Black Forest cream cheese cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 1 pinch of salt
• 75 g butter, mildly soured
• 75 g sugar, white
• 30 g cocoa powder
• 45 g wheat flour
• 1 tsp, heaped baking powder
• Fat for the mold
• 500 g sour cherries, pitted, frozen
• 400 ml cherry juice
• 1 small organic lemon(s), some peel and the juice
• 3 tbsp, levelled sugar, white
• 1 pinch(s) white pepper, finely ground
• 4 cl Amaretto or cherry brandy
• 45 g cornstarch
• 200 ml whipped cream
• 4 m.-sized eggs
• 175 g sugar, white
• 2 tbsp vanilla paste
• 800 g double cream cheese
• 150 g dark chocolate with 72% cocoa content
• 30 g butter, mildly soured
• 100 ml whipped cream
• 1 tsp, levelled sugar, white
• n. B. Chocolate shavings

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 5 hours 35 minutes

baked in two batches, extremely refreshing, suitable for festivities and buffets of all kinds

Thaw the cherries in a colander. Grate some of the lemon zest and squeeze out the juice. For the base, separate the eggs. Beat the egg whites with a pinch of salt until frothy. Beat the egg yolks with the sugar and butter until frothy, then sift the remaining three ingredients for the base over the mixture and stir to form a smooth batter. Finally, carefully fold in the stiffly beaten egg whites. Pour the batter into a greased 28 cm springform pan. Bake in an oven preheated to 180 °C (top/bottom heat) on the middle shelf for about 10 minutes. Then leave the base in the pan. For the cherry mixture, bring the fruit juice, lemon juice and zest, sugar, pepper, and Amaretto to a boil and thicken with the cornstarch dissolved in a little liquid. Now stir in the cherries and let the mixture cool. For the cheesecake, first beat the cream until stiff peaks form, then foam the eggs with the sugar and the paste. Then stir in the cream cheese and finally fold in the cream with a wooden spoon. Additionally, wrap the springform pan in aluminum foil to prevent the cream from leaking. Spread half of the cream on the base. Then spread the cherry mixture on top and finally smooth the remaining cheese cream as a top layer. Place a baking tray filled with water on the middle shelf of the preheated oven and position the pan in the middle. Bake the cake again at 180°C (top/bottom heat) for about 80-90 minutes. Allow the cake to cool. For the topping, melt the chocolate and butter over a hot water bath and stir to combine. Spread the chocolate butter over the cake. Whip the cream with the sugar until stiff and pipe onto the cake in rosettes. Sprinkle the cake with the chocolate shavings.