Black Forest Cherry Cake (German Schwarzwälder Kirschtorte, Black Forest cake, Black Forest cake, Drunken Cherry cake, also in English Black Forest cake) is a cake with whipped cream and cherries. Appeared in Germany in the early 1930s, in Germany today it is already considered a classic and has gained world fame. In the Black Forest cherry cake, biscuit chocolate cakes are soaked in kirschwasser, the filling is made from cherries. Cherry and chocolate shavings are used to decorate the cake. The exact origin of the cake is unknown, and it is not necessarily connected with the homonymous region of Germany. There are several versions. According to one of them, the name of the cake was given by chocolate shavings that resembled a dark or black forest. According to the second, the kirschwasser cake is called Black Forest because this alcoholic drink is mainly produced in this region. In addition, it is possible that the modern "Black Forest" cake had a predecessor from Switzerland. The name of the cake by association could be given by a traditional Black Forest women's straw hat with pompoms. In the 19th century, in the Southern Black Forest, it was not a cake, but a "Black Forest cream" - a peasant dessert made of cherries, whipped cream and kirschwasser: the stewed cherry was served with cream, sometimes with the addition of kirschwasser. Confectioner Josef Keller (1887-1981), a native of Riedlingen in the Black Forest, claims to have invented the Black Forest cake for the now-defunct Agner Cafe in Bad Godesberg in 1915, but his 1927 recipe contained only one layer of cherry filling and shortcrust pastry. The archivist of the city of Tübingen, Udo Rauch, named the confectioner Ervin Hildebrand, who worked in the city cafe "Waltz", as the inventor of the Black Forest cake. In 1818-1924, Tübingen, now not connected with the Black Forest, was part of the Black Forest District. In the 1930s, the Black Forest cake became popular in Berlin, as well as in other large cities in Germany, Austria, and Switzerland. Previously, in the absence of electric refrigerators, cafes and pastry shops could not offer cakes with whipped cream for mass sale. Since 2006, the Black Forest cake festival has been held in Todtnau every two years, where both confectionary professionals and amateurs compete.