The Black Forest cake

Set the prettiest 16 cherries aside.

Fold the rest into the cherry juice mixture.

5. Cut the cake base twice; Drizzle the bottom one with a little kirsch and cover with the cherry mixture.

Let cool down.

Beat the cream with the cream stiffener and sugar until stiff, spread thinly onto the cooled cherry mixture, place the next cake layer on top and press down lightly.

Drizzle with kirsch again.

5. Spread the base with approx. Yi of the cream, press on the next base.

Pour about 3 tablespoons of the remaining cream into a piping bag.

Cover with the remaining cream all around, pipe 16 tuffs with the piping bag and cover with the cherries set aside.