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Black Forest Cake
For the filling and garnish:
1 jar of black cherries
25 g corn starch
800 g cream
1 pc. cooking cream
1 tbsp Kirsch sugar
, for soaking
Chocolate flakes for decoration
Preparation:
Mix the egg yolks with the water and sugar until the mixture becomes very creamy and the sugar crystals are no longer visible.
Mix the flour, starch, baking powder and cocoa and sift them onto the egg yolk cream. Beat the egg whites until stiff and fold them in carefully. Pour immediately into a greased and floured pan and bake at 200 °C for 30-35 minutes. Lower the temperature during baking to prevent the sponge from sinking, so that the temperature is around 150 °C at the end of the baking time. Leave to cool.