Traditional Black Forest gâteau
Queen Victoria was known to be fond of cherries and this – now rather retro – cake is a real crowd-pleaser for all generations.
Equipment: You will need a 22cm/8½in spring-form cake tin.
For the sponge
For the filling
- 600ml/20fl oz double cream
- 1 vanilla pod, seeds only
- 60g/2¼oz icing sugar
- 350g/12oz cherries in kirsch
- 340g/12oz jar morello cherry jam, 3 tbsp reserved for the topping
- 1 tsp cornflour mixed with 2 tsp water