Black Forest Cake

cakes are fun way to show someone how much you appreciate them.
Yesterday was my father in-law 65 birthday and it was a great chance for me to bake an astonishing black forest cake.
I've always wanted to bake this cake and waited for the right moment..
folks, this was a great success..

For the cake
5 separated egg room temperature
2 spoon of cocoa powder + 1/3 cup of flour
2 Teaspoons baking powder
2/3 cup sugar
1 teaspoon vanilla extract

Filling:
1 canned sour cherries, drained (reserving the juice)
2 tablespoons Kirsch (cherry liqueur or brandy)
1 cup heavy cream + l/3 cup granulated sugar

Decoration:
16 pirouette cookies cut into 2

Directions:
for the cake
Preheat oven to 350 degrees F., Butter a 10 inch round cake and line with waxed paper. Beat the egg white with the sugar to a smooth foam, add the yolk the vanilla extract and whisk it to blend. combine the dry ingredients and fold it to the mixture.
pour into pan and bake for 20 to 25 minutes or until toothpick inserted to the center comes out dry and clean.

cool for 10 minutes before removing from the pan.
Cut cake into three layers, sprinkle the cherry juice over them. Spread first layer of cake with 1/3 of the filling and the cherries. Repeat with the remaining layers. decorate the top layer with chocolate curls and gently press cookies pirouette into sides of the cake.

Refrigerate the cake