Small Black Forest cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 2 tbsp water
• 100 g sugar
• 75 g flour
• 20 g cornstarch
• 25 g cocoa powder
• 250 g sour cherries, pitted, from the jar
• 2 tsp cornstarch
• 4 tbsp sugar
• 400 g cream
• 1 pack of cream stiffener
• 3 tbsp cherry brandy
• 400 g chocolate sprinkles

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

for a springform pan with a diameter of 20 cm

Line the bottom of a 20 cm springform pan with baking paper. Separate the eggs. Beat the egg whites with salt until stiff peaks form. Beat the egg yolks with water and sugar until frothy. The mixture should be thick and light in color. Pour the egg yolk mixture onto the beaten egg whites. Sift the flour, cornstarch, and cocoa powder into the mixture and lightly fold in with a whisk. Pour the batter into the pan and bake at 160°C (convection oven) for 25-30 minutes. Let the sponge cake cool on a wire rack. Then remove the batter from the pan and remove the baking paper. Drain the cherries and collect the cherry juice. Rinse and dry the cherries, and set aside 8 nice ones. Mix the cornstarch and 2 tablespoons of cherry juice. Bring the cherries to a boil with 75 ml of cherry juice and 2 tablespoons of sugar and stir in the mixed cornstarch. Bring to a boil once, then let cool. Cut the sponge cake in half. Whisk the sugar, cream, and cream stabilizer until stiff peaks form. Set aside some for decoration or fill a piping bag. Top the bottom cake layer with half of the cherries and cover with whipped cream. Place the second layer on top, soak it with kirsch, then arrange the remaining cherries on top and cover with whipped cream. Place the third layer on top and soak it with kirsch. Spread the cake all over with whipped cream and top with chocolate sprinkles. Pipe 8 whipped cream puffs onto the cake and place the 8 remaining cherries on top. Place the cake in the refrigerator.