Grease a round pan with some oil, line with parchment, grease lightly over it and sprinkle with flour.

Preheat oven to 180degrees

Whip your egg whites to gentle peaks then add in the sugar a tablespoon at a time. Whip and keep refrigerated

Prepare a double boiler, on it place your egg yolk and whisk it until pale and fluffy

Remove and add in the fat, essence and coffee granules

Add the flour and whisk until just combined

Now incorporate your egg whites by folding gently

Lastly add the baking powder and fold well

Bake until the skewer comes off clean. Approx 25 to 35 minutes.

Cool the cake completely.

Wash and cut strawberries. Macerate in water syrup sugar lemon for about 15minutes. Reserve some strawberries for top garnish

Whip your fresh cream adding the icing sugar and vanilla essence. Whip to stiff peaks and refrigerate.

Assembly. Slice the cooled cake in the middle. Poke a few random holes with a skewer. Drizzle the syrup from the strawverries, place a thin layer of fresh cream and arrange some berries liberally too. On the top layer pike some holes and drizzle syrup but very sparingly. Now place the top layer on the filling you have just laid down. Refrigerate about 10minutes before proceeding.

Crumb coat your cold cake with a thin layer of fresh cream. Return to the fridge to set about 10mins

Finalise the icing with generous fresh cream. Refrigerate

Prepare your garnish or cage and finish the decoration. Arrange chocolate shavings or grated chocolate and some berries too. Enjoy a tee totaller's home made black forest.