Ingredients:
For the sponge cake base:
6 eggs, separated
250 g of sugar
6 tablespoons of hot water
200 g of flour
75 g of corn starch
50 g of cocoa powder
2 teaspoons of baking powder
For the filling and garnish:
1 jar of cherries
25 g of corn starch
800 g of cream
1 pc. of cooking cream
1 tablespoon of sugar
Kirsch, for the soak
Chocolate flakes for decoration
Preparation:
Mix the egg yolks with water and sugar until a very creamy mixture forms and the sugar crystals are no longer visible.
Mix flour, starch, baking powder and cocoa and sift them over the yolk cream. Whip the egg whites until stiff and incorporate them carefully. Pour immediately into a greased and floured pan and bake at 200°C for 30-35 minutes. Lower the temperature during cooking to prevent the sponge cake from sinking, so that the temperature is around 150°C at the end of the cooking time. Leave to cool.
Drain the cherries in a bowl to collect the juice. Boil a pudding with cherry juice and starch. Set aside the 16 finest cherries. Spatula the remainder in the cherry juice mixture.
Cut the base of the cake twice; sprinkle the bottom with a little kirschwasser and cover with the cherry mixture. Leave to cool.
Whip the cream with the whipping device and the sugar until stiff, spread it thinly over the cooled cherry mixture, place the base of the next cake on top and press down lightly. Sprinkle again with kirschwasser.
Spread the base with about ½ of the cream, press onto the next base.
Pour about 3 tablespoons of the remaining cream into a sprinkle bag.
