Quick Black Forest cake

I planned doing this design on the weekend, just to train my dexterity. Beneath the little blossoms a quick cherry gateau is hidden. I don't like to bake the same cakes over and over again and as I already have baken this cake more than often as it is the favorite one of my darling, I decided to emphasize the decoration at this one, and easied up the flan base a lil' bit. The layering therefore is: nut-sponge, cinnamon-sponge, morellos and finally a cream-layer. To get the straight shape I used a chocolate ganache to even out the little bumps. I baked the gateau in a 10 inch (24cm) spring form, what means it's enoooormous by my standards!

For the nut-sponge:

1 1/2 cup grounded hazelnuts (200g)
2 1/4 cup flour (260g)
1/2 cup sugar (110g)
3-4 tablespoons cocoa
2 1/2 fl. oz. agave nectar (70g) (or 1/4 additional cup (60g) sugar)
1 sachet of vanilla sugar
1 teaspoon natron
1 tablespoon vinegar
1 pinch of salt
2 1/2 fl. oz. oil (80ml)
13 fl. oz. water (380ml)

Mix the nuts, flour, sugar, cocoa, vanilla sugar, natron and salt. Afterwards stir in water, oil, agave nectar and vinegar. Bake it at 320°F (160°C) for about 50-65 minutes. Please do the toothpick test as the sponge must not get too dry!
Let the sponge chill, then cut it into two layers which will work as bases.

For the ganache:

2 pounds cooking chocolate (1kg)
17 fl. oz. oat based cream (500ml) ("Oatcuisine")

Mince the chocolate into crude pieces, boil up the cream. As soon as the cream doesn't boil anymore, pour in the chocolate and stir until it's melted. Form a boundary with the ganache, in order that the cherries won't flow away.

1 can of morellos
1 sachet glaze (or 1 knife point agar-agar)
1 tablespoon sugar
2 tablespoons cherry brandy

Boil up 3/4 of the cherry juice together with the glaze powder and stir in the sugar. As soon as the bulk starts to chill, add the brandy. Drain the cherries, disperse 'em onto the nut sponge and douse it with the cherry bulk. Put the second base on top and even out the brink with some ganache.

For the cinnamon sponge:

4 cup flour (460g)
1/2 cup sugar (110g)
2 fl. oz. agave nectar (60ml)
1 teaspoon natron
1 knife point of cinnamon
1 pinch of salt
2 1/2 fl. oz. oil (80ml)
5 fl. oz. water (160ml)
7 fl. oz. soy-milk (200ml)

Once again first mix the dry ingredients then add the juicy ones. Bake at 320°F (160°C) for about 50-65 minutes. Do the toothstick test again. Let also cool down the sponge. Then cut off about one inch (2-3cm) of the brim (be careful, you will need it in the following) and divide the sponge horizontally into two. Lay aside the upper half (you don't need it anymore) and place the brim-ring on top of the gateau. Sprinkle a lil' bit of the brandy onto the brim.

Filling:

10 fl. oz. soy-cream (300ml)
2 sachets "whip it"
1 sachet vanilla sugar

Beat the cream together with the sugar and the "whip it" and pour it onto the cake in the inner of the brim-ring. Lay the remaining sponge-base on top of the cream as cover layer and encase the whole cake with ganache. Let it draw in the refrigerator over night.

On the next day I coated the gateau with an icing (2 pounds / 1 kg) and put some blossom on it for decoration.

Have fun!!!