Black Forest Cake ala Kersten Fey

material:

     1 piece of chocolate sponge size 26x5 cm
     1000 g whipped cream / whipped cream
     80 g icing sugar / powdered sugar
     60 g Cherrie schnapps
     *) 300 g filling Cherrie
     100 g dark chocolate, shaved
     16 dark cherry fruit canned in syrup
     120 g sugar syrup / sugar syrup

Method:

     Beat cream with powdered sugar and 30 g Cherrie schnapps until blended.
     Mix the remaining sugar syrup Cherrie schnapps together until blended. Set aside.
     Cut the sponge cake lengthwise into 3 equal parts thick.
     Take 1 part sponge cake, filling Cherrie dab in the middle until blended.
     Brush the edges with ¼ of the whipped cream until blended.
     Stack on top of it with a sponge cake hemisphere.
     Sprinkle with ½ the sugar syrup that is mixed with Cherrie schnapps until wet.
     Close topped with sponge cake, drizzle with the remaining sugar syrup.
     Brush the surface and around the sides of cake with whipped cream until blended. Set aside a little whipped cream for garnish.
     Spray the remaining whipped cream with a rose (16 pieces) on the circumference of the cake as decoration.
     Sprinkle the surface and sides with shaved chocolate until blended. Garnish with a dark cherry. Cake can be decorated according to taste.
     Store in refrigerator at least 1 hour before serving.

For 16 pieces
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