Ingredients
Dark sponge
- 5 eggs
- 170 g sugar
- 120 g flour
- 70 g corn flour (starch)
- 1 tsp baking powder
- 3 tbsp cocoa powder

Shortcrust pastry
- 200 g flour
- 50 g sugar
- 1 pinch salt
- 100 g butter, cold, cut into pieces
- 1 egg yolk

Filling and topping
- 1 jar sour cherries (680 g)
- 20 g corn flour (starch)
- 60 g Kirsch (cherry brandy)
- 60 g icing sugar
- 100 g cherry jam
- 1000 g cream, min. 30 % fat
- 4 tbsp vanilla sugar
- 80 g chocolate shavings
- 16 candied cherries

Step 1
Preheat oven to 180C.
180

Step 2
Insert butterfly. Place eggs and sugar into mixing bowl,
 S1, 400RPM 40C 5M

Step 3
Add flour, corn flour, baking powder and cocoa powder,
S1,350RPM, 20S,S2
Remove butterfly. Pour sponge dough into a greased and lightly floured spring form ( 28 cm), bake in a preheated oven at 180C for 30 - 35 minutes. Clean mixing bowl. Remove dark sponge from spring form and transfer to a cooling rack. Let dark sponge cool completely.

Step 4
Preheat oven to 180C.
180
Step 5
Place all shortcrust pastry ingredients into mixing bowl,
 S1, 3000RPM 40S, S2;
Roll out dough to a round shape ( 28 cm), place in a greased spring form ( 28 cm) and prick with a fork. Bake in a preheated oven at 180C for 20 minutes. Clean mixing bowl. Allow short crust pastry to cool completely in spring form.

Step 6
Drain sour cherries in simmering basket and collect the juice in a bowl.

Step 7
Place 250 g collected cherry juice and corn flour into mixing bowl,
S1 RVS 150PRM 100C 3M;

Step 8
Add 30 g Kirsch and 30 g icing sugar,
S1, RVS 350RPM,60S, S2;
Transfer thickened cherry juice into a bowl with drained sour cherries and mix carefully.
Step 9
For soaking liquid,
place remaining cherry juice (approx. 100 g), 30 g Kirsch and 30 g icing sugar into mixing jar,
S1, 350RPM 10S, S2
Take out and store in a bowl.

Step 10
Place short crust pastry onto a cake plate and spread a thin layer of cherry jam on top.

Step 11
Cut dark sponge twice to form three layers. Place first layer onto the short crust pastry, sprinkle with some soaking liquid and spread cherry mixture on top. Sprinkle the other 2 layers with remaining soaking liquid. Clean mixing bowl, rinse with cold water and dry.

Step 12
Insert butterfly. Place 1000 g cold cream and 2 tbsp vanilla sugar into cold mixing bowl,
S1, 400RPM 5M,S3
Transfer into a bowl and place in the fridge. Place some whipped cream into an icing bag for decoration.

Step 13
Spread approx. 1/4 of whipped cream onto the cherry layer, place second layer of dark sponge on top and spread with approx. 1/3 of whipped cream. Place last layer on top and cover the complete cake with remaining whipped cream. Mark 16 slices on the cake.

Step 14
Sprinkle the whole cake with chocolate shavings. Pipe 16 whipped cream spots at the end of each slice and garnish each with a candied cherry. Cover the cake and place it into the fridge. Before serving, cut the cake into slices with a sharp knife.