Black Forest cake

Ingredients for 1 servings:

• 1 cake base, dark sponge cake base, 3 layers
• 1 jar sour cherries
• 100 ml cherry brandy (less or more depending on your preference)
• 4 tbsp cornstarch
• 7 cups of cream
• 6 packs of cream stiffener
• 13 tbsp powdered sugar
• ½ pack of chocolate shavings
• Chocolate (bark chocolate)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Cut the sponge cake base in two halves, making three layers. Drain the cherries, collect the liquid, and chop the cherries. Marinate 14 whole cherries in 2 tablespoons of kirsch. Mix 3 tablespoons of cherry sauce with 4-6 tablespoons of cornstarch. Add to the remaining boiling kirsch sauce, bring to a boil, add the chopped cherries, bring to a boil again, and then let cool. Soak each layer with 3-5 tablespoons of kirsch. Whip the cream with powdered sugar and cream stiffener until stiff. Spread the soaked layer with cream. Spread half of the cherries on top. Spread the cream on top, place the next layer on top, press down lightly, and soak in kirsch. Spread the cream on top, arrange the remaining cherries on top and spread with cream. Place the third layer on top, press down lightly, and soak in kirsch. Spread the cream on top, put some cream in a piping bag with a star nozzle, and divide the cake into 12-14 slices. Pipe rosettes on top. Cover the edge of the cake with whipped cream and decorate with chocolate sprinkles. Place a soaked cherry on each rosette. Decorate the center of the cake with chocolate. Prepare the cake one day before serving so everything can set.