Black Forest-style cherry cake

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar
• 1 pinch of salt
• 100 g flour
• 40 g cornstarch
• 50 g cocoa powder
• 100 g almond(s), ground
• 2 jars of sour cherries (approx. 700 g drained weight)
• 10 cl cherry brandy
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 1 tbsp powdered sugar
• 800 ml cream
• some chocolate (shavings) for decoration
• some butter and flour for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 50 minutes

Preheat oven to 175°C. Grease and flour a springform pan. Separate the eggs, beat the egg yolks with 4 tablespoons of water until frothy, then gradually add 120g of sugar and beat until the sugar has dissolved. Beat the egg whites with salt until stiff peaks form, gradually adding the remaining sugar. Pour the egg whites onto the egg yolk mixture, sift the flour, 30g of cornstarch, and cocoa powder over them, then add the almonds and carefully fold everything in. Pour the batter into the springform pan, smooth it out, and bake on the lowest rack for 50-60 minutes. Meanwhile, drain the cherries, reserving any juice. Allow the cake to cool briefly, then turn out onto a wire rack while still warm and cut horizontally into 3 layers. Drizzle the bottom layer with one-third of the cherry brandy and let the layers cool completely. Set aside 12 cherries. Mix the remaining cornstarch with a little water until smooth. Bring 125 ml of cherry juice to a boil and stir in the cornstarch. Bring back to a boil, add the cherries, and let everything cool to lukewarm. Spread on the bottom layer of cake and let it cool completely. Mix the cream stiffener, vanilla sugar, and powdered sugar. Whip the cream until stiff, gradually adding the sugar mixture. Spread a little cream on the cherries, place the second layer of cake on top, drizzle with a third of the cherry brandy, cover with cream, and place the third layer on top. Soak the top layer with the remaining cherry brandy. Fill a piping bag with a star-shaped nozzle with a little cream. Spread the remaining cream all over the cakes. Mark the surface of 12 cake slices. Decorate the edge of each slice with a dollop of cream and place a cherry in the center. Decorate the cake with chocolate shavings. Chill in the refrigerator for at least 3 hours.