Thank you Beatrice Foudouki for sending in this very nice Black Forest recipe!
For the sponge cake:
- Preheat oven to 180* C (356* F) Fan.
- Beat the eggs and sugar in a bowl with a mixer for about 8 minutes on high speed or until the mixture turns white and fluffy.
- In another bowl, combine the flour and cocoa powder.
- Add batches of the flour to the egg mixture and gently fold with a spatula. This is done very gently because we want the mixture to remain as fluffy as possible and not lose any of its air and volume.
- Line the bottom of a 22 cm spring form pan with parchment paper. Add the batter.
- Bake for 30 minutes.
- Set aside to cool and cut into 2 or 3 layers.
For the sour cherry cream:
- Drain the sour cherries and reserve syrup.
- Add a cup of the syrup to a pot. (You will need the rest of the syrup later.)
- Add the lemon zest, cinnamon, sugar and corn starch.
- Place over high heat and stir continuously until mixture thickens.
- Remove from heat and add the sour cherries (keep some for decorating the cake).
- Set aside to cool.
For the whipped cream:
- Beat the heavy cream (it should be chilled) with a mixer on high speed. Gradually add the sugar until light and fluffy.
For the syrup:
- Combine all of the ingredients in a small pot and bring to a boil.
- Remove from heat and set aside to cool.
If you have 3 layers of sponge cake:
- Place the bottom layer of the sponge cake on a serving platter. Add 1/3 of the syrup and then add all of the sour cherry cream.
- Cover with another layer of sponge cake. Drizzle with half of the remaining syrup and add a little less than half of the whipped cream.
- Top with the third layer of sponge cake. Press down gently with your hands to make the surface straight and cover the whole cake with whipped cream.
If you have 2 layers of sponge cake (you may have a smaller spring form pan and get a thinner cake and may not be able to get 3 layers) :
- Place the bottom layer of the sponge cake on a serving platter. Add half of the syrup. Make a border along the edge with whipped cream and fill the interior with 2/3 of the sour cherry cream.
- Cover with another layer of sponge cake. Drizzle with the remaining syrup and make another border with whipped cream (as shown in picture).
- Fill the interior of the whipped cream border with the remaining sour cherry cream.