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Method Prep:1hr › Cook:45min › Ready in:1hr45min
Preheat the oven to 180 C / Gas 4.
Beat the butter with the caster sugar, vanilla and egg yolks until creamy and pale yellow. Mix the cocoa with the flour, baking powder and 2 tablespoons water. Incorporate it into the butter mix.
Beat the egg whites with the icing sugar until they stand in stiff peaks and fold into the cake mixture.
Grease a springform (26cm diameter) cake tin, fill it evenly with the mixture and bake for 35-45 minutes, until a skewer comes out clean. Cool and remove from the tin. Keep in a dry, cool place. Cut it horizontally into two equal parts.
For the filling, strain the cherries and reserve the juice (you should have 180-250ml). Sprinkle the cherries with kirsch, cover and let stand for a few hours.
Dissolve the cornflour with a few tablespoons of the juice. Heat the rest of the juice in a small saucepan and whisk in the cornflour. Stir vigourously and cook over very low heat until the mixture thickens and becomes clear again. Take off the heat and let cool slightly. Spread the mix evenly over the bottom layer of the cake.
Whip the cream with the icing sugar in a chilled bowl until firm but not too stiff, Dissolve the jelly powder in the hot water and put it on top of a bowl with ice water. Stir continuously until it cools. Fold it into the whipped cream.
Top the cherries with one third of the cream. Place the other cake layer neatly on top. Brush off the crumbs and spread the remaining cream evenly on the entire cake. Grate the chocolate finely right over the surface of the cake and chill.
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