Black Forest Cherry Domed Cake

For the Black Forest cherry dome cake, preheat the oven to 170 °C. Melt the chocolate in a bain-marie and allow to cool slightly. Whip the egg whites to egg whites and set aside.

Beat the soft butter until fluffy, add the sugar and gradually stir in the egg yolks. Add the chocolate to the mixture.

Add the flour, starch, baking powder and cocoa powder to the mixture through a sieve and mix in. Finally, gently fold in the beaten egg whites.

Pour the batter into a buttered pan and bake for 70 minutes for the 30 cm pan and 45 minutes for the 20 cm pan. Use a skewer to make sure the batter is done.

Let both doughs cool down afterwards. The 30 cm dough is needed first. Line a large bowl (about 4L capacity) with plastic wrap.

Cut each of the two dough shapes twice, making three pieces of each dough. Set aside the bottom part of the 30 cm and 20 cm baking dish.

Place the top part of the 30 cm baking dish in the bowl with plastic wrap and use the remaining pieces of dough to line the entire bowl with dough (except for the bottom parts).

For the filling, whip the whipped cream with the sugar until stiff, add the curd. Soak the gelatin and dissolve in cherry juice, then stir into the mixture.

Pour about a third of the mixture into the cake lined bowl. Then place the 20 cm base on top of the mixture and press down lightly.

For the cherry sauce, mix the cherries,

Preparation Tip:

Before toppling, consider whether you need to transport the Black Forest Cherry Domed Cake, or if you need it at home. Since the cake is relatively heavy and unwieldy, it is recommended to topple the cake immediately on the bottom of the transport form or a sideboard.

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