Zug cherry cake

Ingredients for 1 servings:

• 2 egg whites
• 2 tbsp water, cold
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 egg yolks
• 40 g flour
• 40 g cornstarch
• 1 tsp, heaped baking powder
• 4 egg whites
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 20 g cornstarch
• 100 g hazelnuts, ground
• 45 g cornstarch
• 500 ml milk
• 50 g sugar
• 150 g butter, soft
• 2 egg yolks
• 1 tbsp cherry juice
• 2 tbsp jelly, (cherry jelly or currant jelly)
• cherry brandy
• 200 g almond flakes, roasted
• some powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 2 hours 15 minutes

Grandma’s old recipe for special occasions

For the sponge base, beat the egg whites with water and a pinch of salt using a hand mixer until very stiff. Gradually add the sugar and vanilla sugar while stirring; continue beating. On a low speed, fold in the two egg yolks and finally add the flour mixed with the cornstarch and baking powder and fold in lightly with a wooden spoon. Do not use a mixer! Pour the batter into a 26 cm springform pan with the bottom greased and bake in a preheated oven at 175 – 200° C (gas mark 2 – 3) for approx. 35 minutes until golden brown. Allow to cool on a wire rack. For the 2 nut bases, beat the 4 egg whites with a pinch of salt using a hand mixer until very stiff. Gradually add the sugar and vanilla sugar while stirring, and then on a low speed, lightly fold in the ground hazelnuts mixed with the cornstarch with a wooden spoon. Divide the mixture evenly between two 26cm springform pans, greased only on the bottom, and bake one after the other in a preheated oven at 175-200°C (Gas Mark 2-3) for 15-20 minutes. Let cool on a wire rack. For the cherry cream, take about 1 cup of the half liter of milk and stir in the 45g cornstarch until smooth. Bring the remaining milk and sugar to a boil, pour in the mixed cornstarch, and cook for about 1 minute, stirring constantly. Transfer the mixture to a mixing bowl and let cool. Add the softened butter and two egg yolks to the cooled cream and beat with a mixer. Stir the cherry jelly, mixed with the cherry juice, into the cream. Finish: Place one of the nut bases on a cake plate and soak it with 2-3 tablespoons of kirsch. Spoon 1/4 of the cherry cream on top and smooth it out. Place the light sponge cake on top and soak with 3-4 tablespoons of kirsch. Spread another 1/4 of the cherry cream on the sponge cake and smooth it down. Now place the second nut cake on top and soak with 2-3 tablespoons of kirsch. Spread the remaining cherry cream on top and spread it all around the edges. Briefly toast the flaked almonds in a non-stick pan without adding any fat, stirring constantly to prevent them from burning. Allow the almonds to cool completely and decorate the edges of the cake with them. The cake should chill in the refrigerator for a few hours – ideally overnight. Dust with powdered sugar just before serving.