BLACK FOREST CAKE

For the chocolate sponge cake:

6 egg yolks
2 tbsp. water
3/4 cup sugar
6 egg whites
1/2 cup pastry flour
1/3 cup starch
1/3 cup cocoa powder

Beat the egg yolks with water and half of the sugar until creamy. In a separate bowl beat the egg whites until starting to become solid, then add the other half of the sugar and beat until solid and forming peaks. Put the egg white mixture on top of the egg yolk mixture and carefully fold it in. Sift flour mixed with starch and cocoa over the mixture and carefully fold in. Spoon mixture into a round baking pan and bake for approximately 10-15 minutes at medium heat (350ºF).
For the filling:

1 jar MORELLO CHERRY PREMIUM SPREAD
or MORELLO CHERRY CONSERVE
2 cups whipping cream
2 tsp sugar
2 tbsp shaved chocolate


Cut cake through the middle. Whip cream until becoming solid. Spread 1/3 of the whipped cream on t he bott om layer of the cake. Spread t he whole jar of cherry conserve over the whipped cream. If cherry conserve appears to be to hard to spread, heat in the microwave for approximately 20 seconds to soften. Spread another 1/3 of the whipped cream over the cherry conserve and place top layer of the cake on. Then spread the rest of the whipped cream around the whole cake to cover top and all sides evenly. For decoration sprinkle the shaved chocolate on the cake. ENJOY !

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