Black forest cake

Black forest cake

Ingredients

5  eggs, separated
3/4  cup sugar
3/4  cup flour
1/4  cup  cocoa powder
Pinch of salt
Pinch of vanilla
Shredded chocolate, for decoration

Whipped cream

3  cups fresh cream
2  tbsp sugar
1  large can fruit cocktail or black cherry compote
1  cup sugar syrup (use the syrup in the can)

Method:

• Line the bottom of a 26 cm. cake pan with parchment paper or grease and flour the bottom and sides of a cake pan.
• Beat the egg whites until white and fluffy and add a 1/4 cup sugar gradually to obtain a satiny stiff meringue. Beat the egg yolks with the remaining 1/2 cup sugar, salt and vanilla. Blend in the flour and the cocoa powder.
• Fold the meringue into this blend to obtain smooth batter. Transfer this batter into cake pan and bake in a preheated oven of 350 F (180 C) for 20-25 minutes until the cake is puffy and the inside is cooked.
• Remove from the oven and leave to become warm, then invert on a grid and leave to cool completely. Whip the 2 creams with the 3 tbsp sugar until fluffy.
• Divide the cake into 3 layers and brush the first layer slightly with the fruit syrup. Spread one part of the cream over the first layer and top with some of the fruits.
• Cover with the second layer of cake and repeat the same procedure. Cover with the top layer, brush with syrup and spread with the rest of the cream on top and the sides of the cake.
• Coat with shredded chocolate. Decorate the top of the cake with more whipped cream and cherries. Keep in the refrigerator until serving time.