Fault Line Cake with chocolate and cherry filling

Ingredients for 1 servings:

• 5 eggs
• 125 g sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• 90 g flour
• 35 g baking cocoa
• 1 pack of chocolate shavings
• 400 g whipped cream
• 2 packs of cream stiffener
• 500 g mascarpone
• 7 tbsp powdered sugar
• some lemon zest, organic
• 1 jar sour cherries
• 30 ml water
• 30 g cornstarch
• 500 g butter
• 300 g powdered sugar

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Preheat the oven to 180 degrees top/bottom heat. Line two 20 cm diameter baking rings with baking paper. For the sponge cake, vigorously beat the eggs with the sugar, salt, and vanilla extract for about 15 minutes. Sift the flour and cocoa powder, add to the batter, and carefully fold in, then add the chocolate shavings. Pour the batter into the baking rings and bake for about 25-30 minutes. Do the skewer test. It’s best to let the cake cool overnight, as this makes it easier to slice. Strain the cherries through a sieve, collecting the juice (you’ll need it later to soak the bases). Purée the cherries, leaving a few pieces in if necessary. Now bring the fruit purée to a boil briefly. Mix the water with the cornstarch and thicken the fruit purée with it, stirring constantly. Let cool to room temperature. Beat the mascarpone with the powdered sugar and lemon zest until creamy. Whip the cream until stiff and gradually add the 2 packets of cream stiffener. Fold the cream into the mascarpone. Cut each cake layer horizontally once. Drizzle with cherry juice. Spread a thin layer of cream on the first layer. Now add a little of the cherry filling, not spreading it all the way to the edge so that it doesn’t run out. Spread a thin layer of cream over the cherry filling. Repeat with the second layer and layer everything on top of each other. Refrigerate the cake for at least 30 minutes. For the buttercream, beat the softened butter for about 5 minutes until light and fluffy. Add the powdered sugar and beat the cream for another 3-5 minutes. Refrigerate briefly so the buttercream doesn’t become too stiff. First spread a thin layer of buttercream on the cake and smooth it down. Refrigerate the cake briefly. Apply a second layer, this time slightly thicker. This works best with an angled spatula to fill in the gaps. Repeatedly scrape off the buttercream with a pastry scraper until it’s completely smooth. Refrigerate for at least 30 minutes. Tint the remaining buttercream any color you like and fill it into a piping bag. Pipe the buttercream in an irregular pattern onto the bottom half of the cake and smooth it out. Decorate the cake as desired, for example, with edible pearls and flowers. Refrigerate again, preferably overnight.