Black Forest Cake

For the Black Forest Cake, separate the eggs. Beat the yolks and water until foamy and gradually add 2/3 of the sugar, vanilla sugar and flavoring.

Then beat until a cream-like mass is formed. Beat the egg whites until stiff and add the remaining sugar, stirring constantly.

Mix the flour with baking powder and cocoa and fold alternately with the snow into the yolk mixture. Finally, fold in the melted butter.

Pour the dough into a greased, floured pan (26 cm) and bake in the preheated oven at 160 °C for about 45 minutes. Cut the cooled base in half 2 times.

For the sour cherry filling, measure out 250 ml of the compote water (keep the rest of the juice for drizzling) and bring to the boil with the sugar and spices. Mix starch with a little cold water and stir into the boiling juice. Remove from heat and let thicken.

Finally stir in the sour cherries (if you like you can chop them a bit). (Leave a few sour cherries for decoration). Let the filling cool down a bit.

For the cream, whip the cream with cream stiffener until stiff. Mix the curd with the remaining ingredients until creamy and finally fold in the stiffly whipped cream.

Mix the remaining compote juice with some bitter almond flavoring and drizzle a little on the bottom layer of the dough. Spread the sour cherry filling on top and place the next pastry layer on top again.

Drizzle this also with sour cherry juice and spread with about 1/2 of the cream. Place the cake lid on top and cover all around with re

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