Black Forest

Directions

1. Remove the cherries and let them macerate in Kirsch for two hours, then drain and reserve the juice. ⏱ ≈ 2 hr
2. Combine the flour, almond flour, cocoa powder, salt, and baking powder. ≈ 4 min
3. Separate the egg whites from the egg yolks. ≈ 2 min
4. Whisk together the yolks and 50g of powdered sugar. ≈ 4 min
5. Continue mixing until the mixture turns white. Add one teaspoon of vanilla extract and mix again. ⏱ ≈ 10 min
6. Add the flour gradually, ensuring not to deflate the mixture until a smooth dough is formed, then add the melted butter. ≈ 3 min
7. Whip the egg whites to stiff peaks, then gently fold them into the batter. ≈ 10 min
8. Divide the dough evenly among three cake molds of the same diameter, which have been greased and floured. ≈ 3 min
9. Bake for 20 minutes at 180 °C. ⏱ 20 min
10. Remove from the pan and let cool. ⏱ ≈ 20 min
11. Make a syrup by mixing the remaining powdered sugar, one teaspoon of vanilla extract, and 25 cl of water. Remove from the heat, then add the cherry juice and kirsch. ≈ 3 min
12. Soak the cookies in syrup, and frequently moisten them. ≈ 3 min
13. Whip the heavy cream until it forms soft peaks, then add the powdered sugar and vanilla extract. ≈ 4 min
14. Top a biscuit with a quarter of the whipped cream, and arrange half of the drained cherries on top. ≈ 3 min
15. Cover with a biscuit, top with a quarter of whipped cream and the 🍒 ≈ 3 min
16. Cover the cake with biscuits, and then spread whipped cream over the top and sides. ≈ 3 min
17. Place the wood shavings on top of the cake to completely cover it. ≈ 3 min
18. Place the black forest cake in the refrigerator 3 hours before serving. ⏱ 3 hr