INGREDIENTS
- Sponge cake:
- – Flour 180 g.
- – Cocoa 30 g.
- – Butter 30 g.
- – Sugar 200 g.
- – Baking powder 1 tsp.
- Stuffed:
- – Cherries 300 g.
- – Cherry juice.
- – Kirch 100 cc.
- – Cornstarch 1 tbsp.
- – Butter 30 g.
- – Additional cherries 150 g.
- – Chocolate curlers to brighten.
- – Mint leaves.
The basic black forest can’t be lacking within the pastry particular with a spectacular cherry juice for the filling, you’ll take pleasure in a really superb cake!
PROCEDURE:
1. For the sponge cake, beat the eggs with the sugar in a double boiler.
2. Sift the cocoa with the flour and baking powder. Add to the batter in an enveloping method and eventually take away a little bit of the combination with the melted butter and blend once more into the batter to equalize densities.
3. Place in a greased and floured mildew.
4. Prepare dinner in a medium oven till properly cooked. Let cool and lower into three layers.
5. For the filling, beat the whipped cream till whipped.
6. For the cherries, warmth the cherry juice and thicken it with the starch. Add the cherries and butter. Let cool.
7. To assemble, moisten the cake with alíibar and place the cream and cherries in every layer.
8. End with cream and chocolate curls.
