Black Forest Soft Cake

For the Black Forest soft cake, beat the whole eggs with the powdered sugar until it becomes a light yellow mixture.

Then slowly, almost drop by drop, pour in oil and water and stir in. Mix well wheat flour with chocolate pudding powder, cocoa and cream of tartar baking powder and fold into egg mixture.

Pour into a greased cake pan and bake slowly in the oven at 170 °C for about 40 minutes.

In the meantime, prepare the sour cherry pudding. To do this, empty the jar of sour cherry compote, including the juice, into a saucepan and bring to the boil. Mix the vanilla pudding powder with a little water and stir into the compote. Bring to a boil once and set aside to cool.

Remove the cake from the tube and cut it in two. Allow to cool. Whip the whipped cream and refrigerate. Place the base on a cake tray and spread with the overcooled sour cherry pudding, place middle layer on top and spread with some whipped cream. Place the lid on top. Let cool briefly in the refrigerator.

Pour some of the whipped cream into a piping bag and strain the cocktail cherries. Spread the rest of the whipped cream on the cake and sprinkle chocolate shavings or chocolate chips on the side and in the center.

Use a piping bag to pipe a few rosettes around the edge of the cake and place a cocktail cherry on each. Chill well in the refrigerator for a few hours and then serve.

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