Fitted with a whisk attachment, Combine all ingredients in a stand-mixer on high speed then mix until ribbon stage.
Turn to medium speed then add oil then mix for 1 minute.
Scale 185 g per 18 cm diameter ring, and bake for 25min in a Deck Oven at 180°C.
Bring the water and sugar to a boil, then add the fresh cherries.
Use 50 g of syrup on each layer.
Strain the cherries and use 75 g per layer.
Tip: Re-use the syrup strained from the cherries to soak the biscuit.
Whip the Ambiante Nata at medium speed to a stiff peak. Pipe 80 gr per layer..
Spread a thin layer of tempered chocolate on a marble slab let it set before
scrapping to shavings.
For an 18 cm diameter ring:
Slice the sponge into equal layers, each 8 mm to 1 cm thick.
Soak the first layer of sponge with 50 g of syrup, pipe 80 g of whipped cream, and add 75 g of fresh cherries on top.
Repeat the same process for the second layer.
Place the final layer of sponge on top and soak it with syrup.
Spread a thin layer of whipped cream over the surface.
Freeze or decorate immediately.
For decoration:
Spread a thin layer of whipped cream around the assembled Black Forest.
Sprinkle chocolate shavings around the sides.
Pipe 8 rosettes of cream on top and add chocolate shavings over the surface as well.
