Preheat the oven to 160°C. Beat the eggs and water for about 5 minutes until foamy. Sprinkle in sugar, continue beating for 2 minutes. Mix flour, starch flour, cocoa powder and baking powder. Carefully fold into the egg foam.Line a baking tray with baking paper, place greased cake ring on it. Pour the mixture into the cake ring and bake for about 20 minutes.Let the sponge cool, remove from the mold and cut horizontally.For the filling, set aside 6 sour cherries for the garnish. Mix starch with water. Bring compote to a boil, stir in starch, bring to a boil. For the cream, soak gelatin in water, squeeze out, gently warm in very little water and dissolve completely.Mix yogurt with lemon juice and sugar, stir in dissolved gelatin. Mix the low-fat curd into the yogurt mixture.Place the bottom sponge cake layer on a cake plate and put a cake ring over it. Mix the cherry brandy and sour cherry juice and drizzle half of the mixture over the cake base. Spread the sour cherry mixture on top, spread half of the cream. Place the top sponge cake layer on top and drizzle with the remaining liquid. Spread the remaining cream on top and garnish with the sour cherries.Chill the sour cherry cake for at least 4 hours.
Preparation Tip:
A wonderful soft cake recipe!
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