Black Forest cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 70 g almond(s), peeled, ground
• 100 g chocolate, ground
• 50 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 7 tbsp cherry brandy
• ½ liter of cream and some sugar
• 750 g sour cherries from the jar
• 1 tbsp chocolate shavings

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Grease the bottom of a springform pan with butter. Preheat the oven to 180°C. Cream the butter with the sugar and vanilla sugar until light and fluffy, then add the eggs, almonds and chocolate powder. Sift the flour with the cornstarch and baking powder and fold in. Pour the batter into the springform pan and bake on the second rack from the bottom for about 30 minutes. Let the cake base rest for 12 hours, then cut it in half horizontally. Drizzle the bottom layer with the kirsch. Whip the cream with a little sugar until stiff peaks form. Drain the cherries. Spread whipped cream about 2 cm thick on two layers and arrange the cherries on top. Cover the top layer only with cream and sprinkle with chocolate shavings. Pipe 16 cream rosettes onto the cake and decorate each one with a cherry.