- 6 eggs
- 150 g sugar
- Pinch of salt
- 170 g Küchenmeister wheat flour T405
- 15 g Küchenmeister cornstarch
- 3 tbsp. cacoa powder
- 3 tsp. baking powder
Filling and decoration:
- 1 jar sour cherries
- 25 g Küchenmeister cornstarch
- 800 g whipping cream
- 2 pcks. cream stabilizer
- 2 pcks. vanilla sugar
- Kirsch (cherry liqueur)
- Dark bitter chocolate shavings
Preheat the oven (over/under heat 180°C / circulated air 165°C). Grease the bottom of a spring form pan (ca. 26cm diameter). Place the spring form onto a piece of parchment paper and trace around it. Cut out the paper circle with a pair of scissors, place the circle onto the bottom of spring form pan and press out any wrinkles.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Slowly sprinkle in 3/4 of the sugar and continue beating the egg whites for 2 more minutes or until they form stiff glossy peaks.
Sieve together the flour, baking powder, cornstarch and cacao powder and place to the side.
Cream the egg yolks with the rest of the sugar until it has doubled in size and the colour has become noticeably lighter.
Carefully fold in the egg whites into the egg yolk mixture. Now slowly and carefully fold in the flour mixture. Immediately pour the mixture into the prepared pan, and bake for 25-30 minutes. Remove the sponge cake from the oven and allow to cool completely on a wire kitchen rack.
Drain the cherries over a bowl, making sure to keep the juice. Mix the cornstarch with 2-3 tablespoons of the cherry juice. Pour the rest of the cherry juice along with 2-3 tablespoons of Kirsch into a pot and bring to a boil. Remove the pot from the stove and stir in the cornstarch mixture. Replace the pot onto the stove and while stirring constantly allow to boil for 1 minute, or until it reaches a thick pudding consistency. Remove the pot from the stove and stir in the cherries.
Cut the cooled sponge cake into three equal layers. Drizzle some Kirsch onto the bottom layer before spreading the cherry pudding mixture on top. Allow to cool fully.
Beat the whipping cream until stiff. Sprinkle in the vanilla sugar and the cream stabilizer and continue whipping for 1 minute. Spread a thin layer of cream onto the cooled cherry pudding. Place the next layer of sponge cake onto the cream and press down gently. Drizzle more kirsch onto this layer of cake. Now spread a thicker layer of cream and place the last cake on top. Fill a piping bag (equipped with a large star nozzle) with ca. 200 g of the whipped cream. Spread the rest of the cream onto the top of the cake as well as the sides, ensuring it is fully covered. Squeeze 12-16 thick tuffs of whipping cream around the top of the cake. Decorate with chocolate shavings and cherries. Refrigerate the cake for 1 hour.