Cherries are a favorite to me since I was a little girl. I just love the strong and perfect balance of sweet and sour combined in such a small fruit. This cake makes a great impression and as a friend of mine said eating up almost half of it is "hysterically good"!
Kirschwasser is used in the original receipt but can be difficult to find outside Germany and you can use a good cherry liqueur instead.
Ingredients for the cocoa sponge cake base:
6 eggs at room temperature
150 g of sugar
70 g of all-purpose flour
50 g of potato starch
30 g of unsweetened cocoa powder
1/2 vanilla pod - extract the seeds with a small knife
Put the eggs in a bowl with the vanilla seeds and sugar. Whip until the mixture is light, very swollen and frothy.
Meanwhile, sift the flour together with the starch and cocoa. Incorporate the dry ingredients (flour, starch and cocoa) by sifting them and mix gently with a spatula, bottom to top, so as not to disassemble the mixture.
Pour the mixture into a 20 cm diameter mold, greased and floured. Bake in a preheated oven, in ventilated mode, at 165-170° for about 30-35 minutes until a toothpick inserted in the center of the cake comes out dry. Turn off the oven and leave it inside for 5 minutes, then take it out of the oven and turn it upside down on a cutting board. Let it cool completely before cutting it into three layers.
For the filling:
300 g canned cherries in syrup
600 ml of whipping cream
4 tablespoons of powdered sugar
1 tablespoon of Kirsch or kirschwasser
100 g of dark chocolate curls
Separate the cherries from their syrup. Keep the juice and add the Kirsch, mix well and set aside.
Whip the cream together with the icing sugar.
Place the first layer of cocoa sponge cake on a serving plate, completely cold. Brush it with the cherry and Kirsch syrup. Spread a layer of whipped cream and some cherries.
Then place the second disc of sponge cake on it, brush it with the syrup, spread the whipped cream and distribute some cherries and then cover with the third disc.
Cover all the cake, surface and sides with cream, then distribute the dark chocolate curls.
Transfer the remaining whipped cream into a second pastry bag with a 15 mm star nozzle and proceed to decorate the surface, with many small tufts all around the edge. Decorate with the remaining cherries and keep the cake in the refrigerator until ready to serve.
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