INGREDIENTS:
For the cookie:
6 eggs separated
150g caster sugar50g cornstarch
3 tbsp cocoa powder1 sachet of vanilla sugar
50g flour For the whipped cream:
650 ml cold whole cream
75g icing sugar Chocolate shavings1 jar of cherries in syrupKirsch (optional) Preparation;
INSTRUCTIONS:
For the cookie:
Preheat the oven to 160°C.
Beat the egg yolks, powdered sugar and vanilla sugar until the mixture whitens.
Add the flour, cornstarch and cocoa powder and continue beating.In another bowl, whip the egg whites until stiff then gently fold them into the batter.
Pour the preparation into a buttered and floured mold, put in the oven and cook for 40 minutes.Unmold and let cool on a wire rack.
For the whipped cream:
Beat the very cold crème fraîche, and when it begins to become firm, pour in the icing sugar and continue beating until fully incorporated.
Assembly :
Drain the cherries and reserve their juice.
Cut the cake into 3 equal parts horizontally, soak the 2 parts of the biscuit with the cherry juice.
Put the first part of the cake on a serving platter, soak with cherry syrup (here it is possible to put a few drops of Kirsch to alcoholize the cake), spread a little whipped cream.
Put cherries then add a little whipped cream.
Put the second part of the cake on top.Repeat the same steps, finally put the last part of the cake, soak it with syrup and Kirsch and spread the whipped cream on the surface and sides.Decorate your black forest with chocolate shavings and whipped creamAnd finally the icing on the cake!
Another way to decorate your cake
