Black Forest Cherry Birthday Cake

For the Black Forest Cherry Birthday Cake, cream butter and sugar until very fluffy and gradually add the yolks one by one.

Mix everything extensively in a food processor (about 10-15 minutes). Then add the softened, but not too hot chocolate and mix again briefly.

Alternately fold in the flour-maizena mixture and the snow by the spoonful. Pour into a greased, floured cake pan and bake at about 160 degrees convection oven for about an hour. (Depending on the oven needle test!)

Let the cake cool down and cut it once in the middle. Set aside 12 beautiful sour cherries as garnish.

For filling 1, mix the pudding powder with some juice. Bring remaining sour cherries to a boil with 1/8 l juice and stir in pudding-juice mixture. Simmer briefly while stirring, then remove from heat and let cool.

For filling 2, whip the whipped cream with cream stiffener and powdered sugar until stiff and fill into a piping bag. Pipe some filling 2 onto the center of the cake base and then pipe two more rings with a little space between them.

Fill the spaces between the rings with filling 1 (see photo). Place the top half on top and spread with filling 2 and decorate as desired.

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