slices. Drizzle one-third of the sponge slices with cherry syrup, spread a layer of cream evenly over them and smooth it down. Sprinkle half of the cherry pieces on top. Then cover with the second third of the sponge slices and repeat this process once more. Cover with the remaining sponge slices and press them down lightly. Spread the cream around the edges of the cakes. Grate the chocolate and press it onto the edges. Finally, pipe dollops of cream onto the cakes and top each with a cherry, if desired. Let it marinate in the refrigerator for a few hours before serving. Tips: Amarena cherries are easy to make yourself. You can find a great recipe for this in the database at: http://www.chefkoch.de/rezepte/494081144002367/Amarenakirschen.html If children are eating with you, omit the kirsch. Instead of Amarena cherries, use cherries from a jar. Leftover sponge cake can be saved and used, for example, as sponge cake crumbs for a dessert.