Black Forest Cherry – Cake

For the Black Forest Cherry Cake, preheat the oven to 175 degrees. Separate the eggs. Beat egg whites, 5 tablespoons water and salt until stiff, finally add sugar.

Beat the egg yolks until foamy and stir in. Mix flour, starch, cocoa powder and baking powder and fold in. Spread the dough on a baking tray lined with baking paper and bake for approx. 15 minutes at 175 degrees Celsius.

Turn finished cocoa sponge out onto a board sprinkled with sugar, remove baking paper and let cool. Drain the cherries and collect the juice.

Set aside 12 pcs cherries. Mix 6 tbsp. cherry juice and starch until smooth. Bring remaining juice to a boil with cherry brandy, stir in starch and bring to a boil while stirring.

Add cherries, boil again, let cool. Soak gelatine in cold water. Mix mascarpone, vanilla sugar and lemon zest.

Squeeze out gelatine and dissolve in a little warmed whipped cream and stir into the cream. Whip 200 g whipped cream until stiff, add sugar and fold into the cream.

Chill for approx. 20 minutes. Cut out 12 circles from the cocoa sponge cake using a dessert ring (8 cm). Place 6 cocoa sponge circles in 6 dessert rings, fill with cherry compote.

Spread the cream on top and finish with 1 cocoa sponge circle each. It is best to chill overnight. Whip 150 g whipped cream with a little sugar until stiff and fill into a piping bag with a star-shaped nozzle.

Remove the Black Forest kirsch cakes from the dessert ring and pipe the

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