Black Forest cake

Ingredients for 1 servings:

• 1 pack of cake base (Viennese base), dark
• 2 cup(s) Espresso, strong
• 1 tsp cocoa powder
• 500 ml whipped cream, well chilled
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 jar sour cherries, well drained
• 5 tbsp jelly, (currant jelly)
• some cherry brandy or raspberry brandy
• chocolate sprinkles
• 12 chocolate decorations or cherries

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

easy, quick, super tasty

Stir the cocoa into the hot espresso and let it cool. Then drizzle the 3 Viennese cake layers with kirsch and the espresso. Then whip the cream with the vanilla sugar and cream stiffener until stiff. Place the first layer on a cake plate and arrange the cherries on top. Place the second layer on top and spread the blackcurrant jelly on top. Spoon 1/3 of the whipped cream over the layer and cover with the third layer. Spread the remaining cream (reserve some for decoration) over the top layer and the edge of the cake. Then sprinkle the cake with chocolate sprinkles. Decorate the cake with the reserved cream and arrange the 12 chocolate decorations or cherries on top. It is best to refrigerate the cake for at least 2 hours before cutting it.