Schwarzwalder Kirschtorte

SERVES 12

(Black Forest Gateau) Ingredients For the base: 6 eggs 250g sugar 6 tbsp hot water 200g flour 75g cornflour 50g cocoa powder 2 tsp baking powder For the filling and finishing: 1 jar of sour cherries (350g) 25g cornflour 800g whipping cream 1 tbsp sugar Kirschwasser (brandy) Chocolate flakes

METHOD

1. Pre-heat oven to 180C Fan/200C/ 400F/Gas Mark 6. 2. Whisk the egg whites to stiff peaks. Whisk the egg yolks together with the hot water and sugar. Sieve the flour, baking powder, cornflour and cocoa powder into the egg mixture and fold it in gently together. Gently fold in the egg white after that. 3. Bake the dough in a springform tin for 30-35 minutes, but reduce the heat to 130C Fan/150C/325F/Gas Mark 3 during the baking time. 4. Remove from the oven and let the base cool down completely. Cut it into three layers. Sprinkle the lowest layer with Kirschwasser. 5. Cook the juice of the sour cherries until just below the simmering point and add the cornflour to make sure it’s creamy. Remove it from the heat and allow it to cool down. Spread the cherry juice on the lowest layer and, again, let it cool down completely. 6. Whisk the whipping cream together with the sugar until stiff. Spread the cream on the lowest layer and place the second layer on top. Spread cream again and add the cherries (except for 12, which you put on the side for the decoration). 7. Add the third layer and cover everything in cream. Put the 12 cherries on top and sprinkle with chocolate flakes.