Ingredients
- 500 g fresh cream
- 230 g sugar
- 200 g pitted and de-stoned cherries in syrup
- 150 g flour plus a little
- 150 g raspberries
- 20 g bitter cocoa
- 5 pcs eggs
- 1 pc milk chocolate bar
- 1 pc orange
- pcs vanilla pod
- butter
- cherry liqueur like kirsch or maraschino
For the recipe of the black and pink forest cake, collect in a large bowl 170 g of sugar, the eggs and the grated rind of 1 orange; whip everything, by hand or with electric whisk, for at least ten minutes, until the mixture is clear and thick. Sift the flour and cocoa, then gently incorporate them into the mixture. Grease and flour the inside of a ring (ø 20 cm, h 10 cm), lay it on a plate lined with baking paper and fill it with the mixture.
Bake at 170 ° C for about 35 minutes. Remove the sponge cake and let it cool. Cut the sponge cake into 4 thick 1 cm discs and eliminate any excess. Prepare a syrup with 125 g of water, 60 g of sugar and the vanilla pod, obtaining a wet; let it cool, then add 2 tablespoons of cherry liqueur. Whip the cream. Blend the raspberries, pass them through a sieve and gently add to the whipped cream, obtaining a rosy tint.
Place the ring already used to cook the sponge cake on a plate; place a disc of sponge cake inside, brush with a little 'of wet and spread over a portion of whipped cream and 15-20 cherries. Continue with another disc of sponge cake, brush with the cream, spread a little 'cream, another 20 cherries and continue in the same way until the end of the ingredients, ending with a layer of cream; level it well. Place in the fridge for at least 2 hours. Scrape the chocolate bar by pressing with a round pastry cutter, or with a curl, in order to obtain curls. Turn out the cake and decorate it with the chocolate and flower curls to taste.
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