Black Forest Cake

The Cake: You can bake the whole cake at once, but I prefer to bake the sheets separately to have better control over the texture of each side. Start by separating two eggs, which you mix with 3 tablespoons of sugar until fluffy. This is the perfect base to give your scones an airy consistency. Add a teaspoon of baking powder and a teaspoon of vanilla icing sugar, which will give it a great flavor. Gradually incorporate 2 tablespoons sifted flour, stirring gently to keep the air in the mixture. Finally, add 1 tablespoon of sifted cocoa, which will give the shortcakes a rich hue and a subtle chocolate flavor. Line a 20 cm baking tray with baking paper and pour the mixture evenly. Place the tray in the preheated oven at a medium temperature and bake for 10-12 minutes. Check with a toothpick to see if it's done; if it comes out clean, remove the pastry sheet and cool on a wire rack. Repeat the process for the other two tops.

CREAM: In a bowl, add cream and liquid whipping cream, both well chilled for optimal texture. Mix them on low speed to avoid splattering, then add the powdered sugar and vanilla extract. Gradually increase the mixer speed until the cream becomes a stiff froth, but be careful not to overbeat as it may stiffen more than desired. Once the cream has reached the desired consistency, divide into 3 equal parts.

Fruit: Wash the cherries and sour cherries, remove the stems and remove the pits. These will add not only a delicious flavor but also a touch of freshness to the cake. On a flat baking dish, place the first sheet of pastry and surround it with a removable ring to secure. Drizzle the sheet with the fruit compote, then add the first part of the custard, leveling it evenly. Push half of the fruit into the cream on top to incorporate. Place the second sheet of pastry, repeat the basting process, add the second part of the cream, the rest of the fruit, and finally top with the third sheet of pastry, basting well.

Finishing the cake: Once you have all three tops and the cream well layered, refrigerate the cake for 1-2 hours to set. Once chilled, remove the cake from the removable ring and coat evenly with the remaining cream. Score the chocolate and use it to coat the edges of the cake, giving it an elegant look. Finally, decorate with fresh cherries on top. Refrigerate the cake for a short while, then it's ready to serve. Enjoy every delicious slice, full of mouth-watering flavors!