Black Forest cake

Ingredients for 1 servings:

• 6 eggs
• 250 g sugar
• 200 g flour
• 1 tbsp cocoa powder
• 1 jar sour cherries
• 600 g whipped cream
• 1 pack of cream stiffener
• ½ tsp vanilla pod(s), scraped seeds
• 1 tbsp cornstarch
• Sugar
• 1 bar of dark chocolate, 100 g

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Beat the eggs and sugar for at least 10 minutes until thick and creamy, then sift in the flour and cocoa powder and fold in. Pour into a springform pan and bake in a preheated oven at 200°C (top/bottom heat) for 20-30 minutes. Bring the sour cherries, including their juice (reserve a little to flavor the cream), to the boil with 1 tbsp of cold, dissolved cornstarch, add a little sugar, and allow to cool. Whip the cream with the cream stiffener, add the vanilla and the reserved cherry juice; do not sweeten. Cut the sponge cake in half. Stand the first layer upside down using a cake ring or the cleaned edge of the springform pan and spread the cherry filling on top. Place the second layer on top and spread with cream. Place the lid on top and then spread the whole cake with cream. Grate the chocolate freshly and press it onto the edge. Decorate the cake, if you like, with cherries and rosettes like the classic Black Forest Gateau or, for example. For example, as a themed cake with marzipan. Note: If you want to decorate with marzipan, do so only on the day of consumption, as cream softens the marzipan.