Black Forest Cherry Cake

Ingredients:

Biscuit:

• 6 egg yolks
• 4 whole eggs
• Butter for greasing the pan
• 1 cup of sugar
• Almost 3/4 cup sifted premium wheat flour
• 1/3 cup wheat flour
• Almost 1/4 cup cocoa powder
• Dark chocolate shavings for decoration
• Canned cherries for decoration

Filling:

• 1 can (400 g) of cherries (drain syrup)
• 2 tbsp. l. plus 4 tbsp. l. Kirschwasser
• 1.5 tbsp plus 2 tbsp sugar
• 1 teaspoon corn flour
• A pinch of grated lemon zest
• A pinch of cinnamon
• 1/4 cup melted dark chocolate for the first layer
• 0.5 l of heavy whipping cream
• 1 tbsp vanilla sugar or 1 tbsp sugar plus 1 tsp vanilla extract
• 100 ml syrup:
  1.5 cups of cold water
• 3/4 cup sugar
• 5 tbsp. l. Kirschwasser

Preparation:

1. Preheat oven to 190°C.
   
   Grease a 23cm round cake pan with butter and line with parchment paper. Grease the parchment paper with butter.
   
   In a large metal bowl, set it over a saucepan of gently simmering water for a few minutes, until the mixture reaches 120°F (49°C). Remove the bowl from the heat and continue whisking to aerate the mixture until it becomes thick and fluffy, about 10 minutes. The mixture should quadruple in volume and become very light in color.
2. Carefully fold in the sifted flour, wheat flour, and cocoa powder. Pour the mixture into the prepared cake pan and smooth it out with a silicone spatula.
   
   Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Invert the cake onto a wire rack and poke a few holes in the parchment paper to allow steam to escape. Let the cake rest upside down for 24 hours.
3. In a small bowl, combine 2 tablespoons of kirsch, 1.5 teaspoons of sugar, and cornflour. Add a pinch of lemon zest and a pinch of cinnamon and stir.
   
   In a small saucepan, bring the remaining 4 tablespoons of kirsch to a boil. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from heat, pour into a bowl, and let cool.
4. Cut the sponge cake into 3 layers. Brush the bottom layer with melted chocolate and refrigerate until cool and slightly firm. Meanwhile, prepare the whipped cream and syrup.
   
   For the creamWhip the cream with the remaining 2 tablespoons of sugar and vanilla extract. If you don't have vanilla extract, you can substitute it with a tablespoon of sugar and a teaspoon of vanilla extract. Start whipping slowly to create a light, fluffy mixture, then continue whisking until you have a light, airy whipped cream.
   
   For the syrupIn a small saucepan, combine 1.5 cups of water and 3/4 cup of sugar. Bring to a boil, stirring occasionally. When the mixture boils and the sugar is completely dissolved, remove from the heat and add the kirschwasser. Stir.
5. Remove the chocolate-covered cake from the refrigerator and spread syrup on top. Spread about 1/2 of the filling and 1/4 of the frosting on top.
   
   Repeat the layers, brushing the layers with syrup, then layering the filling, and topping with whipped cream. Place the third layer on top, brush with syrup, and then with whipped cream. Spread the remaining frosting over the sides of the cake. Decorate the top with chocolate shavings and cherries.