How to make an authentic black forrest gateau

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Gather ingredients

Mix the eggs, sugar and vanilla

Whisk until light and pale

Sift the cocoa and flour into a bowl

Sift into the egg mixture and fold in gently until fully incorporated

Spoon the sponge mixture into 20cm cake tins and bake in the oven for 20-25 minutes or until a skewer inserted comes out clean

Put the syrup ingredients into a pan and bring to a fast rolling boil. Leave to cool then pour the syrup carefully and equally over each of the cooled sponges

Place all cream ingredients in a bowl and whip until soft peak stage

Spread the raspberry preserve over the sponge

Decorate with the cream and cherries




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