Kirschkuchen

Ingredients

• BISCUIT BASE
• 5 eggs, separated
• 10 g vanilla sugar
• 160 g sugar
• 45 ml neutral vegetable oil
• 190 g flour
• 5 g baking powder
• 1 pinch salt
• CHERRY FILLING
• 400 g fresh or frozen cherries
• 100 g sugar
• 15 g cornflour
• CREAM
• 300 g soft cream cheese
• 60 g icing sugar
• 400 ml double cream

Method

1. Preheat the oven to 170°C (338°F).
2. Line the base of a 20 cm cake tin with baking paper.
3. Separate the eggs.
4. Whisk the egg whites until they form firm peaks.
5. In a separate bowl, whisk the egg yolks with the vanilla sugar and 160 g sugar until pale and fluffy.
6. Add the vegetable oil and mix until incorporated.
7. Sift together the flour, baking powder and salt.
8. Fold the dry ingredients into the egg-yolk mixture.
9. Gently fold in the whipped egg whites without knocking out the air.
10. Transfer the batter to the prepared tin.
11. Bake for 30–40 minutes, until risen and a skewer inserted into the centre comes out clean.
12. Leave the sponge to cool completely.
13. Place the cherries, 100 g sugar and cornflour in a saucepan.
14. Cook over medium heat, stirring regularly, until thickened.
15. Leave the cherry filling to cool.
16. Beat the cream cheese with the icing sugar until smooth.
17. Whip the double cream until it holds firm peaks.
18. Fold the whipped cream into the cream-cheese mixture.
19. Slice or layer the cooled sponge as desired.
20. Fill with the cooled cherry mixture and cream.
21. Chill for at least 30 minutes before serving.