Black Forest Cake

Separate the eggs. Beat egg yolks with 8 tablespoons warm water and sugar until thick and fluffy. Melt butter and stir in. Whip egg whites until stiff and add to egg yolk mixture.

Mix flour, cornstarch and cocoa. Sift onto the snow and fold in loosely.

Pour the batter into a baking pan lined with baking paper. Bake in the preheated oven at 200 °C for about half an hour. Allow to cool.

Drain the cherries, reserving 250 ml of the juice. Put 16 cherries aside. Mix 2 tablespoons juice with cornstarch, boil the rest. Pour in cherries and let cool.

For the filling, whip cream with yolks, chocolate, sugar and flour over steam until thick. Depending on the firmness of the cream, stir in some softened butter or whipped cream if necessary. Finally, add the gelatin dissolved in a little water and mix in the cherries.

Cut the sponge twice and drizzle with cherry brandy. Place the springform pan rim around one base. Whip the cream with the sugar until stiff. Spread half of the compote and one third of the whipped cream on the base. Place the second cake layer on top, add the remaining compote and one third of the whipped cream. Cover with the third cake layer. Chill.

Spread with remaining whipped cream and pipe rosettes on top. garnish the cake with cherries and chocolate chips.

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