Black Forest Cake

Sponge:

6	Eggs, separated
14 tbsp	Hermesetas Granulated
2 tbsp	Hot Water
150 g	Self-raising flour
1 tbsp	Baking powder
25 g	Cocoa powder

6 Eggs, separated 14 tbsp Hermesetas Granulated 2 tbsp Hot Water 150 g Self-raising flour 1 tbsp Baking powder 25 g Cocoa powder

Filling:

5 tbsp	Kirsch
3 tbsp	Water
2 tbsp	Hermesetas Granulated
400 ml	Double cream
500 g	Fresh ripe cherries, stoned
15 g	Chocolate curls

5 tbsp Kirsch 3 tbsp Water 2 tbsp Hermesetas Granulated 400 ml Double cream 500 g Fresh ripe cherries, stoned 15 g Chocolate curls