Black Forest Cakes

Ingredients for 1 servings:

• 1 jar sour cherries (drained weight 175 g)
• 3 m.-large egg whites
• 1 pinch of salt
• 180 g sugar
• 1 packet of vanilla sugar
• 3 medium-sized egg yolks
• 150 g butter, soft
• 3 tbsp rapeseed oil
• 180 g wheat flour
• 1 tsp, leveled baking powder
• 1 tsp. baking soda
• 100 ml milk
• 20 g cocoa powder
• 2 tbsp dark chocolate shavings
• e.g. cherry juice from the jar
• 30 g sugar
• 100 g mascarpone
• 400 g whipped cream
• 30 g powdered sugar, sifted
• 2 tbsp cherry brandy

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Cupcakes

Place the cherries in a sieve, reserving the juice. Drain the cherries well. Line a 12-cup muffin tin with paper baking cups. Preheat the oven to 180°C (top/bottom heat: 160°C). For the batter, beat the egg whites with the salt until stiff peaks form. Sprinkle in the sugar and vanilla sugar. Beat the egg yolks, butter, and oil until fluffy. Mix the flour, baking powder, and baking soda together with the milk and stir in. Fold in the beaten egg whites. Remove 1/3 of the batter and set aside. Stir the cocoa powder into the remaining batter. Divide the dark batter among the muffin cups. Sprinkle with the grated chocolate. Set aside 12 cherries for garnishing, divide the rest among the muffins. Cover with the light batter. Bake the muffins in the preheated oven for about 30 minutes. Let the cupcakes cool in the pan for 5 minutes, then cool completely on a wire rack. For the topping, reduce the cherry juice and sugar to approximately 50-75 ml of syrup, then let cool. Whip the mascarpone, cream, and powdered sugar until stiff peaks form. Add the kirsch. Stir in half of the syrup to create a marbled pattern. Transfer the mixture to a piping bag, decorate the cupcakes, and refrigerate. Just before serving, garnish each cupcake with a cherry and the remaining syrup.