Black Forest cake with sour cherries

Ingredients

For the shortcrust pastry

• 125 g flour
• 10 g cocoa
• 3 g baking powder
• 50 g sugar
• 1 packet vanilla sugar
• 75 g cold butter
• 5 g butter for greasing the tin

For the sponge

• 4 egg yolks
• 2 tablespoons warm water
• 100 g sugar
• 1 packet vanilla sugar
• 3 drops almond extract
• 1/8 teaspoon ground cinnamon
• 4 egg whites
• 1 g salt
• 75 g flour
• 30 g starch
• 10 g cocoa
• 1/2 teaspoon baking powder
• 5 g butter for greasing the tin

For the filling

• 750 g pitted cherry or sour cherry compote
• 250 ml cherry-compote juice
• 75 g sugar
• 40 g starch

For the whipped cream

• 500 ml cold whipping cream with at least 30% fat
• 25 g sugar
• 2 tablespoons cherry brandy
• 1 packet vanilla sugar
• 2 packets whipped cream stabilizer

For decorating

• 12-20 cherries
• 100 g dark chocolate

Preparation

1. For the shortcrust pastry, mix 125 g flour with 10 g cocoa and 3 g baking powder. Make a well in the middle and add 50 g sugar, 1 packet vanilla sugar and 75 g cold butter, cut into cubes, then knead until the dough comes together. If it sticks to your hands, refrigerate it for at least 30 minutes. 2. Preheat the oven to 200°C. Grease a 26 cm cake tin with 5 g butter, press the pastry into it and prick it a few times with a fork. Bake for 15 minutes, until golden, then leave to cool. 3. For the sponge, beat 4 egg yolks with 2 tablespoons warm water, 75 g sugar and 1 packet vanilla sugar until creamy. Add 3 drops almond extract and 1/8 teaspoon cinnamon. 4. Beat 4 egg whites with 25 g sugar and 1 g salt, then fold them into the yolk mixture. Mix 75 g flour with 30 g starch, 10 g cocoa and 1 level 1/2 teaspoon baking powder, then fold into the egg mixture. 5. Grease the tin with 5 g butter, pour in the sponge batter and bake at 175°C for 25-30 minutes, until lightly browned and baked through. Leave to cool for about 30 minutes, then remove from the tin and cut horizontally into two equal layers. 6. Drain the 750 g cherry compote and set aside the pitted fruit and 250 ml juice. Put 200 ml juice in a saucepan with 75 g sugar. Mix 40 g starch with the remaining 50 ml juice, pour the mixture into the saucepan and cook for 5 minutes, stirring, until thickened. Leave the filling to cool, then add the fruit. 7. Whip 500 ml cold whipping cream with 25 g sugar, 2 tablespoons cherry brandy, 1 packet vanilla sugar and 2 packets whipped cream stabilizer until firm. Divide the whipped cream into three portions. 8. Place the shortcrust base on a serving plate and fit the washed and dried cake ring around it. Spread on half the cherry filling and one third of the whipped cream, including around the edge. Add a sponge layer, then the remaining filling and another third of the whipped cream. Add the second sponge layer and cover the cake with the remaining whipped cream. 9. Decorate with 12-20 cherries and 100 g grated dark chocolate. Refrigerate the cake for 8 hours, or until the next day, then remove the ring and serve.