Black Forest cake

First, prepare the shortcrust pastry for an 11 inch cake tin. To do so, put the flour in a bowl with the icing sugar and salt, mix and add the oil. Add the beaten egg and mix until a dough is formed, then shaping it into a ball. Wrap it with plastic wrap and leave it to rest so that it becomes consistent.

After this, roll out the shortcrust pastry dough on baking paper using a rolling pin until it is 1/6 inch thick. Cut into an 11 inch circle, and prick it in several places with a fork so that it does not swell with baking. Bake for 20 minutes at 350ºF until golden. When ready, remove and leave to cool on a wire rack.

Next, prepare the chocolate cake. To do so, separate the egg yolks from the whites and set aside the whites. In a large bowl, beat the yolks with the sugar until they turn white and double in volume. Next, add the oil while still continuing to beat.

In another bowl, mix the flour, yeast and cocoa powder, adding it to the egg yolk, sugar and oil mixture with folding movements.

Beat the egg whites into stiff peaks and add to the mixture. Prepare an 11 inch cake tin. Pour in the mixture and bake for 30-35 minutes or until a knife inserted in the cake comes out clean.

Next, assemble the cake. The shortcrust pastry will be the base of the cake. Once the cake is ready and cooled, cut it into three slices.

Beat the cream with the sugar. To give the cream more stability so that it will remain firm from one day to the next, strengthen it with sheets of gelatin. To do so, soak the sheets of gelatin in cold water, and then drain them well.

Heat up 3 tablespoons of cherry brandy and dissolve the gelatin in it. Add this mixture to the whipped cream little by little.

Spread a layer of raspberry jam on the shortcrust pastry. Next, place a layer of cake on top. Spread a layer of whipped cream on this. Cover the second layer with cream and the sugar-preserved cherries. Place the final slice of cake on top and spread the cherry brandy, then covering it with cream.

With a piping bag, cover the whole cake with cream and leave to rest in the refrigerator. After resting, cover the whole cake with the grated chocolate, sprinkle it with the icing sugar and decorate with cherries.