Black Forest cake

Ingredients for 1 servings:

• 1 jar sour cherries (750 g)
• 1 pack of pudding powder, vanilla flavor
• cherry brandy
• 6 cups of sweet cream, very cold
• 2 tbsp powdered sugar
• 1 tbsp vanilla sugar
• 5 packs of cream stiffener
• 1 cake base (Vienna), dark, three-layer
• 1 pack of chocolate shavings

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sour Cherry Filling: Drain the cherries well and reserve the juice. Set aside 12 cherries for decoration. Top up the juice with water to make 400 ml. Make a pudding from the pudding mix and the diluted juice. Caution: Do not add sugar! Then mix the cherries into the pudding and add 2 tablespoons of kirsch. Let cool. Make the cream filling: Empty 5-6 cups of cream into a mixing bowl and whip until semi-stiff. Add the powdered sugar, vanilla sugar, and 5 sachets of cream stiffener, stir in, whip until stiff, and chill. Place the first layer on top and place a cake ring around it. Spread half of the cooled sour cherry filling on top. Cover thinly with cream. Place the second sponge cake on top. Drizzle this sponge cake with 6 tablespoons of kirsch. Spread the other half of the sour cherry filling on top. Cover thinly with cream. Place the top sponge cake on top, smooth side up. Drizzle with about 6 tablespoons of kirsch. Spread a thin layer of cream over the entire cake. Remove the cake ring. Carefully cover the cake with the remaining cream. Sprinkle all over with grated chocolate. Decorate with cream rosettes and the reserved sour cherries. Refrigerate the cake until ready to serve. If possible, wait a day after it’s finished to allow the cake to set and taste moist.