Black Forest Cake

For the Black Forest Cake, beat eggs with sugar until thick and fluffy, slowly add the oil, then the water.

Mix flour with pudding powder, cocoa and baking powder and sift. Then stir into the foam mixture. Pour into a greased springform pan (26cm) and bake at 170 degrees for about 40 minutes.

Let cool and cut 2x. Drain the sour cherries in a sieve, collect the juice and add water to about 400 ml.

Cook a pudding from the juice and pudding powder as usual and stir in the sour cherries. Then spread on the bottom cake layer and let it cool.

Spread about 1/3 of the whipped cream on top and cover with the second base. Spread 1/3 of the cream again and cover with the third cake layer.

Set aside some of the cream for the dots and spread the rest over the entire cake. Use a piping bag to pipe one top dot per cake slice, top with cherries and sprinkle with chocolate shavings.

Preparation Tip:

It is best to chill the Black Forest Cake again before serving.

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