Ingredients
Equipment
Method
- Step 1: Separate eggs. Beat egg whites with 3 tbsp cold water until stiff. Gradually add sugar and 1 packet of vanilla sugar while continuing to beat. Add egg yolks one at a time and mix well.
- Step 2: Sift flour and cocoa powder over the egg mixture and gently fold in to maintain airiness.
- Step 3: Line the bottom of a rectangular baking pan with parchment paper. Pour in the batter evenly and bake in preheated oven at 175 °C (top and bottom heat) for 30–35 minutes. Let cool completely before removing parchment paper.
- Step 4: Cut the cooled sponge horizontally into three equal layers. Place a cake ring around the bottom layer.
- Step 5: Drain the cherries and set aside 12 whole cherries for decoration. Whip 400 g of cream with 1 packet of whipping cream stabilizer and remaining vanilla sugar until stiff. Spread half the cream on the bottom sponge layer, sprinkle half the cherries on top.
- Step 6: Place the second sponge layer on top, press gently. Spread the remaining cream and cherries. Cover with the third sponge layer and refrigerate the cake for about 30 minutes.
- Step 7: Whip the remaining 400 g cream stiff. Use about half in a piping bag fitted with a star nozzle.
- Step 8: Remove the cake ring. Spread the remaining cream over the cake. Press about two-thirds of the chocolate shavings onto the sides of the cake.
- Step 9: Pipe 12 cream dollops on top and place a whole cherry on each. Sprinkle the remaining chocolate shavings in the center. Chill the cake for at least 20 minutes before serving.
Notes
Variations include using white chocolate shavings for a sweeter note, soaking cherries with Kirsch or Amaretto, or substituting cream with a yogurt-cream mix for a lighter version. Store the cake in the fridge for 2–3 days or freeze in airtight portions.