Ingredients :
For the sponge cake base:
6 eggs, separated
250g sugar
6 tbsp water, hot 200 g flour
75 g cornstarch
50g cocoa powder
2 teaspoons of baking soda
For the filling: and garnish
1 glass of sour cherries
25 g cornstarch
800 g cream
1 pack of cream stiffener
1 tablespoon of sugar
Kirschwasser, for drinking
Chocolate shavings to decorate
preparation
1. Mix the egg yolks with water and sugar until a very creamy mixture is formed and the sugar crystals are no longer visible.
2. Mix the flour, starch, baking powder and cocoa and sift onto the egg yolk cream.
Beat the egg whites until stiff and fold everything in carefully.
Immediately pour into a greased, floured springform pan and bake at 200 °C for 30 – 35 minutes.
3. Lower the temperature during the baking process so that the sponge cake does not sink, so that the temperature at the end of the baking time is only approx. 150°C.
Let cool down.
4. Drain the sour cherries over a bowl so that the juice is collected.
Cook a pudding with the cherry juice and starch.
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