Black Forest cake for children

Ingredients for 1 servings:

• 5 eggs
• 170 g sugar
• 35 g flour
• 50 g cocoa powder
• 1 tsp baking powder
• 85 g cornstarch
• 85 g oil or soft butter
• 1 jar sour cherries (filling weight 650 g)
• 2 packs of cake glaze
• e.g. cherry juice
• 750 ml whipped cream
• some chocolate (dark chocolate) for decoration

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 15 minutes

without alcohol, recipe from my mother, with small adjustments from me

Preheat oven to 180°C. Beat eggs and sugar until lukewarm until fluffy. Mix flour, cocoa, baking powder, and cornstarch and gradually add to the batter while stirring. Stir in oil or butter. Line the bottom of a 26 cm springform pan with aluminum foil; do not grease the sides. Pour batter into the springform pan and bake for about 30 minutes; the sponge should be well-baked. Let cool briefly, then turn upside down onto a plate and remove the springform pan. Let cool thoroughly; do not remove the aluminum foil; ideally, leave in the refrigerator overnight. Remove the aluminum foil from the cake and cut it into 3 equal layers. Drain the sour cherries, reserving the juice and setting aside 12 attractive cherries for decoration. Make up to 500 ml with additional cherry juice, mix with the cake glaze powder, and prepare the cake glaze according to the instructions. Spread the drained cherries on the bottom layer, then pour the glaze over the cake and let it cool completely. Whip the cream until stiff, then fill a piping bag with some of it. Place the middle sponge layer on top of the cherry layer and saturate it with cherry juice to make it nice and moist. Spread with 1/3 of the whipped cream. Place the last sponge layer on top and cover the entire cake with cream. Mark out 12 sections on the top layer, pipe 12 tufts with the piping bag, and place the 12 cherries on top. Grate the dark chocolate onto the top layer with a knife.