Schwarzwald Kirschtorte 🍒

Method

1. 1

   Bake a chocolate sponge: beat very soft butter with most of the sugar until pale and fluffy, add eggs one by one, then fold in flour mixed with cocoa and baking powder and bake in a flat round until springy.

2. 2

   Cool the sponge completely and slice it into three even layers.

3. 3

   Simmer pitted sour cherries briefly with a little jam and sugar to a loose compote and cool; keep the juices.

4. 4

   Whip very cold cream with vanilla sugar to firm peaks, reserving some rosettes for the top.

5. 5

   Brush each sponge layer with kirsch cut with a little cherry juice, stack with cream and compote between the layers and a thin coat all over.

6. 6

   Press dark-chocolate shavings up the sides, pipe cream rosettes on top, set a cherry on each and rest cold for at least two hours before cutting.