The ultimate German cake classic! Chocolate sponge layers, whipped cream, cherries and kirsch - absolutely divine!
Instructions
Beat eggs and sugar until very thick and pale (at least 10 minutes). Gently fold in flour, cocoa powder, and baking powder.
Pour into a greased 26cm (10-inch) springform pan and bake at 180°C (350°F) for about 30 minutes until a skewer comes out clean.
Cool completely, then slice horizontally into 3 equal layers using a long serrated knife.
Drain cherries and reserve the syrup. Mix the cherry syrup with kirsch.
Brush each cake layer with the kirsch mixture. Whip the cream to stiff peaks.
Layer: bottom sponge, whipped cream, cherries, middle sponge, cream, cherries, top sponge. Cover entire cake with remaining cream.
Decorate with chocolate shavings and remaining cherries. Refrigerate for at least 2 hours before serving.
Ingredients
- eggs 6 Stk
- caster sugar (1 cup) 200 g
- plain flour (1¼ cups) 150 g
- cocoa powder (½ cup) 50 g
- baking powder 1 TL
- jar sour cherries in syrup 700 g
- heavy cream (2½ cups) 600 ml
- kirsch (cherry brandy) 3 EL
- dark chocolate shavings 100 g
Baking Timer
The timer appears at the bottom right of the screen.
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