Black Forest gateau (Slideshow version)
Stage 7/14 : 15 min.
Soak 1 sheet gelatin in cold water.Warm 3 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool.
Make a chantilly (whipped cream) with 200 ml liquid cream, 10 g vanilla sugar and the kirsch.
We add the gelatine to make the cake firmer and easier to asemble. It also keeps better.