Black Forest cake

Ingredients for 1 servings:

• 125 g flour
• 10 g cocoa powder, unsweetened
• 1 pinch of baking powder
• 50 g sugar
• 1 egg(s)
• 50 g butter or margarine
• Fat for the mold
• 3 eggs
• 100 g sugar
• 80 g flour
• 1 tsp baking powder
• 25 g cornstarch
• 10 g cocoa powder, unsweetened
• 1 pinch of cinnamon powder
• 1 jar sour cherries
• 30 g cornstarch
• 25 g sugar
• 3 tbsp cherry brandy
• 1 pack of gelatin powder
• 5 tbsp water, cold
• 800 ml whipped cream
• 40 g powdered sugar
• possibly chocolate shavings for decoration
• possibly water

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours

like my mom made them – with shortcrust pastry

Grease the bottom of the springform pan and line it with baking paper. Preheat the oven to approximately 180°C (top/bottom heat, fan: approximately 160°C). For the shortcrust pastry, mix the flour, cocoa powder, and baking powder in a mixing bowl. Add the remaining ingredients and mix everything with a mixer (dough hook) first briefly on the lowest speed, then on the highest speed, until a dough forms, then form into a ball. Roll out the dough on the bottom of the springform pan, prick several times with a fork, and wrap the springform pan around it. Bake in the preheated oven for approximately 15 minutes. Remove from the pan and let cool. For the sponge cake, beat the eggs in a mixing bowl with a mixer (beaters) on the highest speed for 1 minute until frothy. Mix the sugar with the vanilla sugar, sprinkle in for 1 minute while stirring, and beat the mixture for another 2 minutes. Mix the flour with the baking powder, cornstarch, cocoa powder, and cinnamon, and mix briefly on the lowest speed. Spread the batter evenly in the springform pan. Place the pan on a rack in the oven. Bake the sponge cake for about 15 minutes. Cut the base horizontally once. For the filling, drain the sour cherries well in a sieve, reserving the liquid and measuring out 250 ml, adding water if necessary. Or wash and pit fresh sour cherries, mix with sugar, and let stand for a few minutes to extract the juice. Bring the fresh cherries to a boil in a saucepan, drain in a sieve, reserving the juice and letting it cool. Measure out 250 ml of this, adding water if necessary. Set aside 12 cherries on kitchen paper for decoration. Mix the cornstarch with the sugar and 4 tablespoons of the liquid. Bring the remaining liquid to a boil, stir the mixed cornstarch into the liquid removed from the heat, bring to a boil briefly, stir in the cherries, and chill. Season to taste with kirsch. Mix the gelatine with water in a small saucepan, let stand for 5 minutes to swell, then heat while stirring until dissolved. Whip the cream until almost stiff. First mix about 2 tablespoons of the cream with the dissolved gelatine, then immediately stir the gelatine into the cream and whip the cream until stiff. Mix the powdered sugar with the vanilla sugar and stir in. Place the shortcrust pastry base on a cake plate and spread the cherry mixture on top, leaving a 1 cm border free. Spread 1/3 of the cream on top. Place the bottom sponge layer on top, press down lightly, and spread with half of the remaining cream. Place the top layer on top and press down lightly. Fill 3 tablespoons of the cream into a piping bag fitted with a star nozzle and set aside. Cover the top and edges of the cake with the remaining cream, decorate with the cream from the piping bag, and garnish with chocolate and cherries. Refrigerate the cake for at least 2 hours. If you like, you can decorate the cake with grated chocolate afterwards.