Black Forest Cake

For the Black Forest gateau, first prepare a shortcrust pastry.

For the short pastry, mix flour and baking powder, sift into a suitable bowl and press a hollow in the center. Put the vanilla sugar, egg, sugar and salt in the hollow, put the butter in pieces on the edge of the flour.

Stir the egg a little with the other ingredients from the center, then gradually work in the flour and butter, kneading everything together.

If the dough is too wet and sticky, add a little flour. Form a ball of the dough, wrap it in plastic wrap and chill it in the refrigerator.

In the meantime, for the sponge cake base, beat the five eggs with sugar, vanilla sugar and salt with a hand mixer for 8 min until creamy. Preheat the oven to 180 degrees.

Fold in the ground almond kernels loosely, then sift the flour, cocoa and baking powder together and fold in.

Line a cake springform pan (26 cm) with baking paper and pour in the batter, smooth the surface and bake in the oven for about half an hour.

Remove the sponge cake from the mold and from the springform pan bottom. Cut the cooled shortcrust pastry in half, as only one thin base is needed for the cake. Bake both bases at 180 degrees for about 15 to 20 min in a greased cake springform pan (26 cm), being careful not to let them get too dark.

Immediately remove the shortcrust bottoms from the springform pan and allow to cool. Freeze the second base and/ or use it as a bas

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