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Sponge cake: 7 eggs 210g sugar 90g flour 90g cornstarch 35g cocoa powder Preheat the oven to 180°C (fan oven). Have all the ingredients ready and weigh them exactly. Sift the flour. Pack the cake rings. Separate the eggs. Beat the egg yolks with half the sugar until frothy. Beat the egg whites until frothy (the bowl must be completely fat-free). Just before the egg whites are firm, sprinkle in the remaining sugar. Carefully fold in the egg yolks and egg whites. Gradually and carefully work in the flour. Pour the mixture into the prepared ring and smooth it out. Bake the sponge cake at 180°C (fan oven) for 20-25 minutes (use a skewer to test). Cake: 1 large jar of morello cherries 40g cornstarch 1-1.5l cream 4-6 tbsp sugar 200ml cherry brandy. (Unlike what is shown in the video, it is better to only add 50ml to the cream and use the rest to soak the top two sponge cakes.) to garnish: cherries dark chocolate