For the sponge cake batter, separate the eggs, beat the yolks with the powdered sugar and water until foamy. Beat the egg whites until firm and then fold them into the egg mixture alternately with the flour.
Spread the sponge mixture to the thickness of a thumb on a greased and floured baking tray and bake in a preheated oven at 200 °C until golden brown. Cut out the sponge while lukewarm with a round cookie cutter (4 cm).
For the filling, crumble the rest of the sponge cake dough. Melt the chocolate and add to the sponge cake and the remaining ingredients to make a homogeneous mass.
Put two pieces of dough with filling together, prepare glaze according to instructions and dip the doughnuts in it.
Top each doughnut with a piece of candied cherry and place in the ramekins.
Preparation Tip:
The candied cherries can be omitted as desired. Instead, you can decorate with dark chocolate.
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