Ingredients
4 eggs size M
30 g baking cocoa
100 g wheat flour type 405
½ tsp baking powder
120g sugar
FOR THE CREAM
600 g cream
2 packs of vanilla sugar
2 packs of cream stiffener
200 g dark chocolate shavings
1 jar of cherries drained weight 380 g
FOR THE GLAZING & DECORATION
350 ml cherry juice from the glass
3 tbsp sugar
2 packs of red cake icing
150 g dark chocolate shavings
Some fresh cherries for decoration
Instructions
Preparing the sponge cake: First preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with a sheet of baking paper. Then separate the eggs. Put the egg whites in a mixing bowl, beat and gently add the sugar at the same time until a stiff egg white is formed. Carefully fold in the egg yolks.
Dough preparation: In a separate bowl, mix and sift the wheat flour, baking powder and baking cocoa. Gently fold this dry mixture into the egg mixture in several portions. Then pour the dough into the prepared springform pan and bake in the preheated oven for around 25 minutes. Run a chopstick test to confirm baking time and let the cake cool completely on a wire rack. Then cut the sponge cake in half horizontally.
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