Black Forest Cake Recipe

For the sponge cake: Preheat the oven to 165°C. In a mixing bowl, beat the egg yolks and sugar until you achieve a smooth mixture. Gradually add the flour, cornstarch, and cocoa powder while continuing to beat. In another bowl, whip the egg whites until very stiff, then gently fold them into the batter. Pour into a greased cake pan, bake, and let it cook for about 25 minutes. Allow to cool for about 5 to 10 minutes before unmolding, then let cool on a rack.

For the whipped cream: In a large bowl, whisk the liquid cream vigorously. Then, when it starts to become firm, gradually add the powdered sugar.

For assembly: Pour the juice from the cherries into a bowl and let the cherries drain. When the sponge cake is cool, cut it into 3 layers. Brush the inside of the sponge with syrup. Pipe a layer of whipped cream on top and spread it evenly. Place the cherries over the entire surface. Soak the second layer of sponge on the side that will be against the cream, then place it on the cherries. Soak the top as well. Spread a second layer of whipped cream on top and add more cherries. Soak the last layer of sponge on the side that will be against the cream, then place it on the cherries. Soak the top again.

To finish, cover the entire black forest cake with whipped cream and smooth it out, then cover with chocolate shavings and place cherries on top. Refrigerate for at least 4 hours.