Dessert “Black Forest”

1 Let's prepare a biscuit.
Beat the eggs with sugar and a pinch of salt until thick and white.

2 Mix flour, cocoa and baking powder. Sift the mixture into the beaten eggs, add milk and mix with a mixer at minimum speed. Add vegetable oil. Mix again with a mixer until all ingredients are combined.

3

Pour the dough into a baking dish 18-20 cm in diameter.
Place in an oven preheated to 180°C for 40 minutes. We check the readiness of the biscuit with a wooden stick; it should come out of the biscuit dry.

4

Cool the finished biscuit on a wire rack. Then wrap it in cling film and put it in the refrigerator to cool.

5

Let's prepare the cherries.
You can use fresh or frozen cherries.
Place the cherries in a saucepan, add sugar and 50 ml of kirsch (cherry vodka).

Instead of kirsch, you can take rum, cognac or cherry liqueur.

Over medium heat, bring the cherries to a boil and cook for 5 minutes. Cool well.

6 Let's prepare the cream.
Beat very cold cream with a mixer until soft peaks form. Start beating at medium speed and gradually increase the speed.
Add cooled condensed milk to the cream. Mix with a mixer.
Take the amount of milk to taste, from 70 to 100 ml, depending on how sweet you want the cream to be.

7

Cut the cooled biscuit lengthwise into 2 parts and cut into small pieces.

8 Let's collect dessert.
We take cups of a suitable size, approximately 200 ml in volume.
Place 1-1.5 tablespoons of cream on the bottom of the cups.
Top with a few pieces of biscuit.

9

Then soak the sponge cake with cherry syrup and lay out a few cherries.

10 We repeat the layers again: cream - sponge cake - cherry with syrup.

11

Cover the cherry with a layer of cream and decorate to taste. You can sprinkle with grated chocolate or biscuit crumbs, garnish with a mint leaf or fresh berries.
Place the dessert in the refrigerator for 2 hours to soak.

Bon appetit!