Black Forest Cake

For the Black Forest gateau, beat eggs, fine granulated sugar, vanilla sugar until foamy, mix water and oil and stir in.

Sift flour, cocoa powder and baking powder and stir into the yolk mixture. Bake at 180 degrees for about 1 hour.

For the cream, heat the whipped cream and chocolate and mix well. Bring the cream to the boil once and refrigerate (preferably overnight).

Whip with a mixer before using.

For the topping, heat cherry juice. Soak gelatin in cold water, squeeze well and dissolve in warm cherry juice. Add the cherry rum. Add the cherries and let stand until the mixture begins to gel (takes a long time).

Cut cake twice and drizzle with cherry rum. Spread the first cake layer with chocolate cream, place the second cake layer on top and spread with the jellied cherry mixture.

Then place the third cake layer on top. Finally, spread with whipped cream and decorate with chocolate chips.

Preparation Tip:

You can decorate the edge of the Black Forest Cake with a top stipple and cherries on top.

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