Black Forest cake for children

Ingredients for 1 servings:

• 4 eggs
• 150 g butter
• 160 g chocolate, dark and some milk
• 200 g nuts, grated or almonds
• 1 packet of baking powder
• 500 g cream
• 1 jar pitted sour cherries
• 1 pack of pudding powder, vanilla flavor
• 200 g sugar
• 18 cherry(s), candied
• Butter and flour for the mold
• possibly cream stiffener

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 20 minutes

Tried out at a child’s birthday party

Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with just under 200g of sugar until frothy, then add the baking powder and ground nuts/almonds. Melt 150g of dark chocolate with a little milk in a double boiler and add it. Fold in the beaten egg whites. Grease and flour a 26cm diameter pan, pour in the batter, and bake at 200°C for about 40 minutes. Let it cool and then cut it in half. Drain the sour cherries, reserving the juice, make up to ½ liter with water, and use this to make the vanilla pudding according to the recipe. Add the cherries after boiling. Pour more than half of it into the cake as the middle layer, spread the rest on top, and smooth the cherries evenly. Whip the cream with a little sugar and spread it on the cake. Grate some dark chocolate over the cake, decorate with whipped cream dots, and place candied cherries on top. If the cake needs to stand longer, add cream stiffener if necessary. Keep refrigerated until ready to serve.