black forest cake

Ingredients:
5 Eggs
Lemon juice
125g sugar
95g flour
30g cacao powder
1/3 starch from flour amount
1 pinch baking powder

Filling:
750 ml Cream
750 gr Morello Cherries
Kirschwasser
100 gr sugar
100ml water
3 tea spoon gelatine
chocolate shavings


seperate eggwhite and yolk. put eggwhite in the fridge.
yolk and 2/3 of sugar beat to a froth. Add chocolate. mixture should be creamy

Eggwhite beat to a stiff froth. Add the rest of sugar and beat until you can cut the eggwhite.
Put stiff eggwhite on top of the yolk mix and sieve the flour,mixed with baking powder on top. Mix all carefully together. The dough is fluffy and light.

Use 26 cm round cake tin, butter the tin and make sure you cover it with flour, the dough doesn't stick then.

baking time aproximatly 40 - 50 mins
Heat : 175 - 200 C.

After baking take it out of the baking tin and cool completly.
The best is to cut it the next day.
You cut the cake 2 times.



Filling:

Whip the cream until stiff, put it in the fridge.
Boil water and add the sugar until sugar is disolved.
Disolve gelatine in hot water, cool it down and add it to the whiped cream, add 2 tea spoon kirschwasser.
Sugar and water you boil until sugar is disolved. Add about 3 tbs Kirschwasser to taste.
Use a baking brush and brush the sugar sirup over the first layer of the cake, put the whipped cream on and then the cherries on top of the cherries you put cream. Put the other pice of cake on that and do the same steps as before. The lid of the cake you turn up side down and drown with sirup and put on top of the cream, cherry filling.
Now you use the left over cream and cover the whole cake with cream.
The sides of the cake you garnish chocolate shavings.
On top of the cake you can use a piping bag and make little round garnishes , in the middle you put chocolate shavings.