Black Forest Cake 

Instructions

1. Prepare the sponge cake:

   Beat the egg yolks, hot water, and sugar together until the mixture is very creamy and the sugar crystals are no longer visible.

   Mix flour, cornstarch, baking powder, and cocoa powder, then sift over the yolk mixture.

   In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter.

   Immediately pour into a greased and floured springform pan and bake at 200°C (392°F) for 30–35 minutes. Gradually reduce the temperature during baking so the sponge doesn’t collapse — it should be around 150°C (302°F) toward the end.

   Let the cake cool completely.

2. Prepare the cherry filling:

   Drain the sour cherries, saving the juice. Use the juice and cornstarch to cook a pudding-like mixture. Set aside 16 nice-looking cherries for decoration. Fold the rest into the cherry mixture and let cool.

3. Assemble the cake:

   Slice the sponge cake horizontally into 3 layers.

   • Place the bottom layer on a serving plate.

   • Sprinkle with Kirsch.

   • Spread the cherry filling over the base and let cool completely.

4. Whip the cream:

   Beat the whipping cream with cream stabilizer and sugar until stiff.
   Spread a thin layer over the cooled cherry mixture.

5. Add the second cake layer, press gently, sprinkle with more Kirsch.

6. Spread with about half of the whipped cream, place the final layer on top.

7. Fill about 3 tbsp of whipped cream into a piping bag for decoration.

8. Cover the entire cake with the remaining cream. Pipe 16 swirls (or rosettes) on top and decorate each with a cherry.

9. Sprinkle chocolate shavings over the top and sides.

💡 Tip:
This cake also looks stunning baked in a heart-shaped pan!