Black forest gateau

Preheat the oven to 180˚C, gas mark 4. Grease 3 x 20cm loose- bottomed cake tins and line the bases. For the sponge, use electric beaters to beat the yolks with the sugar for 3-4 minutes until pale and thick. Sift over the cocoa and fl our; carefully fold in until almost combined.

Using clean electric beaters, beat the egg whites in a separate bowl with a pinch of salt until they form stiff peaks, then carefully fold into the cake mixture. Gently spoon the mixture into the tins and bake for 15-20 minutes until the sponges spring back when lightly pressed. Cool in the tins for 5 minutes then turn out onto a wire rack.

While the cakes bake, tip the cherry compote into a sieve over a bowl and leave for 10-15 minutes. In a small pan, simmer the cherry liquid from the bowl, keeping an eye on it, until thickened, then stir in the kirsch and leave to cool. Whip together the cream, icing sugar and vanilla using a balloon whisk to form soft peaks. Transfer ½ to another bowl; set aside. Whisk the rest a little more so it will hold its own between the sponges.

To assemble, put one sponge on a cake stand and spoon over ½ the kirsch liquid, spread over ½ the preserve then ½ of the thicker cream and top with ½ the drained compote. Repeat, then top with the third sponge, upside down. Spread a layer of the reserved (less thick) cream over the whole cake then scrape the remaining cream into a piping bag. Cover the side of the cake with the chocolate curls. Pipe swirls of cream around the edge of the top then add a cherry to each one. Finally sprinkle the centre with chocolate curls. Enjoy straight away!