Thunderstorm Cake with Sour Cream

Instructions

For the chocolate sponge:

1. Beat eggs with sugar and butter until soft and fluffy. (Take your time – it’s worth it!)

2. Sift cocoa, flour, and baking powder, add to the egg mixture and gently stir into a smooth batter.

3. Pour the batter into a greased and floured 26 cm springform pan. Bake at 200°C (top/bottom heat) for about 10–15 minutes.

4. Remove the base from the pan, let cool, and surround it with a cake ring.

For the meringue topping:

1. Beat butter with 50 g sugar until fluffy.

2. Separate eggs. Gradually add the egg yolks to the butter-sugar mixture.

3. Mix flour and baking powder, sift over the batter and fold in well.

4. Grease the bottom of a 26 cm springform pan and spread the batter evenly.

5. Beat egg whites with 75 g sugar until stiff peaks form and spread over the batter.

6. Sprinkle sliced almonds on top.

7. Bake at 160°C (fan oven) for 30–35 minutes.

8. Remove from pan and let cool slowly.

For the cherry layer:

1. Drain the sour cherries, reserving the juice.

2. Bring the cake glaze and cherry juice to a boil. Stir in the drained cherries and spread the mixture on the chocolate sponge inside the cake ring.

3. Let cool briefly.

For the vanilla quark cream:

1. Meanwhile, whip milk with cream powder and whipped cream stabilizer vigorously.

2. Slowly fold in the low-fat quark and sour cream.

3. Spread the quark cream over the cherries.

4. Finally, top with the cooled meringue topping.

Let the cake rest for a few hours to set and develop flavor. It can also be enjoyed immediately!