Ingredients:

  • 4 Large Eggs, separated
  • ¾ cup (150 g) Granulated Sugar, divided
  • ½ cup (60 g) All-Purpose Flour, sifted
  • ¼ cup (25 g) Unsweetened Cocoa Powder, sifted
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Fine Sea Salt
  • ¼ cup (60 ml) Vegetable Oil
  • ½ cup (120 ml) Water (for syrup)
  • ¼ cup (50 g) Granulated Sugar (for syrup)
  • ⅓ cup (80 ml) Kirschwasser Schnapps
  • 3 cups (720 ml) Heavy Whipping Cream (35% fat), very cold
  • ½ cup (60 g) Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Vanilla Bean Paste
  • 1 packet (10 g) Cream Stabilizer (optional)
  • 2 cups (300 g) Mixed Berries (Cherries, Raspberries, Blackberries)
  • 2 oz (55 g) Dark Chocolate (for shavings)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the 9-inch springform pan with parchment paper.
  2. Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Whip Egg Yolks: Whisk egg yolks with half of the granulated sugar until pale and thick (ribbon stage). Gently whisk in the oil.
  4. Whip Egg Whites: In a very clean, grease-free bowl, beat egg whites until stiff peaks form. Gradually beat in the remaining sugar until glossy and firm (meringue).
  5. Combine: Gently fold one-third of the meringue into the yolk mixture to lighten it. Then, fold in the dry ingredients until just combined. Finally, carefully fold in the remaining meringue.
  6. Bake: Pour batter into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
  7. Prepare Simple Syrup: Combine water and sugar in a small saucepan. Bring to a boil until sugar is dissolved. Remove from heat and allow to cool fully.
  8. Infuse Syrup and Prep Berries: Once the syrup is completely cool, stir in the Kirschwasser Schnapps. Reserve about ½ cup of the best berries for garnish; lightly mash or chop the remaining berries for the filling.
  9. Whip Cream: Combine the very cold heavy cream, powdered sugar, vanilla paste, and cream stabilizer (if using) in a chilled bowl. Beat until stiff peaks form.
  10. Slice Cake: Using a long serrated knife, carefully slice the cooled sponge horizontally into three even layers.
  11. Assemble Layer 1: Place the bottom layer on your serving plate. Generously soak the layer with about one-third of the Kirsch-Schnapps syrup. Spread a thick layer of whipped cream over the soaked cake and scatter half of the mashed berries.
  12. Assemble Layer 2: Place the second cake layer on top. Repeat the process: soak with syrup, cover with cream, and scatter the remaining mashed berries.
  13. Frost and Chill: Top with the final cake layer. Soak the top slightly, then use the remaining whipped cream to cover the top and sides of the torte. Place the torte in the refrigerator for a minimum of 3 hours to stabilize.
  14. Garnish and Serve: Just before serving, create dark chocolate shavings over the top of the cake. Artfully arrange the reserved fresh berries and cherries on top. Slice and serve.