Schwarzwälder Kirschtorte with Kirsch Cream and Sour Cherries

What you need

• 9 large eggs, at room temperature
• 200 g (1 cup) granulated sugar, for the sponge
• 125 g (1 cup) all-purpose flour
• 45 g (1/2 cup) unsweetened cocoa powder
• 55 g (4 tbsp) unsalted butter, melted and cooled
• 1/2 tsp vanilla extract
• 680 g (24 oz) jarred sour cherries, one jar with juice, such as morello; drain and keep the juice
• 30 g (1/4 cup) cornstarch
• 100 g (1/2 cup) granulated sugar, for the cherries
• 50 g (1/4 cup) granulated sugar, for the syrup
• 75 ml (5 tbsp) kirschwasser, divided
• 830 ml (3 1/2 cups) cold heavy cream
• 40 g (1/3 cup) powdered sugar
• 85 g (3 oz) dark chocolate, in a block, at room temperature
• 12 fresh cherries, with stems, or 12 reserved jarred cherries

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Line the bottoms of two 23 cm (9 in) round cake pans with baking paper; leave the sides ungreased.

2. 2

   Whisk the eggs in a stand mixer on high for 1 min. With the motor running, pour in the 200 g of sugar slowly, then keep whisking until very thick, pale and tripled in volume, 8-10 min. A ribbon trailed from the whisk should sit on the surface for a few seconds.

3. 3

   Sift the flour and cocoa together. Sift them over the eggs in 3 additions, folding gently with a large spatula after each until no streaks remain.

4. 4

   Mix the vanilla into the cooled melted butter. Drizzle it down the side of the bowl and fold it in with as few strokes as possible.

5. 5

   Divide the batter between the pans and bake straight away until a skewer comes out clean and the tops spring back, 20-25 min.

6. 6

   Cool in the pans for 10 min, run a knife around the edges, then turn the sponges out onto a rack and peel off the paper. Leave until completely cold.

7. 7

   For the filling, stir 120 ml (1/2 cup) of the reserved cherry juice with the cornstarch until smooth.

8. 8

   Heat another 120 ml (1/2 cup) of juice with the 100 g of sugar in a saucepan until the sugar dissolves. Stir in the cornstarch mix and cook, stirring, until thick and glossy, 1-2 min. Fold in the drained cherries, keeping 12 aside if you have no fresh ones, and let the filling cool.

9. 9

   For the syrup, bring the 50 g of sugar and 60 ml (1/4 cup) of water to a boil until clear. Cool, then stir in 60 ml (1/4 cup) of the kirsch.

10. 10

    Whip the cream to soft peaks, add the powdered sugar and the last 1 tbsp of kirsch, then whip until firm enough to spread. Keep it cold.

11. 11

    Cut each sponge in half horizontally with a long serrated knife to get 4 thin layers.

12. 12

    Place one layer on a cake plate, brush it with a quarter of the syrup, spread with a thin layer of cream and spoon over a third of the cherry filling.

13. 13

    Repeat with two more layers, then top with the last layer, cut side down, and brush it with the remaining syrup.

14. 14

    Spread cream over the top and sides, saving some for piping 12 rosettes around the top edge.

15. 15

    Shave the chocolate with a vegetable peeler and press the shavings onto the sides, then scatter more over the centre.

16. 16

    Pipe the rosettes, set the whole cherries on top and refrigerate for at least 4 hours before slicing.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.