Black Forest Cake

We beat the eggs with the pinch of salt on high speed until the mixture doubles in size.

We gradually add the milk, melted butter, and espresso while continuing to beat.

We switch the whisk attachment to the cake mixing paddle (K-shape), then add the cake mix and mix on low speed until combined.

We pour the batter into a greased or parchment-lined cake pan.

We bake the cake in a preheated oven at 180°C (350°F) for 30–35 minutes or until fully baked.

Once the cake is out of the oven and has cooled completely, we remove the top layer and crumble it to use later for decorating.

To prepare the cream We whip the cream with the powdered sugar and vanilla until it becomes thick and firm.

We slice the cake into two or three layers as desired.

We place the first layer on a serving base and lightly brush it with cherry juice.

We pipe the whipped cream around the edges in a ring shape to form a "wall," then fill the center with cherry filling.

We repeat the same process for the remaining layers.

We sprinkle the crumbled cake from earlier on top for decoration, and optionally garnish with extra cherries or chocolate shavings.