Black Forest cake

Ingredients for 1 servings:

• 8 eggs
• 8 tbsp sugar
• 6 tbsp flour
• 2 tbsp cocoa powder, defatted
• 5 cups whipped cream
• 2 packs of cream stiffener (exact amount according to instructions on the package)
• 100 g almond(s), sliced
• 100 ml cherry juice, sweetened with 1 – 2 tbsp sugar
• 2 tbsp cherry brandy, (optional3) or omit for children.
• Possibly oat flakes as an alternative to the almonds.

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the eggs and sugar until frothy (a thick cream should form). Mix the flour with the skimmed cocoa powder, gradually sift it into the egg and sugar mixture, and fold it in lightly (do not stir). Pour into a greased and floured springform pan (use it sparingly, otherwise the sponge will not rise properly). A little trick: pour it in slowly from the center to reveal any leftover flour that hasn’t been fully folded in. Bake in a preheated oven for 30-40 minutes (at 180°C top and bottom heat). Do the toothpick test; let it cool. In the meantime, drain the morello cherries well, reserving any juices. Whip the cream with the cream stiffener and about 2-3 tablespoons of sugar until stiff (the sweetness is a matter of taste). Lightly toast the sliced ​​almonds in a dry pan until they have a nice light brown color (careful: don’t overcook them, as they burn quickly!). Let cool. Cut the cake into three pieces and set the two top pieces aside. Season the cherry juice with the kirsch and a little sugar and drizzle it onto the bottom layer (about 2-3 tablespoons). Add about a third of the whipped cream and some more cherries on top. Place the middle cake layer on top, press down lightly, drizzle with more kirsch, add the cream and the more cherries, and press down lightly again. Then place the last cake layer on top. Set aside a small amount of cream for decoration, along with about 17 beautiful cherries. Spread the remaining cream all over the cake. For the edge, gently tap the roasted almonds with your hand and carefully remove any excess. Finally, the cake is “divided” into 16 slices and piped with a nozzle to create beautiful dots of cream. Top with the cherries, and you’re done! A quick tip: if you don’t have almonds on hand, you can also use melt-in-the-mouth oatmeal (the fine kind). Melt a little butter in a pan, add the oats, and sprinkle with a little sugar. When the oats begin to caramelize, i.e., when they turn slightly brown, remove them and let them cool. This tastes great and looks just as decorative as a cake border.