Black Forest cake

Ingredients for 1 servings:

• 6 egg whites
• some water (about 1 eggshell full)
• 1 pinch of salt
• 180 g sugar
• 6 egg yolks
• 180 g flour
• 1 pinch of baking powder
• 1 tbsp cocoa powder
• 1 packet of vanilla sugar
• 1 jar morello cherries
• 3 tsp, heaped cornstarch (Mondamin)
• 2 tbsp cherry brandy
• 4 cups whipped cream
• 3 packs of cream stiffener
• 4 tsp sugar
• 1 bar of dark chocolate, grated, for decoration
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 15 minutes

super delicious and very easy to make

Prepare the sponge cake and cherry jelly the day before – they must be completely cooled. Pay attention to the order in which you add the ingredients! For the sponge cake, briefly beat the egg whites with a mixer. First add salt, then a little water while stirring, and beat on high speed until stiff peaks form. Gradually add the sugar and continue beating until the mixture is stiff and glossy. Make a small well in the egg whites. Briefly whisk the egg yolks in a separate bowl, then pour onto the egg whites (into the well). Lightly fold in with a hand whisk about twice. Now mix together the flour, vanilla sugar, cocoa powder, and baking powder. Sift portions onto the egg whites and fold in with a whisk. Then sift the next portion of the flour mixture onto the mixture and fold in. Repeat until the flour mixture is fully incorporated. Line a 26cm cake tin with baking paper, grease and marbling it. Pour in the batter. Bake in a preheated oven at 190°C (top/bottom heat) for approximately 20-35 minutes. Check after about 20 minutes with a wooden skewer: if no dough sticks to it, the base is ready. Remove from the pan and let cool. For the cherry jelly, drain the cherries, reserving the juice. Set aside 13 cherries for decoration. Mix the cornstarch with 1/2 cup of cold (!) cherry juice. Meanwhile, heat the remaining cherry juice. Stir in the mixed cornstarch and bring to a boil, stirring constantly. Remove from the heat. Then add the cherries and mix in the kirsch. The next day, whip the cream briefly. Mix the cream stiffener and sugar together and drizzle into the cream while stirring. Transfer some of it to a piping bag fitted with a cream nozzle and set aside for decoration. Grate the chocolate (using a knife). Carefully cut the cake base in half twice. Now layer the cake as follows: cream – sponge cake – cream – (optional) cherry jelly – sponge cake – cream – cherry jelly – sponge cake. Be careful not to spread the cream and cherry jelly right up to the edges, otherwise it will ooze out. Cover the entire outside of the cake (including the sides) with cream. Refrigerate for at least 3 hours before serving. Sprinkle with chocolate shavings and decorate with cream and cherries.