Black Forest Cake

For the Black Forest gateau, separate the eggs, beat the egg whites with granulated sugar until stiff. Cream soft butter, yolks and powdered sugar.

Melt the chocolate and fold in. Fold in flour and baking powder, fold in the snow as well and pour the batter into a greased springform pan.

Bake at 170 °C top/bottom heat for approx. 70 minutes. Remove the cake from the pan and let it cool.

For the cream, whip the cream with the powdered sugar until stiff. Drain the sour cherries well, remove the seeds if necessary and cut in half. Cut the cake in half twice.

Soak the first layer with cherry liqueur, spread a layer of whipped cream on top and spread half of the sour cherries on top. Place the cake layer on top. Soak it again with cherry liqueur.

Spread another layer of whipped cream on top and spread the remaining sour cherries on top. Place the lid on top and brush the outside of the cake with the remaining whipped cream. Decorate the Schwarzwälder Kirsch Torte as desired with chocolate chips and whole sour cherries.

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