How to Make a Perfect Black Forest Cake !

Black Forest is a German pastry made from cocoa sponge cake soaked in kirsch, then filled with whipped cream and cherries. Although very old, the modern version of the cake dates back to 1915, when German pastry chef Josef Keller made it for the first time.
Today, it's Germany's favorite cake and an emblem of German pastry-making known the world over. However, in many countries, some of its ingredients are replaced by local products, or it is prepared without alcohol. For the past twenty years or so, I've been making or buying a black forest for my birthdays.
Cocoa sponge cake
4 whole eggs
120g caster sugar
50 g flour (type 55)
35 g rice flour
25 g cocoa powder
Homemade chantilly for the inner layer and decoration
Put the utensils you'll be using to make the chantilly in the fridge for 10 min (bowl and whisk).
40 cl of liquid cream with 30% fat, pre-chilled in the freezer for 12 min.
60 g powdered sugar.
1 sachet vanilla sugar, approx. 6 g
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