Black Forest cherry cake with 800g whipped cream & 1 jar of cherries

1. First, separate the eggs. Beat the egg whites with 3 tbsp cold water until stiff peaks form. Gradually add the sugar and 1 packet of vanilla sugar while beating. Beat in the egg yolks one at a time. Mix the flour and cocoa powder, sift onto the egg white mixture, and fold in.

2. Line the bottom of a rectangular baking pan with baking paper. Pour in the batter and smooth the surface.

Bake in a preheated oven (electric: 175°C/fan: 150°C/gas: see manufacturer’s instructions) for 30–35 minutes. Remove from the oven and let cool. Peel the baking paper off the sponge cake.

Now slice the sponge cake horizontally into three layers. Place a cake ring around the bottom layer.

3 Drain the cherries in a sieve and set aside 12 nice cherries.

« Previous Next »