Black Forest Gateau (Schwarzwälder Kirschtorte)

Preparation

1. For a 26 cm springform tin, preheat the oven to 180 °C (conventional) and line the base of the tin with baking parchment.
2. Separate the eggs. Whisk the egg whites with half of the sugar until stiff, whisk the egg yolks with the remaining sugar until creamy and stir the yolk mixture into the whites. Mix the flour, baking powder, cornflour and cocoa, sift over, add the vanilla sugar and fold in carefully.
3. Spread the batter in the tin and bake for about 25 minutes. Loosen the edge, turn the sponge out onto a wire rack, peel off the paper and let the sponge cool completely.
4. For the filling, drain the cherries in a sieve, reserve the juice and measure out 250 ml. Stir the cornflour and sugar with 4 tablespoons of it until smooth. Bring the remaining juice to the boil, take off the heat, stir in the cornflour mixture and bring briefly to the boil again. Fold in the cherries, chill, and flavour with the kirsch.
5. Whip the cream with the sugar, vanilla sugar and cream stabiliser until very stiff; with this quantity it is easier in two batches.
6. Cut the sponge horizontally into three layers. Place the bottom layer on the cake plate, set a cake ring around it and spread with the cherry mixture and a third of the cream. Add the middle layer, press down lightly and spread with half of the remaining cream. Add the top layer and press down.
7. Put three tablespoons of cream into a piping bag with a star nozzle. Cover the gateau all over with the remaining cream, decorate with piped rosettes of cream, chocolate shavings and cherries, and chill until serving.

Drink with it

• Fruit brandy · excellent match

  Kirschwasser, neat, well chilled

  The stone fruit and bitter almond aroma of kirsch strengthens the cherry and chocolate link and cools the film of cream on the tongue.

  What is Calvados? Apple brandy with origin ↗

• Fortified wine · excellent match

  Ruby port or Banyuls Rimage, lightly chilled

  Dark berry fruit and sweetness of the fortified wine complement cherry and chocolate; the tannins cut through the cream.

  Port wine: understanding Ruby, Tawny, and Vintage ↗

• Cognac and brandy · good match

  Cognac VS or VSOP, neat

  The vanilla and cask notes of the cognac combine with the cocoa in the sponge without covering the cherry.

  Cognac and Armagnac: Two Origins for Brandy ↗

• Sparkling wine · good match

  Rosé Sekt, medium dry

  Red berry fruit and bubbles freshen up the rich cream gateau.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗