Prepare the Topping:
Whip the double cream and icing sugar together until softly whipped.
Gently swirl in the cherry jam and a spoonful of kirsch if desired.
Spread the whipped cream mixture on top of the cooled cake.
Garnish with fresh cherries and dark chocolate curls.
Notes:
Keep the cake in the fridge due to the cream topping. The kirsch helps keep the sponge moist.
Cherries and chocolate chips are optional but enhance the cake significantly.
For an alternative topping, you can use buttercream instead of fresh cream if preferred.
Enjoy this decadent and fruity twist on the classic Black Forest cake! 🍰
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KEY LIME POUND CAKE
