John Myers
Ingredients for 1 servings:
- 4 tbsp water
- 4 egg yolks
- 4 egg whites
- 200 g sugar
- 1 packet of vanilla sugar
- 2 tbsp cocoa powder
- 80 g cornstarch
- 1 tsp baking powder
- 80 g flour
- Fat
- 1 jar sour cherries
- ¼ liter cherry juice e.g. from the sour cherry jar
- 4 tbsp cherry brandy, if desired
- 1 pack of cake glaze
- 2 tbsp sugar
- ½ liter cream
- 2 packs of cream stiffener
- 40 g block chocolate
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes
Preheat the oven to 175-180°C. Mix all ingredients for the batter (except the egg whites). First, whisk the egg yolks and sugar/vanillin sugar until frothy, then add the water, cocoa, and cornstarch, and finally the flour and baking powder. Beat the egg whites until stiff and carefully fold into the batter. Pour into a greased springform pan and bake for about 20 minutes. Divide the cooled base into two halves. This works best if you first cut a line all the way around with a knife. Place a long piece of string into this line and cross the ends. Now simply pull evenly on both ends until the entire base is severed. Pull a piece of baking paper through the cut, and the top half can be easily lifted off. Drizzle both layers evenly with the kirsch. Distribute the sour cherries on the bottom layer. Mix the cake glaze powder with one tablespoon of sugar and mix well with one tablespoon of cherry juice. Then stir in three more tablespoons of juice. Bring the remaining cherry juice to a boil, then stir in the glaze while stirring vigorously. Bring back to a boil briefly. Then spread the glaze, starting in the center, over the sour cherries and let cool. Whip the cream with a tablespoon of sugar and the cream stabilizer until stiff. Spread half of the cream over the cooled cherries and cover with the second layer. Spread the remaining cream over the top layer. To decorate, grate the chocolate and spread it over the cream.
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