Giotto – Black Forest

Ingredients for 1 servings:

• 6 eggs, separated
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 40 g cornstarch
• ½ tsp baking powder
• 40 g cocoa powder
• 1 jar sour cherries (morello cherries)
• 40 g cornstarch
• 2 tbsp cherry brandy
• n. B. sugar
• 6 cups of cream
• 6 packs of cream stiffener
• 2 packets of vanilla sugar
• 20 Pralines (Giotto)
• 1 pack of marzipan topping
• 16 balls of praline(s) (Giotto)
• 100 g almonds (flaked almonds)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

A little change from the usual Black Forest cake

For the dough, beat egg whites until stiff, then add the sugar and vanilla sugar. Stir in the egg yolks one at a time, then mix the flour with the cornstarch, cocoa powder, and baking powder and fold in. Pour into a springform pan lined with baking paper and bake at 200°C for 20-25 minutes. Allow the base to cool thoroughly. For the cherry filling, place the cherries in a sieve, reserving the juice. Place the juice in a saucepan, mix the cornstarch with 2 tablespoons of the juice, and bring the rest to a boil. Stir in the mixed cornstarch and bring to a boil briefly. Fold in the cherries and allow to cool slightly. Stir in the kirsch and sweeten with sugar, if desired. Cut the base in half. Place a cake ring around the bottom layer and spread the cherry mixture on top. Whip the cream with the vanilla sugar and cream stabilizer until stiff. Mix 1/3 of the cream with the chopped Giotto, pour over the cherries, and cover with the second layer. Spread a thin layer of the remaining cream on top. Place the third layer on top and cover it with cream as well. Carefully remove the cake ring and spread a thin layer of cream over the entire cake. Cut 16 slices from the marzipan layer (best done with a cake cutter) and arrange them on the cake, rolling each one up using a Giotto. Lightly toast the flaked almonds in a pan and decorate the edges and center of the cake with them.