A great cake recipe for any occasion:
For the dough: separate the eggs, whisk the yolks with the water until creamy, add 2/3 of the sugar and the vanilla sugar and whisk until creamy. Beat the 4 egg whites until firm, gradually adding the remaining sugar. Fold the beaten egg whites into the egg yolk mixture. Mix flour with potato flour, baking powder and chocolate powder and add to the mixture. Cover the bottom of a cake springform pan with baking parchment and pour in the batter. Preheat oven to about 180 degrees and bake for 20 to half an hour. When the sponge cake has cooled, cut it with a thread twice horizontally into three slices thick on the spot.
For the filling: heat the juice of the cherries with ground cloves and the cinnamon stick, thicken a little with gelatine according to the instructions on the package. Drizzle the lower sponge cake slice with cherry brandy and spread half of the cherry cream on it. Top with a dense layer of cherries. Whip the cream and firm it with cream stiffener. Spread about a quarter of the whipped cream over the cherries. Place the middle sponge cake slice on top. Drizzle this also with kirsch, spread with cherry cream, top with cherries and cover with another quarter of the whipped cream. Place the top sponge cake slice on top, also drizzled with kirsch. Spread the remaining half of the whipped cream all around the cake. Place a small remainder in a piping bag and pipe the Tor
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