Black Forest cake – super easy

Ingredients for 1 servings:

• 6 eggs, separated
• 250 g sugar
• 6 tbsp water, hot
• 200 g flour
• 75 g cornstarch
• 50 g cocoa powder, unsweetened
• 2 tsp baking powder
• 1 jar sour cherries
• 25 g cornstarch
• 800 g cream
• 1 pack of cream stiffener
• 1 tbsp sugar
• Cherry brandy for drinking
• Chocolate shavings for decoration

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

old bakery recipe – absolutely idiot-proof

Whisk the egg yolks with the water and sugar until very creamy and the sugar crystals are no longer visible. Mix the flour, cornstarch, baking powder and cocoa and sift into the egg yolk mixture. Whisk the egg whites until stiff peaks form and carefully fold everything in. Immediately pour into a greased and floured springform pan and bake at 200°C (top/bottom heat) for 30-35 minutes. Lower the temperature during baking to prevent the sponge from sinking, so that the temperature is only around 150°C at the end of the baking time. Allow to cool. Drain the sour cherries into a bowl to collect the juice. Mix the cornstarch with a little of the cold cherry juice. Bring the remaining cherry juice to a boil and stir in the mixed cornstarch. Bring to a boil once while stirring, then remove from the heat immediately. It burns easily! Set aside the 16 prettiest cherries. Mix the rest into the cherry pudding. Cut the cake base in half; Drizzle a little kirsch onto the bottom layer, then cover with the cherry mixture. Let cool. Whip the cream with the cream stiffener and sugar until stiff, spread a thin layer over the cooled cherry mixture, place the next cake layer on top and press down lightly. Drizzle with kirsch again. Spread about half of the cream onto the base layer, then press the next layer on top. Fill a piping bag with about 3 tablespoons of the remaining cream. Cover the cake all around with the remaining cream, pipe 16 tufts onto the cake using the piping bag, and top with the reserved cherries. Sprinkle the top and edges with grated chocolate. The cake also looks great in a heart shape!