Mini Black Forest cake

Ingredients for 1 servings:

• 3 eggs, separated
• 3 tbsp water, lukewarm
• 70 g sugar
• 100 g spelt flour type 630
• 25 g potato flour
• 1 tbsp cocoa powder
• 1 pinch of salt
• 2 tsp baking powder
• Fat and breadcrumbs for the form
• 1 jar sour cherries
• 4 cl cherry brandy
• 300 ml cream
• 2 bags of cream stiffener
• Cocoa powder

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours

for a 20-piece mold

For the sponge cake, beat the egg whites until very stiff peaks form. Beat the egg yolks, water, and sugar with a hand mixer until the sugar has dissolved and a light yellow cream has formed. Carefully fold the flour, potato flour, cocoa powder, salt, baking powder, and beaten egg whites into the egg mixture using a whisk. Pour the batter into a 20 cm springform pan that has only been greased and crumbled on the bottom and bake at 175°C in an unheated oven for about 20 minutes. At the end of the baking time, do a skewer test. Remove the base from the pan, let it cool, and then cut in half. Drain the sour cherries and add 4 cl of kirsch to the cherries. Leave to marinate in the refrigerator overnight. Drain again and use the juice to soak both bases in the juice. Whip the cream with cream stiffener until very stiff. Spread about a third of the cream on the first layer, arrange the cherries (reserve 12 for garnish) on top, and cover with another third of the cream. Then place the second layer on top and spread a little more cream on it. Sprinkle with cocoa powder. Transfer the remaining cream to a piping bag, pipe dollops onto the cake, and top with a cherry. Note: The “14” doesn’t refer to a child’s birthday, but rather a wedding anniversary.