The baker demonstrates: Black Forest Cherry Cake

Sponge Cake: 7 eggs 210g sugar 90g flour 90g cornstarch 35g cocoa powder Preheat the oven to 180°C (convection). Prepare all necessary ingredients, weigh them precisely, and sift the flour. Wrap the cake rings. Separate the eggs. Beat the egg yolks with half the sugar until foamy. Beat the egg whites until foamy (the bowl must be completely grease-free). Just before the egg whites are stiff, gradually add the remaining sugar. Carefully fold in the egg yolks and the beaten egg whites. Gradually and carefully fold in the flour. Pour the mixture into the prepared ring and smooth the surface. Bake the sponge cake at 180°C (convection) for 20-25 minutes (until a toothpick inserted into the center comes out clean). Tart: 1 large jar of sour cherries 40g cornstarch 1-1.5 liters heavy cream 4-6 tablespoons sugar 200ml kirsch. (Unlike what's shown in the video, it's better to add only 50ml to the cream and use the rest to soak the top two sponge cakes.) For garnish: Galamites Dark chocolate