Name: Black Forest surprise
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 5.00 eggs large, seperated; 165.00 g castor sugar; 3.00 ml Cream of tartar; 90.00 g flour cake; 30.00 g cocoa powder; salt pinch; 250.00 ml cream; 100.00 ml cherries black, chopped; 10.00 cherries maraschino, chopped; chocolate icing and maraschino cherries

Recipe Disclaimer

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Ingredients (10)

5.00	eggs — large, seperated
165.00 g	castor sugar
3.00 ml	Cream of tartar
90.00 g	flour — cake
30.00 g	cocoa powder
	salt — pinch

FILLING

250.00 ml	cream
100.00 ml	cherries — black, chopped
10.00	cherries — maraschino, chopped
	chocolate — icing and maraschino cherries

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Method:

Beat whites until stiff but not dry, gradually beat in 100 g (120 ml) castor sugar, adding a little at a time. Add cream of tartar.
Beat yolks until thick and light in colour. Add remaining sugar and beat well. Fold into egg white mixture.
Sift flour and salt together, then sift layer by layer over egg mixture, gently folding in each layer with a spatula.
Divide batter between two lined 18 cm cake tins and tap lightly to break bubbles.
Bake in preheated 180 °C oven for 30-35 minutes, until crust is light brown and cake springs back when touched gently.
Allow the cakes to cool completely, then remove the lining paper.
Cut a 2 cm deep circle, 3 cm in from the rim of each cake. Hollow out the circle carefully. (Use the cake crumbs to add to a trifle.)
Beat cream until stiff. Fold in chopped black cherries and chopped maraschino cherries. Spoon into the hollowed out section of each cake. Sandwich the two halves together and refrigerate for at least an hour. Ice with chocolate icing and decorate with maraschino cherries.

Serves 1 x 18 cm layered cake.