Black Forest Cherry Pie

For the Black Forest cherry tart, separate the eggs. Beat egg whites, 5 tablespoons cold water and 1 pinch of salt until stiff, sift in 150g sugar and slowly add the egg yolks.

Mix flour, baking powder, 75g cornstarch and cocoa (chocolate), sift onto the egg mixture and fold in.

Pour the now ready sponge mixture into a springform pan lined on the bottom with baking paper or dusted with flour and smooth out. Bake in the preheated oven for about 35 minutes.

After 3 hours of cooling, remove the sponge from the springform pan and carefully cut through twice.

Now drizzle all the bases with cherry brandy. Drain the cherries in a sieve, collecting the juice.

Mix 100ml of the juice with 35g starch until smooth. Bring the remaining juice and 1 tablespoon sugar, lemon zest and cinnamon to a boil in a saucepan. Stir in the starch and let it simmer again for about 1 minute. Then remove from heat and remove the lemon zest (and cinnamon stick, if using). Fold in the cherries (all but 16 of them).

Spread the resulting compote on the bottom sponge cake layer and let it cool for 30 minutes. Meanwhile, whip 400g of whipped cream until stiff, adding vanilla sugar and cream thickener.

Spread just under half of the whipped cream on the cherries and place the second sponge cake base on top. Spread the rest of the whipped cream on top and cover with the third cake layer.

Put the cake back in the fridge and bake it for a while.

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