About 12 pieces

To make the sponge:
2 eggs (size M)
* 50 g sugar
* 1 package Dr. Oetker vanilla sugar
* 50 g wheat flour
* ½ level tsp Dr. Oetker Backin 1 tablespoon cornstarch
* 1 tablespoon sifted cocoa powder

For the dough:
150 g wheat flour
* 1 tsp Dr. Oetker Backin
* 50 g sugar
* 1 package Dr. Oetker vanilla sugar
* 100 g butter or margarine
* 1 tablespoon water

For the cherry topping:
370 g drained sour cherries (from a jar)
* 1 package unsweetened glaze, red
* 25 g sugar
* 250 ml (¼ l), sour cherry juice (from a jar)
* 3-4 tablespoons cherry jam
* 3 tablespoons kirsch

For the cream topping:
500 g whipping cream
* 2 packs of Dr. Oetker Cream Stabilizer
* 2 packs of Dr. Oetker vanilla sugar
* 3 tablespoons kirsch
* 50 g dark chocolate shavings, powdered sugar if necessary *

Method:
preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

beat To make the sponge eggs in a mixing bowl with electric mixer with whisk at the highest level in 1 minute until fluffy. Mix sugar with vanilla sugar, sprinkle in 1 minute while stirring, then beat for about 2 minutes.

Mix flour with baking powder, cornstarch and cocoa mix, stir briefly to its lowest setting. Put the dough in half of a baking tray (30 × 20 cm, greased, lined with baking paper) and give smooth.

The baking paper on the open sides of the baking tray bend to the fold, so that a surface occurs. The baking tray in the preheated oven slide. The sponge cake bake about 10 minutes .

floor gently loosen the biscuit from the baking sheet edge, sprinkled with sugar to fall back paper, allow to cool, then remove mitgebackenes baking paper carefully.

To Knead dough with flour, baking powder, mix in a mixing bowl. Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then on a floured surface to a smooth dough, then roll out on a piece of parchment paper into a rectangle (about 30 × 20 cm) and pull the wax paper on a baking sheet. The baking tray in hot oven slide. Knetteigboden the same oven temperature bake about 15 minutes .

Knetteigboden with the baking paper from the baking sheet to cool on a wire rack pull, leave.

For the cherry flooring from the cherries absorb the juice and measure out 250 ml (¼ l). For glaze powder, sugar and cherry juice a cast cook according to package instructions. Stir in sour cherries, cherry mass allow to cool.

The Knetteigboden place it on a cake plate, spread with jam. Biscuit plate lay back and soak using a brush with kirsch.

cream until stiff For the coating with cream cream stabilizer and vanillin sugar. Stir in kirsch, cream into a piping bag with Lochtülle (12 mm). Squeeze onto Teigböden on both sides and in the middle of a thick cream together. The cherry ground with a spoon into the unoccupied spaces spread.

cream slices with grated chocolate sprinkle, put about 1 hour in the refrigerator.

Black Forest sections