Black Forest cake

Ingredients for 1 servings:

• 3 eggs, class M
• 3 egg yolks
• 180 g sugar
• 180 g cornstarch (Mondamin)
• 60 g flour, ( 405 )
• ½ pack of baking powder
• 180 g butter
• 300 g flour, for shortcrust pastry
• 200 g butter, for shortcrust pastry
• 100 g sugar, for shortcrust pastry
• 200 g hazelnuts, roughly chopped and roasted
• 100 g sugar, for potions
• 100 g cherry brandy, 40% for drinking
• 150 g water, for drinking
• 250 g milk
• ½ pack of pudding powder (vanilla)
• 250 g butter
• 50 g powdered sugar
• sweetener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cake base: Beat sugar, eggs and egg yolks until frothy. The mixture should be stiff! Sift Mondamin with flour and baking powder and fold into the mixture using a wooden spoon. Carefully add the boiling butter. Pour into a paper-lined springform pan. Bake at 160°C for about 45 minutes. Shortcrust pastry: Make a shortcrust pastry with flour, butter, and sugar. Roll out two thin layers and bake until golden brown. Buttercream: Make a pudding from milk and pudding powder according to the package instructions. Let cool, then stir into buttercream with the butter and sweeten to taste. Soak: Boil water and sugar. Once cooled, add kirsch (at least 40%). Assemble the cake: Cover one shortcrust pastry layer with buttercream, not too heavily. Soak the cake layer evenly with 1/2 of the soak and place the soaked side on the shortcrust pastry layer. Spread the remaining soak evenly on the other side (really all of the liquid). Cover the top layer with buttercream. and second, place the shortcrust pastry base on top and press down. Spread the cake again sparingly with buttercream. Press the roasted nuts to the edge with a knife and sprinkle the cake with powdered sugar. The Swiss Men’s Cake should rest for a day.