BLACK FOREST FESTIVE CAKE

Preparation

Buy a high, dark sponge base from the bakery or bake it yourself. Cut through 2 times and soak well with kirsch. Pour kirsch over 1 glass of sour cherries and leave to stand for approx. 20 minutes. Whip 1.5 l whipping cream with 2 tbsp kirsch until stiff, adding 100 g sugar, 6 sachets of vanilla sugar and 6 sachets of cream stiffener. Reserve 4-6 heaped tablespoons of the whipped cream for the garnish. Spread the cream on each of the sponge bases and top with the soaked cherries. After assembling the bases, spread the entire cake with the remaining cream and garnish with chocolate shavings and candied cherries.