Traditional Black Forest cake, perfectly interpreting the sweet taste of Germany

Preheat the oven to 180 degrees, and place parchment paper in the cake mold.

After beating the milk with vegetable oil, add cocoa powder and flour and mix evenly.

Separate the egg yolks from the egg whites. Mix the egg yolks into the batter until well blended, and put the egg whites into a clean mixing bowl.

Gradually add the sugar to the egg whites in three parts, whipping until soft peaks form that can hold small curvy hooks.

Take 1/3 of the meringue and mix it into the batter, then pour it back into the meringue and gently fold until evenly combined.

Pour the mixed cake batter into the cake mold and level it, gently tap it twice, and place it in the oven to bake for 17-20 minutes.

When the cake comes out of the oven, gently tap it twice again, then immediately invert it onto a cooling rack.

Whip the cream until stiff peaks form and refrigerate for later use. After unmolding the cake, peel off the parchment paper.

Use a serrated knife to cut the cake into three equal layers horizontally, spread cream between each layer, and finally sprinkle chocolate shavings and fruits on the surface of the cake.