Both the wine and the Black Forest cake would be nothing or almost nothing without these wonderful S. Sweet and generous wine fresh and lively water chocolate and more chocolate, whose flavor is amplified thanks to the carbonation and fresh flavor of the water and cream, which provides richness and gives strength. It is like a kind of love attraction, each element respecting the other but showing its own personality. S.Pellegrino and Jerez Cream Fernando de Castilla: Palomino Fino with Pedro Ximénez yearn for chocolate to create a unique trilogy of flavors and fragrances. ‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos. Serve immediately or keep in the fridge until consuming.
Top the cake with the berries and some mint leaves. Peel chocolate shavings and decorate the surface with them. Assemble the cake by placing the layers on top of each other and cover with the remaining third of cream. 
Brush the three layers of sponge cake with syrup, cover with a thin layer of jam and spread a quarter of the cream on top.
Add the sugar when the cream begins to take shape and continue beating until it is firm and peaks form.Beat the cream, which must be very cold, with an electric mixer.
Cool completely before removing from the mold and cut horizontally into three layers. Put in the oven (preheated to 180✬ with top and bottom heat) and cook for 1 hour or until when inserted a toothpick comes out clean. Pour the dough into the mold and smooth the surface. Add to the previous mixture and stir with rotating movements to avoid losing volume.Finish the dough by gently incorporating the milk and vinegar mixture. Sift the flour with cocoa powder, baking powder, and baking soda. Without ceasing to beat, add the eggs one by one, then the melted chocolate. Using an electric mixer, beat the butter with the sugar until creamed and doubled in volume. Chop the chocolate and melt in the microwave, heating in short bursts and stirring now and then to avoid burning. Mix the milk with the vinegar and let it rest for 15 minutes, long enough for it to curdle. Grease the base and sides of a 20 cm cake mold with removable base and cover the base with parchment paper. Lower to a simmer and cook for 7 minutes over medium heat. Pour the water, the kirsch and the sugar into a saucepan and bring to a boil. 
Forest fruits: raspberries, blackberries, blueberries, …. 100 g black cherry jam (alternative: berries). 500 ml liquid whipping cream, minimum 35% fat content. Black Forest Cake Ingredients for a 20 cm cake The Black Forest cake is a great dessert to add a sweet touch to a meal, as well as a perfect way to accompany a good tea or coffee. What is clear is that the first handwritten recipe dates back to 1927. Others say that the creator was Erwin Hildenberg of the Café Walz. Regarding the origin of this dessert, some point out that it was in 1915 when the pastry chef Joseph Keller prepared this cake to serve in the so-called Agner Café, located in the city of Bad Godesberg. The sponge cake should also be well soaked in kirsch, a liqueur made from slightly bitter cherries from southern Germany, specifically Baden. Of German origin, this cake is made up of several layers of chocolate cake, whipped cream, chocolate shavings, and cherries, which are the essential ingredient of this dessert. One of the most popular desserts in the world, the Black Forest cake (Schwarzwälder Kirsch) joins an extensive list of classic sweet recipes, like panettone, chocolate truffles, coulant or baumkuchen. A German classic to sweeten the best moments
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