Whip 400g of cream until stiff, gradually adding the cream stabilizer and one packet of vanilla sugar.
Spread half of the whipped cream onto the bottom layer and distribute half of the cherries on top.
Place the second layer on top, press down lightly, spread with the remaining cream, and top with the remaining cherries. Place the top layer on top, press down lightly, and chill for about 30 minutes.
4 Next, whip another 400g of cream until stiff. Transfer just under half of the whipped cream to a piping bag fitted with a star nozzle.
Remove the cake ring.
Frost the cake with the remaining whipped cream.
Now press about two-thirds of the chocolate shavings around the edge of the cake. Pipe 12 rosettes of whipped cream onto the cake.
Place the reserved cherries on top of the rosettes. Sprinkle the remaining chocolate shavings over the center of the cake.
Rechill for another 20 minutes.
I love this Black Forest cherry cake, it always turns out perfectly! Enjoy!
