Black Forest cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 100 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 100 g flour
• 50 g cornstarch
• 50 g almond(s), ground
• 1 tsp baking powder
• 3 sheets of white gelatin
• 1 jar sour cherries
• 1 stalk(s) cinnamon
• 2 carnations
• 800 g cream
• 1 packet of vanilla sugar
• 4 tbsp cherry brandy
• Chocolate shavings
• Fat, for the shape

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

Family recipe Black Forest cake

For the batter, break the chocolate into small pieces, melt in a bowl over a warm water bath, then let cool slightly. Cream the butter with the sugar and vanilla sugar until light and fluffy. Separate the eggs, add the egg yolks and beat the mixture until light yellow and fluffy. Stir in the cooled melted chocolate, beat the egg whites until stiff peaks and fold in. Mix the flour with the cornstarch, baking powder and almonds, sift into the egg mixture and stir in. Grease a 26cm or 28cm springform pan, pour in the batter and bake at 180°C for about 25 minutes. Once cooled, divide the sponge cake crosswise into three pieces using a cake divider. Soak the gelatine in cold water, then strain the sour cherries through a sieve, reserving the juice. Set aside 12 cherries for decoration (or decorative cherries). Bring the cherry juice to a boil with the cinnamon stick and cloves, remove from the heat, then remove the cinnamon stick and cloves. Squeeze out the gelatine and dissolve it in the hot liquid. Whip the cream with the vanilla sugar until stiff peaks form, drizzle one cake layer with kirsch, spread with the cherry jelly, and top with half of the cherries. Spread some of the cream over the top and smooth it down. Place the second cake layer on top and repeat, finishing with the third layer. Fill a piping bag with a small star nozzle with some cream. Spread the remaining cream all around the cake and on top. Use the piping bag to pipe 12 rosettes all around the cake, top each with a cherry. Finally, sprinkle the cake with chocolate shavings in the center and around the outside edges. The cake should rest for a few hours and then chill.