Black Forest

This is a German cake, so named because the kirsch originally used in the cake was produced in the Black Forest region. It is a very retro dessert – they were popular in the 1970s – and I love trying to recreate worn-out classics and give them another flush of life, making them as exciting as their first time around. This was a frequent feature on the menus at The River restaurant at The Savoy where I worked for Anton Edelmann. It is all about good-quality ingredients – if