Ingredients:
For the sponge base:
6 eggs, separated
250 g sugar
6 tablespoons warm water
200 g flour
75 g cornstarch
50 g cocoa powder
2 teaspoons baking powder
For the filling and topping:
1 jar of black cherries
25 g cornstarch
800 g cream
1 pc. cooking cream
1 tablespoon sugar
Kirsch, for soaking
Chocolate flakes for decoration
Preparation:
Mix the egg yolks with the water and sugar until the mixture is very creamy and the sugar crystals are no longer visible.
Mix the flour, cornstarch, baking powder and cocoa and sift them over the egg yolk cream. Beat the egg whites until stiff and fold them in carefully. Pour immediately into a greased and floured pan and bake at 200 °C for 30-35 minutes. Lower the temperature during cooking to prevent the sponge from sinking, so that the temperature is around 150 °C at the end of the cooking time. Leave to cool.
Drain the cherries into a bowl to collect the juice. Boil a pudding with the cherry juice and starch. Set aside the 16 finest cherries. Pass the rest with a spatula through the cherry juice mixture.
Cut the base of the cake twice; sprinkle the bottom with a little kirschwasser and cover with the cherry mixture. Leave to cool.
Whip the cream with the whipping cream and sugar until stiff, spread it thinly over the cooled cherry mixture, place the base of the next cake on top and press lightly. Drizzle again with kirschwasser.
Spread the base with about ½ of the cream, press on the next base.
Pour about 3 tablespoons of the remaining cream into a piping bag.
