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Traditional German Black Forest Cake 18cm cake tin Ingredients: Chocolate sponge: 3 large eggs 100g sugar 1 pinch salt 70g all purpose flour 20g cornstarch 20g cocoa powder ¼ tsp baking powder 25g melted butter Cherry filling: 170g sour cherries (drained weight) Cherry juice from the jar 4 tsp cornstarch 10g sugar Cream filling: 385g cold whipping cream 20g sugar 1 tsp vanilla extract 2 packets of cream stabiliser (Sahnesteif) Soaking and decoration: Kirschwasser Chocolate shavings About 8 cocktail cherries (Belegkirschen) Make the sponge: 1. Preheat the oven to 180C. Line an 18cm cake pan with baking paper. 2. Add 3 large eggs to a large bowl along with 100g sugar and a pinch of salt. Beat until the mixture forms ribbons that take a few seconds to sink back in. 3. Sift in 70g all-purpose flour, 20g cornstarch, 20g cocoa powder and ¼ tsp baking powder. Fold it in with a whisk, using as few strokes as possible. 4. Pour in 25g cooled melted butter and use a spatula to gently fold it in, trying not to deflate the batter. 5. Pour into the prepared tin and bake for around 30-35 minutes, or until a wooden skewer comes out clean. Let it chill before cutting. Cherry filling: 1. Save 3 tbsp cherry juice in a small jar and combine with 4 tsp cornstarch. 2. Pour the rest of the cherry juice from the jar into a saucepan, add 10g sugar and bring to a boil. Reduce to a simmer and cook until reduced to around 100ml. 3. Stir the cornstarch slurry again, then slowly pour it into the cherry juice while mixing vigorously. Keep mixing until it thickens. 4. Add the cherries and simmer for another minute. Transfer to a bowl and let it cool. Cream filling: 1. Combine 385g cold whipping cream, 20g sugar, 1 tsp vanilla extract and 2 packets of cream stabiliser (Sahnesteif). Whisk until stiff. Assemble: 1. Once the sponge is cool, cut it into 3 equal layers. 2. Place one layer on a cake plate, pour some Kirschwasser into a small bowl and use a spoon or a brush to wet the sponge. 3. Spread the cherry filling over it, leaving 2cm empty at the edge. Spread some cream on top, smooth it out and place the next layer on. 4. Repeat the process with wetting the sponge, and this time add a generous amount of whipped cream. Repeat with the third layer and cover the top and sides, leaving some cream behind for piping. 5. Use the remaining cream to pipe the rosettes now and refrigerate the cake overnight. Finish decorating with chocolate and cherries the next day. If left overnight the chocolate will bloom and absorb odours, and the cherries might slide off.

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