Black Forest Cake Tasty Recipe

• 6 large eggs
• 150g caster sugar
• 50 g cocoa (on the screen)

For the filling:

• 275 ml cream
• 1 tablespoon powdered sugar
• 450 g Morello cherries (canned or jar)
• 1-2 tablespoons kirsch or rum
• 50g plain chocolate

You will also need:

• 2 Round trays (20 cm) smeared with peanut oil and the edges lined with parchment paper (also oiled)

1. Heat garde cumptorul 180 C, and after you separate eggs, beat yolks with powdered sugar well until it thickens slightly. Then gradually add cocoa.
2. Next, beat the egg whites until stiff, but not too loud; mix them with a metal spoon in the composition of the yolks, but with care and circular movements without losing the air of whites.
3. Divide the mixture between two greased trays and leave them in a hot oven for 10-15 minutes (do not worry if after you remove them from the oven will shrink-normal). While they are still warm, remove tops sheet of parchment and let cool slightly.
4. Meanwhile, beat cream with powdered sugar until well thickens slightly. Drain canned (jar) cherries in a sieve, mix with 2 tablespoons juice obtained from Kirsk (or rum) and spray it on countertops cooled. Then using a palette knife Equalize a third of the whipped cream on a single countertop.
5. Stop about 12 cherries for decoration whole cake and the remainder cut them in half, remove the pits them (if they have) and arrange them on the top with sour cream.
6. Finally, carefully placed above the second leaf cherries, sour cream remained well spread, arrange whole cherries and scrape chocolate over the cake.