Preparation:
Mix the egg yolk with water and sugar until a very creamy mass has formed and the sugar crystals are no longer visible.
Mix the flour, starch, baking powder and cocoa and sift over the egg yolk cream. Beat the egg whites and carefully fold everything in. Pour immediately into a greased, floured springform pan and bake at 200 °C for 30 – 35 minutes. Lower the temperature during the baking process so that the biscuit does not sink in, so that the temperature at the end of the baking time is only approx. 150°C. Let cool down.
Drain the sour cherries in a bowl to catch the juice. Cook a pudding with the cherry juice and starch. Put the best 16 cherries aside. Fold the rest into the cherry juice mixture.
Cut the cake base twice; drizzle some kirsch on the bottom one and cover with the cherry mixture. Let cool down.
Whip the cream with the cream stiffener and sugar until stiff, spread thinly over the cooled cherry mixture, place the next cake base and press down lightly. Drizzle with cherry brandy again.
Spread the base with approx. ½ of the cream, press on the next base.
Put about 3 tablespoons of the remaining cream in a piping bag.
Cover all around with the remaining cream, pipe 16 tuffs on with the piping bag and top with the cherries that have been set aside.
Sprinkle the top and edges with grated chocolate.
The cake looks great in a heart shape!
