Black Forest cherry cake

Black Forest cherry cake

Ingredients

• For test:
• 130 g sugar
• 6 eggs
• 150 g butter
• 150 g dark chocolate (grate)
• 115 g almonds
• 75 g flour
• 75 g starch
• 3 tsp baking powder (remember: 1 teaspoon of baking powder - 5 grams)
• 1 sachet of vanilla sugar (vanilla)
• For filling:
• 750 g red sour cherries (if not summer, take frozen)
• 300 g cherry confiture (I used my own dark chocolate cherry jam)
• 3/4 liter whipping cream
• 1 sachet of vanilla sugar
• 12 tablespoons cherry schnapps (Schwarzwälder Kirschwasser)
• 1 tbsp grated chocolate
• For decoration:
• 12-16 cherries (depending on the desired pieces)

Directions

1. Beat the butter into a cream - the more fluffy, the tastier it will be. Beat one egg at a time. Whisk in sugar and vanilla sugar.
2. Stir in the grated chocolate and almonds into the butter mixture.
3. Mix flour with baking powder and cornstarch and fold into dough. Mix everything well and put in a greased springform pan.
4. Bake at 190 degrees for 45 minutes.
5. After baking and COMPLETE COOLING of the cake, divide it into 3 parts.
6. Whip cream with a little cherry schnapps and vanilla sugar.
7. Sprinkle cakes with cherry schnapps.
8. Spread with cherry confiture and put cherries on them.
9. Spread whipped cream on top and fold the cake over.
10. Cover the top of the cake and sides with cream.
11. Squeeze rosettes from a pastry bag and decorate each with cherries.
12. Sprinkle with grated chocolate.