5 egg whites
50 ml water, ice cold
160 g caster sugar
10 g bourbon vanilla sugar
5 egg yolks
100 g wheat flour
100 g wheat starch
10 g baking cocoa
8 g baking powder
120 ml cherry juice
40 g cherry purrée
1.3 g agar-agar
100 g cherries, halved and pitted
40 g bourbon vanilla sugar
20 ml kirschwasser
50 g cherries, pitted, dried and chopped
Beat the egg whites, salt and water, add sugar and vanilla sugar and beat until stiff. Mix the egg yolks with a little water and add to the egg white mixture.
Mix the flour, starch, cocoa powder and baking powder, sieve and carefully fold into the mixture.
Making the Black Forest Dessert
Pour the dough into a rectangular springform pan and bake for about 30 minutes in a preheated oven at about 180 °C. Let the base cool and cut into 20 bars.
Mix the cherry juice, 20 g of the cherry purée, sugar to taste and the agar-agar, let it steep briefly, bring to a boil and then cool. Then mix it into a homogeneous mixture. Mix the cherries with the rest of the purée and sweeten with a little sugar if necessary.
Whip the Oldenburger Whipping Cream with the vanilla sugar and kirschwasser and spoon it into a piping bag with a round nozzle. Spray the kirschwasser cream onto the bars. For each serving, join two bars like a sandwich and put them on their sides on a plate.
The Final Touch
Decorate with cherries and cherry purée and serve garnished with mint.