- Sugar - 250 g
- Flour 300 g
- Cocoa - 2 tbsp. spoons
- 7 eggs (separated)
Filling:
- 1.2 liters of cream
- Sugar - 50 g
- 3 bags of creamer (or 3 leaves of gelatin)
- Cherries sour - 400 g
- Cherry juice - 250 ml Starch - 4 tbsp. spoons (without a slide, knife-edge)
- 50-100 ml of cherry vodka (Kirschwasser)
- 50 grams of grated chocolate
- 8-16 beautiful large cherries for decoration
Preparation:
Yolks from 6 tbsp. l. water grind with sugar until white (until the sugar is completely dissolved). Beat whites in a food processor in a firm foam.
Flour, cocoa sift through a sieve and gently enter into the whipped mass.
Bake in a round form, lined with foil or permanent paper, about 35 minutes. at a temperature of 180-200 ° C.
After that, the cake should be cooled, turned upside down, so that the surface was flat, (the cake is better processed if baked in advance).
Cut the cortex along into three identical parts.
Beat well cooled cream with sugar until thick. In case the cake should be ready on the day of preparation, it is recommended not to add anything to the cream. If you are preparing a cake in advance, then add a thickener for cream or gelatin.
Boil the cherry juice in a small amount of juice add the dissolved starch and, stirring constantly, bring it back to the boil.
Remove from the plate, add a sour cherry, and chill.
Add approximately 20 ml of Kirschwasser, stir and evenly distribute on the bottom cake, from above put a layer of cream and cherry.
Put the second cake, lightly press down, soak with cherry water (do not save) and again a layer of cream. On top put the third cake, soak with cherry water. Fill the confectionery bag with cream. Spread the remainder of the cream on the upper cake and around the circumference. Sprinkle the cake on top with chocolate chips, make a rosette on the surface of the cream (sack), put cherries in them. Before serving, the cake should be well cooled. Particularly good taste is obtained if a little cherry vodka is added to the cream.