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ter with a fork to create the marble ef-
fect. Insert the grate at the bottom level
in the oven and place the cake pan on
the grate. Preheat the oven to 170°C
and bake about 50 minutes with top and
bottom heat.
Black Forest cherry crown cake
Ingredients for a ring mould with a diam-
eter of 26 cm:
Ingredients for the crust: 6 eggs, 4 TBSP
warm water, 200 g sugar, 1 envelope va-
nilla sugar, 2 pinches cinnamon, 200 g
flour, 1 TBSP cocoa powder, 1 TBSP
corn starch, 1 tsp baking powder
For the filling: 1 jar pitted sour cherries,
1/8 l kirsch, 1/8 l cherry juice, 1 TBSP
sugar, 1 envelope red cake glaze, 1/4 l
sweet cream, 1 envelope vanilla sugar,
1 TBSP powdered sugar, 2 TBSP cocoa
powder
Preparation: Separate the eggs and beat
the egg yolk with the water, sugar and
vanilla sugar with an ESGE hand blender
or a mixer until very foamy. Beat the egg
white until stiff and put on top of the egg
mass. Combine the flour, cocoa powder,
corn starch and baking powder and sift
over the egg mass. Fold in carefully using
a spatula. Butter and flour a ring mould
or a springform pan with a „gugelhupf"
insert. Insert the grate at the bottom
level in the oven and place the cake pan
on the grate. Preheat the oven to 170 °C
and bake about 45 minutes with top and
bottom heat. Insert the grate at the bot-
tom level in the oven. Place the cake pan
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on the grate and bake the sponge about
45 minutes. Then remove the sponge
from the pan and let cool (over night).
Mix the cherry juice, sugar and kirsch
and keep 2 TBSP of this mixture for
dissolving the cake glaze powder. Heat
the juice on the stove, add the dissolved
cake glaze and bring to a boil. Remove
the glaze from the heat and stir in the
cherries, keeping 16 for decoration. Al-
low the filling to cool. Slice the cake
horizontally into three slices. Whip the
cream with the powdered sugar and
vanilla sugar until very stiff (use whip
cream stabilizer, if necessary). Spread
half of the cherry filling on the bottom
ring and top with 1/3 of the cream. Place
the middle ring on top of the first and
spread on the remaining cherries and
1/3 of the cream.
Place the top ring on top and spread the
entire cake with cream. Dust the crown
cake with the cocoa and decorate with
the 16 cherries. Decorate with the re-
maining cream and chill.
Savarin with strawberries
Ingredients for a ring mould with a diam-
eter of 22 cm
2 eggs, 2 TBSP hot water, 100 g sugar,
1 envelope vanilla sugar, 125 g flour,
30 g corn starch, ½ tsp baking powder,
butter for the pan
Ingredients for dousing: 1/8 l water, 10g
sugar, 1 envelope vanilla sugar
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