German Black Forest Cake Part 2 - Filling And Toping Recipe Video

Method:
separte egg yolks from egg white
beat egg white add some salt till stiff
beat egg yolks and milk,add sugar time to time in till creamy,
pour in flour and baking powder into dough add half of the carbonated water mix together then pour the rest water in,
add cocoa powder and the egg white mix well

Method:
28cm round baking tin, put baking paper on and some butter to grease the tin, pour dough in.
before baking heat oven for 10 minutes 180°C, mosty when I bake I use the second stages from bottom
bake 35 - 40 minutes use the tooth pick stick in middle of the cake, when come out clean , it is done, allow to cool completely.

filling:
1. one glass of sour cherries
2. 100 gramm sugar
3. 7 soup spoons corn starch mix with some water
4. 1 soup spoon kirsch
5. 200 gramm fresh cream
6. 8 gramm vanilla sugar
7. 1 soup spoon sugar
8. 2 soup spoons egg nogg

Method:
take away 8 cherries for topping,
cherries water add 100 gramm sugar and boiled, pour in corn starch when it is boiling, take out from heat add all the cherries in ,and 1 soup spoon kirsch mix well, let it cool down,
200 gramm fresh cream add 8 gramm vanilla sugar and 1 soup spoon sugar beat stiff

Method:
cake sliced into 3 pieces put cake rack ,
first layer : cake
second layer: cherries
third layer: cake spread 2 soup spoons egg nogg and fresh cream
fourth layer: cake
for my experience the cake tastes better when it stays over night in the frigde.

next morning
400 gramm fresh cream add 16 gramm vanilla sugar and 2 soup spoons sugar beat stiff
coat the side and top all over with fresh cream,
put 8 cherries on top
sprinkle chocolate shaving on the cake