Black Forest Cake is a traditional German cake which my mother used to make.
This version is slightly different as it is more like a trifle, in that it has layers.
The sour cream and ricotta are a fabulous taste mixture with black cherries mixed in.
Easy to make, and able to be made the day before you need it, this could either be served for afternoon tea or for desert, and in my case it was for both!
Preparation Time: 20 minutes plus fridge time
Cooking Time: 0 minutes
Makes: 6 servings
Ingredients About 17 - 20 sponge fingers 800 g cherries in syrup, drained and keeping 125 ml of the syrup
160 g sour cream
160 g ricotta (liquid drained)
60 g icing sugar
1 tsp vanilla
cocoa powder, to dust
Line the base and sides of an 11 x 21 cm loaf tin with plastic wrap, leaving an overhang at the sides.
Place about 6 sponge fingers on the base to cover the base.
Put half the drained cherries on top, and add half the reserved syrup.
Using an electric beater, beat the sour cream, ricotta, icing sugar and vanilla until smooth.
Spread half the cream mixture over the cherries.
Top with another layer of the sponge fingers.
Add the remaining cherries, syrup, and half the remaining cream mixture (leaving a quarter)
Add the remaining sponge fingers.
Fold the plastic wrap over and press down on it.
Put in the fridge for at least 45 minutes.
Turn onto a serving plate and remove the plastic wrap.
Spread the top with the remaining cream and dust with a bit of cocoa powder.
Cut into slices to serve.
You could also add about a tbsp of brandy to the cream mixture, though I did not.