Black Forest Cake

For the sponge cake base, whip the eggs and sugar on the water bath until warm and repeatedly cooled to room temperature. This will go a tiny bit faster if you repeatedly set the beater on iced water and keep whipping. Melt the butter and stir it into the egg mixture. Sift the flour and cocoa powder and mix gently. Fill the dough into a 26 cm ring lined with baking parchment or into a cake springform pan of O 26 cm and bake in a heated oven at 200 °C with top and bottom heat for 15 minutes until golden brown. Remove the sponge cake from the pan and cool completely. Then divide into three layers horizontally.

For the drink, bring water and sugar to a boil and cool.

Next, add the cherry brandy.

For the filling, drain the cherries well and collect the juice. Mix the cherry juice with red wine and sugar. Mix the cornstarch with about 4 tablespoons of it. Let the juice boil and add the cornstarch. Cook for at least 1 minute. Remove from heat and add the Black Forest kirsch and the cherries.

For the cream filling, whip the whipped cream until stiff. Soak the gelatine in cold water and squeeze well. Heat the sugar and cherry brandy a little and let the gelatine melt in it. Stir with a little whipped cream and now fold into the whipped cream.

Reserve about 100 ml for the decoration.

For the cake layer

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