Ingredients

For the cookie:
6 eggs, separated
150 g powdered sugar
50 g cornstarch
3 tablespoons of cocoa powder
1 sachet of vanilla sugar
50 g flour

For the whipped cream :
650 ml of cold full cream
75 g powdered sugar

Chocolate shavings
1 jar of cherries in syrup
Kirsch (optional)

Preparation time;

For the cookie :
Preheat oven to 160°C.
Beat egg yolks, powdered sugar and vanilla sugar until mixture turns white. Add flour, cornstarch and cocoa powder and continue beating.
In another bowl, beat the egg whites until stiff and fold them gently into the batter.
Pour the preparation into a buttered and floured cake tin and bake for 40 minutes.
Turn out and let cool on a rack.
For the whipped cream:
Beat the fresh cream very cold, and when it begins to become firm, pour in the powdered sugar and continue beating until completely incorporated.
Assembly:
Drain the cherries and reserve their juice.
Cut the cake into 3 equal parts horizontally, soak the 2 parts of the cookie with the cherry juice.

Put the first part of the cake on a serving dish, soak it with the cherry syrup (here it is possible to put a few drops of Kirsch to make the cake more alcoholic), spread a little whipped cream.
Put some cherries and then put a little whipped cream.

Put the second part of the cake on top.
Repeat the same steps, finally put the last part of the cake, soak it with syrup and Kirsch and spread the whipped cream on the surface and sides.
Decorate your black forest with chocolate shavings and whipped cream
And finally the cherry on the cake!

Another way to decorate your cake