Try this delicious cake recipe:
Quickly knead all ingredients for shortbread except cornstarch and flour until smooth. Work flour and maizena (cornstarch) underneath. Rest the dough in the refrigerator for 10 minutes. Later, roll out, cut out a ring of about 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can be easily frozen.) Prick the dough a few times with a fork and then bake in a 180_degree oven for 10 min.
For the frankfurter quantity (sponge cake) melt the butter in a saucepan and bring to a boil once, then remove from the kitchen stove. Beat the vanilla sugar, sugar, eggs, a little salt and lemon peel in a bain-marie until warm. Then remove the baking bowl from the water bath and continue beating for 6-8 min until cooled. Sift flour, cocoa and cornstarch on top and fold in. Finally, fold in the melted warm butter.
Pour the mixture into a 26 cake springform pan or possibly a 26 ring cake pan placed on a baking sheet lined with parchment paper. Bake in a hot oven at 180 °C (convection oven) for 2 minutes, then turn down to 165 °C and continue baking for about 18 minutes. Cool the bases well. Cut 3 approx. 1 cm thick layers/bottoms from the sponge cake base.
To soak the sponge bottoms, bring 80 g sugar to the boil with 80 g water, cool and stir in 4 centiliters cherry brandy. For the filling, mention the fresh cherries with 70 g sugar and cinnamon.
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