Black Forest Cake (Schwarzwälder Kirschtorte)

Ingredients

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• 6 eggs large, separated
• 150 g (3/4 cup) granulated sugar
• 1 packet vanilla sugar about 8 g, or 1 tsp vanilla extract
• 1 pinch salt
• 3 tbsp water hot
• 100 g (3/4 cup) all-purpose flour
• 40 g (1.4 oz) cornstarch
• 30 g (1.1 oz) unsweetened cocoa powder unsweetened
• 400 g (14 oz) tart cherries jarred, pitted, drained; set aside 12 for decoration
• 250 ml (1 cup) cherry juice from the jar
• 2 tbsp cornstarch heaping
• 2 tbsp granulated sugar
• 800 ml (3 1/2 cup) heavy cream at least 30 % fat, well chilled
• 3 packet whipped cream stabilizer optional, makes the cream hold its shape
• 60 g (2.1 oz) granulated sugar
• 4 tbsp kirsch (cherry brandy) optional, contains alcohol, not for children or pregnancy; use cherry juice instead
• 100 g (3.5 oz) bittersweet chocolate at room temperature, for shavings

Method

1. Preheat the oven to 350 °F (180 °C) conventional or 325 °F (160 °C) convection, with the rack in the middle. Line the bottom of a 10-inch (26 cm) springform pan with parchment paper and leave the sides ungreased. Sift the flour, cornstarch and cocoa together.
2. Beat the egg yolks with the vanilla sugar, 75 g (scant 1/2 cup) of the sugar and the hot water for 5 minutes, until the mixture is clearly paler, thick and voluminous.
3. Beat the egg whites with the salt until stiff. Sprinkle in the remaining 75 g of sugar and beat for another minute, until the meringue is glossy and holds stiff peaks.
4. Add the egg whites on top of the yolk mixture, sift the flour mixture over it and fold everything together with a spatula in a few strokes, until no flour pockets remain. Do not stir, or the sponge will deflate.
5. Pour the batter into the pan, smooth the top and bake for 25 to 30 minutes, until a wooden skewer comes out clean and the top springs back when lightly pressed. Run a knife around the edge, turn the sponge out onto a cooling rack, peel off the paper and let it cool completely, at least 60 minutes or ideally overnight.
6. For the filling, drain the cherries and measure 250 ml (1 cup) of the juice. Stir 4 tablespoons of it smooth with the cornstarch and sugar. Bring the rest of the juice to a boil, stir in the starch mixture and boil for 1 minute, stirring, until it thickens. Fold in the cherries (except the 12 for decoration) and let it cool completely, at least 30 minutes.
7. Whip the cream with the stabilizer and sugar until stiff. Using a long serrated knife or a thread, cut the cooled sponge horizontally into three layers of equal thickness.
8. Put the bottom layer on a cake plate, drizzle it with 2 tablespoons of kirsch or cherry juice, pipe or spread a rim of cream around the edge and add the cherry filling inside. Spread a quarter of the cream over it. Set the middle layer on top, soak it with 2 tablespoons of liquid as well and cover it with another quarter of the cream. Add the third layer and press down lightly.
9. Cover the whole cake with the remaining cream. Shave the chocolate into curls with a vegetable peeler, press some onto the sides and scatter the rest over the top. Arrange the 12 cherries in a ring on top and chill the cake for at least 3 hours.

Tip: Bake the sponge the day before and chill it overnight wrapped in plastic: it hardly crumbles when you slice it, and the layers come out even.

Tip: Soaked with cherry juice instead of kirsch, the cake is also suitable for children. It keeps for 2 days in the refrigerator; chocolate often contains soy lecithin, so check the package.