Ingredients :
For the base of the sponge cake:
6 egg(s), separated
250g sugar
6 tablespoons hot water
200g flour
75g cornstarch
50g cocoa powder
2 teaspoons baking powder
For the garnish and decoration:
1 jar of sour cherries
25g cornstarch
800 g of cream
1 packet of stiffening cream
1 tablespoon of sugar
Kirsch, for dipping
Chocolate shavings for decoration
Preparation :
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1- Mix the egg yolks with the water and sugar until a very creamy mixture forms and the sugar crystals are no longer visible.
2- Mix the flour, starch, baking powder and cocoa and spread them over the cream of egg yolks. Beat the egg whites until stiff and carefully incorporate everything. Immediately pour into a greased and floured springform pan and bake at 200°C for 30-35 minutes. Lower the temperature during cooking so that the sponge cake does not sink and the temperature is only around 150°C at the end of the cooking time. Let cool.
3- Drain the sour cherries over a bowl to collect the juice. Boil a pudding with the cherry juice and cornstarch. Reserve the 16 most beautiful cherries. Pass the rest with a spatula in the cherry juice mixture.
4- Cut the base of the cake in half; sprinkle the lower part with a little kirschwasser and cover with the cherry mixture. Let cool.
5- Whip the cream with the stiffener and sugar until stiff, spread it thinly over the cooled cherry mixture, place the next cake base on top and press 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 piping bag.
