Traditional German dessert cake made with fluffy and light chocolate sponge layers filled with whipped cream and cherries.

This recipe is made with a 22cm round cake tin.

Ingredients:

The Sponge:

6 Eggs - separated

100g + 100g White Sugar - for egg whites and egg yolks.

1 Teaspoon Vanilla Extract

130g Plain Flour

2 Teaspoon Baking Powder

40g Corn Flour

20g Cocoa Powder (unsweetened)

The Cherry Filling:

300g Morello Cherries (use sour cherry if you can get them)

350ml Cherry Juice (liquid saved from one 680g cherry jar)

100ml Kirsch (cherry juice)

2 Tablespoon Sugar

2 Tablespoon Corn Flour

The Wipped Cream Filling:

1000ml Fresh Cream (34% min fat content)

60g Powder (or fine) Sugar

Garnish:

Maraschino Cherries (or fresh Cherries)

100g Dark Chocolate - coarsely grated

The Sponge Making:

Oven - 180degC.

Line the base of the 22cm round cake tin with bake paper.

Mix the egg whites with 100g sugar in a mixing bowl till stiff peak.

Mix the egg yolks with 100g sugar and vanilla extract till creamy.

Add the egg yolk mixture to the egg white mixture, gently fold together.

Combine flour, baking powder, corn flour and cocoa powder.

Sieve over the egg mixture, and fold in gently till combined.

Pour into the cake tin and bake for about 40-50min. Check with the wooden skewer.

Let it cool completely, then slice it horizontally to for sections.

Turn the top section upside down on a cake plate.

Make the Cherry Filling:

Mix the corn flour with the sugar, add a small amount of cherry juice to make it a smooth runny paste.

Bring the rest of the cherry juice to the boil, then add the corn flour mixture and the whole cherries. The mixture should thicken within few seconds. Let it cool down.

Make the whipped cream:

Mix the fresh cream and the sugar in a mixer till stiff peak. Do not over mix.

Cake assembly:

You have the top of the sponge upside down on a cake plate.

Drizzle the sponge with cherry juice (you can also use cherry brandy if preferred)

Spread some of the cherry mixture on the sponge.

Add some of the cream.

Continue the same way with each layers.

Finish the cake with cream on the top and on the sides.

Drizzle with the shaved chocolate on the top, and decorate with the cherries.

Refrigerate for couple of hours to set.