How to make
Oven - 340°F (170°C); Round cake tin with a diameter of about 9″ (24 cm) greased and covered with baking paper.
The fruit are removed from the syrup and placed in a bowl with 2 tbsp. of liqueur - Kirsch. Cover them with foil and set them aside. Put the 1 cup (240 ml) syrup in a pot, add the sugar and 2 tbsp. of liqueur is heated on a heated hob, until the sugar has melted. Remove it and set it aside.
In a bowl, mix the flour, salt and cocoa through a sieve.
In a bowl, beat the sugar and eggs with a wire whisk. Place them in a water bath only, until the sugar has melted, while beating continuously with a wire whisk for about 5 minutes. Remove the mixture from the heat and immediately place it in the bowl of the mixer and beat at high speed, until they increase in volume and the mixture becomes light and fluffy. If the mixer is raised, the mixture should fall down like a ribbon.
Remove it from the mixer and add the flour mixture in three portions, by stirring gently with a spatula. Separate one cup and add it to the warm butter, by stirring with a wire whisk, until a homogeneous mixture is obtained. Return it back into the main mixture and mix very carefully with a spatula. Pour it into the cake tin and smooth it out. Tap to let the air out.
Bake at 340°F (170°C) for about 25 minutes or until the walls of the cake are separated from the cake tin or until a stick is placed with the middle of the cake and it comes out dry. Cool it completely.
GLAZE:
Pour the cold cream into the bowl of the mixer or hand held mixer, add the sugar and vanilla. Stir, cover it and refrigerate it for 30 minutes. Pout it back into the mixer and beat at high speed.
ASSEMBLING THE CAKE:
Using a sharp and long knife or a device for cutting cake layers, the cake is divided into two equal parts. Each part is well soaked, about 4 - 4.5 tbsp per cake layer. Pour 1/3 of the cream, smooth it out and place the fruit next to each other - morello cherries.
Cover with the second well-soaked cake layer, press lightly and pour cream again, by smoothing on all sides. The remaining cup of cream is placed in a piping bag with a star tip and roses are shaped and the rest of the fruit is placed between them. Sprinkle with chocolate shavings. The cream cake is kept in the refrigerator.
The Black Forest Cake is ready.
Note: I have used frozen morello cherries and cherries, about 9 oz (250 g). You can also use compote fruit, but then the sugar should be reduced by half.
The specified cream is more than necessary and can be reduced to 0.9 lb (400 g). I used the original Kirsch - German cherry brandy, but you can also use another type of alcohol, includling and cherry liqueur, but if made with alcohol or vodka, because brandy will change the taste of the cake.
