Black Forest cake with marzipan cream

Ingredients for 1 servings:

• 140 g dark chocolate
• 75 g butter
• 6 m.-sized eggs
• 150 g sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 1 liter of cream
• 400 g marzipan paste
• 5 packs of cream stabilizer
• 30 g cornstarch
• 25 g sugar
• 1 jar cherry(s)
• 2 tbsp Amaretto
• Chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

for a 26cm springform pan

Melt the chocolate and butter over a simmering water bath and let cool. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks and sugar until frothy, then slowly add the cooled chocolate and continue stirring until well blended. Mix the flour, cornstarch, and baking powder and sift them into the egg yolk and chocolate mixture. Add the stiff egg whites to the mixture and carefully fold in, using a whisk or a slotted spoon. Pour the batter into a 26cm springform pan lined with baking paper. Do not grease the edges, as otherwise the batter will only rise in the middle. Place in an oven preheated to 175°C and bake on the middle rack for 40-45 minutes. At the end of the baking time, it’s best to use the skewer test to check whether the cake is done. When the cake is done, loosen the edges with a knife and let it cool overnight. Heat the cream and chopped marzipan in a saucepan until smooth. Strain the cream through a sieve to remove any almond pieces. Let the marzipan cream cool, preferably overnight in the refrigerator. Drain the cherries in a sieve and collect the juice. Set aside 12 good-looking cherries and add 250 ml of the reserved cherry juice to a saucepan. Take 4 tablespoons of the cherry juice and mix well with the cornstarch and sugar. Bring the cherry juice to a boil in the saucepan, remove from the heat, add the mixed cornstarch and mix well until stiff peaks form. Add the Amaretto and cherries, stir again, and let cool. Whip the marzipan cream with the cream stiffener until stiff peaks form and fill it into a piping bag, just like the cherry mixture. Important: The cream will be used for filling and frosting. Cut the cake base in half and place a cake ring in the bottom half. Now pipe the cherry mixture and cream alternately in a circle. Place the second layer on top and press down lightly, then pipe the cream and cherry mixture on alternately. There isn’t enough cherry mixture, but it’s just enough for the two layers. Now place the last cake layer on top and place the cake in the fridge for 2-3 hours. Remove the cake ring using a knife. Spread the remaining marzipan cream over the outside of the cake and use the star-shaped piping nozzle to place 12 roses on top, each one topped with a cherry. You can now decorate the edge of the cake with chocolate shavings. However, since this always turns out to be a mess for me, I use chocolate shavings and place them on the side.