Mon Chéri Cake

Ingredients for 1 servings:

• 5 eggs
• 170 g sugar
• 80 g flour
• 80 g cornstarch
• 1 tsp baking powder
• 20 g baking cocoa
• 600 ml whipped cream
• 3 packs of cream
• 200 ml jam (sour cherry jam)
• 1 jar Nutella
• 4 cl cherry brandy
• 1 jar morello cherries
• 200 ml whipped cream
• 1 pack of Sahnefest
• Marzipan decoration, 3 roses and leaves each
• 6 Confectionery (Mon Chéri)
• 1 pack of dark chocolate shavings
• 1 pack of cake decorations, pearls

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

for a 26cm springform pan, makes about 12 pieces

Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the sugar until creamy and glossy, then carefully fold in the stiff egg whites. Mix the flour, cornstarch, baking powder, and cocoa powder and sift over the egg mixture. Carefully fold in with a whisk. Pour the sponge cake mixture into a 26 cm springform pan and bake on the middle shelf of an oven preheated to 170°C (340°F) for 20 minutes. Then let it cool completely and cut it in half lengthwise. For the cream, whip the cream with the Sahnefest (sweet whipped cream), then fold in the jam. Place the sour cherries in a sieve and let them drain. Place a cake ring around the first chocolate layer, drizzle with kirsch and spread some Nutella on top. Now arrange the well-drained cherries on top and top with half of the cherry cream. Place the second layer on top and drizzle with kirsch again. Spread the remaining cherry cream on top. Refrigerate for at least 1 hour. Carefully remove the cake ring. For the decoration, whip the cream until stiff and fill it into a piping bag fitted with a star nozzle. Pipe 12 cream rosettes onto the surface of the cake along the edges and decorate with marzipan roses and leaves, Mon Chéri, chocolate shavings, and pearls.