Black Forest gâteau

STEP BY STEP

Let's make something delicious.

1. 01

   For the sponge, preheat the oven to 165 °C, conventional heat.

2. 02

   Separate the eggs. Using an electric hand mixer with whisk attachments, whisk the egg whites until stiff, then refrigerate. Beat the egg yolks until foamy, gradually adding the sugar.

3. 03

   Sift together the wheat flour, cornflour, salt, baking powder and cocoa powder. Gently stir the flour mixture into the egg yolk mixture. Finally, fold in the whisked egg whites.

4. 04

   Pour the batter into a springform tin lined with baking paper and bake for 15–20 minutes. Shortly before the end of the baking time, test with a wooden skewer: insert it into the centre of the sponge, wait a second, then pull it out. If any batter clings to the skewer, bake the sponge for a further 5–10 minutes.

5. 05

   Leave the sponge to cool completely, remove it from the tin and use a cake knife to cut it horizontally into 2 layers.

6. 06

   Whip the cream with the cream stabiliser until stiff.

7. 07

   For the cherry compote, drain the cherries in a sieve, reserving the cherry juice. Bring the cherries and 100 ml of the cherry juice to the boil in a small saucepan. Mix the cornflour with three tbsp of cold cherry juice or water, then stir it into the hot cherries. Leave the cherry compote to cool completely.

8. 08

   Secure a cake ring around the bottom sponge layer and spread the cherry compote over it, reserving 4 tbsp of compote for decoration. Spread a layer of whipped cream over the compote. Place the second sponge layer on top, press down and cover the outside of the cake with whipped cream. Dust with cocoa powder and decorate with the reserved cherry compote.