Black Forest Cake
For a 24 cm spring clip tin.
Line the tin with greaseproof paper. Beat egg yolks, Hermesetas Granulated and water together until light and fluffy. Combine flour, baking powder and cocoa powder. Whisk egg whites until stiff. First sieve the flour mixture and fold into the egg yolk cream, then stiffly beaten the egg whites and mix in 1-2 tbsp to soften the mixture. Finally carefully fold in the rest of the egg whites. Turn the mixture into the tin and bake in preheated oven at 180ºC for 25-30 minutes. Cool.
Split sponge in half. Mix Kirsch, water and half Hermesetas Granulated Sweetener and pour over both pieces sponge. Whip cream with remaining Hermesetas Granulated until stiff.
Place sponge base onto serving plate. Cover with the cherries and spread over half the cream. Place the other layer of sponge on top, spread remaining cream over top and sides of cake. Decorate with chocolate curls.