Cake without Baking: Black Forest Cherry Cake

1 The day before: Drain the cherries in a sieve, place in a bowl and soak with the kirsch overnight.

Mix the crumbs of the ladyfingers with the melted butter and cocoa and press them into a springform pan lined with baking paper.

Drain the cherries again, collect the kirsch and soak the base with 2 tbsp. Spread the cherries on the floor so that everything is covered.

Fill up the remaining kirsch with cherry juice to 250ml. Mix the icing with the sugar in a saucepan and stir until smooth with the kirsch juice and 250ml water. Bring to the boil while stirring, bring to the boil briefly and then distribute the sauce over the cherries from the center. Chill for about 20 minutes.

In the meantime, mix the cream cheese and yoghurt with a pinch of salt. Soak the gelatine in 150ml cold water for 10 minutes. Heat while stirring until the gelatine has dissolved and stir quickly into the yoghurt cream cheese mixture. Spread the mixture over the cherries and let it set overnight in the refrigerator. Sprinkle with grated white chocolate before serving. On each piece of cake either a retained cherry (12-16) or a candied cherry ...