Black Forest cake

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, lukewarm
• 300 g sugar, finest
• 300 g flour, sifted
• 1 ½ tsp baking powder
• 1,500 ml cream
• 1 pack of chocolate shavings
• 18 cherries (sour cherries)
• 10 cl cherry brandy
• 1 jar morello cherries
• 1 pack of cake glaze, red
• powdered sugar
• 3 tsp Nutella
• 7 packs of cream stiffener

Instructions

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

Whisk the eggs with lukewarm water until frothy. Gradually add the caster sugar (very important: do not use regular sugar!), whisking until dissolved, then stir in the Nutella (to taste; I always use 3 generous teaspoons), then carefully fold in the sifted flour and baking powder. Be sure to stir in the Nutella before the flour, otherwise the batter will be slippery. Pour the batter into a greased springform pan with a flat bottom and bake at 175°C for approx. 35-40 minutes, let it cool, and then cut it in half crosswise. Bring 250 ml of cherry juice to a boil with the cake glaze and a little sugar, add the morello cherries, and let it cool briefly. Drizzle the first layer with a shot glass (approx. 2 cl) of cherry brandy, place a cake ring around it, fill it with the cherries, let it set, and then remove the cake ring. Whip the cream with cream stabilizer and powdered sugar until stiff, to taste. Spread 1/3 of the cream over the cherries. Place the next layer on top, drizzle with another 2 cl of kirsch, and spread another 1/3 of the cream on top. Drizzle the remaining 2 cl of kirsch onto the underside of the lid, press the lid down, and spread the cake with the remaining cream, reserving a little for the dots. Use a horn to arrange the chocolate shavings around the edge of the cake. Divide the cake (I do this with a stencil). Pipe dots in the center, then the outer dots. Place the amaretto cherries on the outer dots, distribute the chocolate shavings in the center, and sprinkle a little over the entire cake, but only in small portions. This cake is eaten faster than it’s made!