Black Forest Cake

For the Black Forest gateau, first prepare the sponge cake batter by separating the eggs. Beat the egg whites with a pinch of salt until stiff. Then beat about a third of the sugar into the snow (50 g).

Beat the yolks with the remaining sugar and vanilla sugar until foamy. Sift baking powder and cocoa into flour. Then fold flour, chocolate and snow into yolk mixture.

Grease and flour the cake tin. Pour the mixture into the cake tin and bake in a preheated oven with hot air at 170° C for about 30 minutes. Let the dough cool down.

For the cream, strain the cherries and fill the juice with water to make a 1/2 l. Cook the pudding according to the pudding instructions. Let the pudding cool down well. Whip 1/2 cup (125 ml) of whipped cream until stiff, stir in cooled pudding and season with sugar and rum. Reserve some cherries for decoration.Cut cake 2x in half (or 1x).Fill with cream and cherries. Whip the remaining whipped cream until stiff (375 ml). Spread Black Forest cake with cream and decorate with the remaining whipped cream, cherries and chocolate flakes.

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