Prepare the filling: Blend the arrow root/cornstarch with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar. Carefully peel off the baking paper and cut the sponge in half horizontally. Remove the sponge from the oven, remove the ring from the pan and let the sponge cool down. Spoon the sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes at 180☌/350☏. Sift and mix the flour and cornstarch, baking powder, cinnamon and cocoa, and stir into the egg mixture quickly. The egg mixture should be very fluffy and nearly white. Whisk for at least 2 minutes after the sugar is added. Slowly sprinkle the sugar and vanilla sugar into the egg mixture while you continue whisking. Prepare the Sponge: Put the eggs into a large mixing bowl, use a handmixer at the highest speed and whisk the eggs until foamy. Clean the springform pan, grease the bottom and line with baking paper. Remove the pastry immediately from the pan and let it cool on a wire rack. Bake in the preheated oven at 180☌/350☏ for 15 minutes. Roll the dough out and line the bottom of the springform pan, prick the dough a few times with a fork. Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until you get a smooth dough.

Prepare the shortcrust pastry: Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Preheat the oven and grease a 28 cm (11 in) springform pan. Before you start, please check this page for flour facts and gram to cup conversion.

Black forest cake recipe traditional