Black Forest Cake

For the Black Forest gateau, separate the eggs and beat the egg whites until stiff. Beat the yolks with the sugar until foamy. Fold in the remaining ingredients for the batter. Fold in the snow.

Pour the batter into a cake pan and bake at 180°C for about 50 minutes. Then cut 2x, drizzle with sour cherry brandy and spread with cherry jam. Sweeten the whipped cream slightly and whip with vanilla sugar and cream stiffener.

Top the cake with cherries and fill with 2/3 of the whipped cream. Decorate the Black Forest gateau with the remaining cream and chill overnight.

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