Kirsebærkage (Cherry Cake)

Ingredients:

For the Cake:
4 eggs, separated
2 tbsp water
150g caster sugar
2 tsp vanilla sugar
100g plain flour
100g cornmeal
3 tsp baking powder
4 tbsp cocoa powder

For the Filling:
400g cherries, pitted
400ml whipping cream
2 tbsp cherry liqueur (optional)

chocolate shavings, to garnish
cocktail cherries, to garnish

Method:

Whisk together the egg yolks, water, vanilla extract and sugar until light and frothy. In a separate bowl, sift together the flour, cornmeal, baking powder and cocoa powder.

Add the egg whites to a clean and dry bowl then beat until stiff. Fold the egg whites into the egg yolk mixture. Now sprinkle the flour mix, a little at a time, over the egg mixture and gently fold to combine. Continue until all the flour mix has been incorporated.

Turn the batter into a 22cm diameter springform cake tin. Level the surface with a spatula then transfer the cake to an oven pre-heated to 200°C and bake for about 40 minutes, or until springy to the touch and a skewer inserted into the centre emerges cleanly.

Allow to cool in the tin for 20 minutes then turn out onto a wire rack to cool completely. When the cake is cold, slice in half crossways. Place the bottom half on a serving plate. Top this with the cherries and drizzle over the cherry liqueur. In the meantime, beat the cream until stiff. Spread 2/3 of the whipped cream over the cherries then set the second cake half on top.

Cover the top and sides of the cake with the remaining cream then sprinkle over the chocolate shavings and add a ring of cocktail cherries around the outside. Serve immediately.