Black Forest cherry cake with 800g whipped cream & 1 jar of cherries

1. First, separate the eggs. Beat the egg whites with 3 tbsp cold water until stiff peaks form. Gradually add the sugar and 1 packet of vanilla sugar while beating. Beat in the egg yolks one at a time. Mix the flour and cocoa powder, sift onto the egg white mixture, and fold in.

2. Line the bottom of a rectangular baking pan with baking paper. Pour in the batter and smooth the surface.

Bake in a preheated oven (electric: 175°C/fan: 150°C/gas: see manufacturer's instructions) for 30–35 minutes. Remove from the oven and let cool. Peel the baking paper off the sponge cake.

Now slice the sponge cake horizontally into three layers. Place a cake ring around the bottom layer.

3 Drain the cherries in a sieve and set aside 12 nice cherries.

Whip 400g of cream until stiff, gradually adding the cream stabilizer and one packet of vanilla sugar.

Spread half of the whipped cream onto the bottom layer and distribute half of the cherries on top.

Place the second layer on top, press down lightly, spread with the remaining cream, and top with the remaining cherries. Place the top layer on top, press down lightly, and chill for about 30 minutes.

4 Next, whip another 400g of cream until stiff. Transfer just under half of the whipped cream to a piping bag fitted with a star nozzle.

Remove the cake ring.

Frost the cake with the remaining whipped cream.

Now press about two-thirds of the chocolate shavings around the edge of the cake. Pipe 12 rosettes of whipped cream onto the cake.

Place the reserved cherries on top of the rosettes. Sprinkle the remaining chocolate shavings over the center of the cake.

Rechill for another 20 minutes.

I love this Black Forest cherry cake, it always turns out perfectly! Enjoy!