Unfortunately, a normal Black Forest cake is totally impractical for me for longer distances. That’s why I baked a Black Forest cherry from a tray that I made a few years ago using the same recipe.

Mix 3 packets of chocolate pudding powder, 1 packet of vanilla pudding powder, 1 cup (colorful Ikea mug approx. 220 ml) of oil, 3/4 cup of sugar, 5 eggs and 1 packet of baking powder for 10 minutes. Place the mixture on a baking tray lined with baking paper and bake in a preheated oven at 200° (top and bottom heat) for 15 minutes.

Place 1 large glass of cherries in a pot with the liquid. Now remove 5 tablespoons and stir with 1 packet of vanilla pudding powder until smooth. Bring the cherries to the boil in the pot and pour in the mixed mixture and bring to the boil, stirring. Remove from heat and stir in 5 or more tablespoons of kirsch.

Remove the base from the oven and immediately spread the hot cherries on top. This is a bit tricky because the cherry mixture is difficult to spread, but it has to be that way.

Let everything cool completely.

Beat 600 g of whipped cream with 3 teaspoons of sugar, 2 teaspoons of vanilla extract and 3 packets of cream until stiff. Spread evenly over the base with the cherries and finally sprinkle with chocolate shavings. Chill and serve cut into pieces.