Black Forest cake with a twist

Ingredients for 1 servings:

• 4 egg yolks
• 80 g sugar
• 1 pinch of salt
• 2 tbsp water, hot
• 80 g flour
• ½ tsp baking powder
• 3 tbsp cocoa powder
• 4 egg whites, beaten to snow
• 350 g mixed berries (raspberries, strawberries, blueberries)
• 3 tbsp sugar
• 300 ml full cream
• 2 tbsp sugar
• 6 tbsp chocolate shavings

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

without cherries

Beat the egg yolks, sugar, salt, and water with a mixer until light and fluffy. Sift in the flour, baking powder, and cocoa powder, then carefully fold in the batter along with the beaten egg whites using a ladle. Pour the batter into the prepared pan and level the surface. Bake in the center of an oven preheated to 200°C for 20 minutes. Let cool in the pan. Slice the strawberries. Purée some of the raspberries. Sprinkle the blueberries with 3 tablespoons of sugar and microwave for about 1 minute, then let cool. Mix some of the cream with the blueberries and another part with the puréed raspberries. You may need more cream, depending on how much you want to add. Cut the sponge cake in half horizontally. Top one-third with strawberries, one-third with raspberries, and one-third with the blueberry cream. Spread the clear cream over the strawberries and the raspberry cream over the raspberries. Then place the sponge cake lid on top and spread the remaining cream over the cake. Sprinkle with chocolate shavings and garnish with raspberries. The cake tastes even better after a day in the fridge.