Black Forest cake

Ingredients for 1 servings:

• 180 g sugar
• 5 egg yolks
• 5 tbsp water, lukewarm
• 1 packet of vanilla sugar
• 5 egg whites
• 1 pinch of salt
• 140 g flour
• 80 g cornstarch
• 50 g cocoa powder
• 2 tsp baking powder
• 60 g butter, melted
• 500 ml cherry juice
• 1 stalk(s) cinnamon
• 2 carnations
• 1 tbsp cornstarch, mixed with a little juice
• 500 g sour cherries
• 60 g sugar and
• some water and
• 6 cl cherry brandy, for drizzling
• 600 g cream
• 60 g sugar
• 16 cherries, candied
• 50 g chocolate shavings

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix 120g sugar, egg yolks, water, and vanilla sugar. Beat egg whites with salt until stiff, gradually adding the remaining sugar. Mix the flour, cornstarch, cocoa, and baking powder and fold into the egg yolk mixture along with the beaten egg whites. Then fold in the butter. Line the bottom of the pan with baking paper and lightly grease the paper. Pour in the batter. Bake in a preheated oven on the second rack from the bottom at 190°C for about 30 minutes. Allow to cool and loosen the edges with a knife. Turn the sponge cake out onto a wire rack. Cover with foil and leave to stand overnight. Then bring the juice, cinnamon, and cloves to a boil. Fish out the spices, add the cornstarch, and let it bubble. Add the cherries, bring to a boil, and let cool. Cut the sponge cake into three equal pieces, bring the sugar and water to a boil. Add the kirsch and drizzle with it over the bottom layer. Whip the cream and sugar until stiff. Pipe 3 circles onto the bottom layer. Fill the gaps with fruit compote. Place the middle layer on top, soak with a little kirsch mixture, pipe circles of cream, and top with more cherry compote. Place the lid on top, soak again, and spread a thick layer of cream on the top and edges. Using the piping nozzle, pipe rosettes along the edge of the cake and top with the candied cherries. Cover the inside of the cake with generous amounts of chocolate shavings. Keep the cake refrigerated.