Black Forest cake

Black Forest cake

Germany icon
January 13, 2021
5/5 (1)
Category Dessert
Country Germany
Usage dessert
Prep 0 mins
Cook 0 mins
Ready-in 0 mins
Yields 2 people
Skill Level Difficult

Ingredients

For the biscuit:
5 eggs
120 g sugar
125 g flour
30 g cocoa powder
For the kneading dough:
125 g flour
10 g cocoa powder
1 knife-tip baking powder
50 g sugar
1 vanillin sugar 7
5 g soft butter.
For the filling:
750 g cream
20 g vanilla sugar
30 g iced sugar gelatin / AgarAgar
100 ml of kirsch
500 g sour cherries (glass) chocolate flake.

Nutritional Table

Energy 485
Protein 9.00 g
Lipids 30.00 g
Carbohydrate 49.00 g
Sodium 85.00 mg
Phosphate 148.00 mg

Cooking Method

Instructions

  1. Preheat oven to 200 ° C (180 ° C circulating air). For the dough, mix flour with cocoa and baking powder, add remaining ingredients. Use the dough hooks of a hand mixer to make a smooth dough. Form the dough into a ball. Roll out the dough on the springform tray. Prick the ground several times with a fork and put around the springform edge.
  2. Bake for 10-12 minutes in a preheated oven at 180 ° C (160 ° C convection). Then cool on a cake rack.
  3. For the biscuit dough, grease the bottom of the springform pan and lay out with parchment paper. Separate eggs, beat the egg whites with the stir bars to a firm snow. Stir egg yolks with sugar and vanilla sugar until foamy. Fold in the egg whites. Mix the flour with baking powder and cocoa and stir at the lowest level just below the mass. Put the dough in the springform pan and bake at the same temperature as the kneading dough.
  4. Baking time about 25 minutes. Allow the bottom to cool on a grate and carefully peel off the baked baking paper. When the biscuit is cold, cut the bottom once horizontally. For the filling drain the sour cherries well in a sieve. Collect the liquid at the same time.
  5. Place 12 to 16 cherries aside for garnish. Prepare gelatine / AgarAgar according to instructions. Stir with 200 ml of cherry juice and 2 tablespoons of sugar. Stir in the cherries and chill the mixture. Taste with kirsch at will. Prepare gelatin / AgarAgar according to the package instructions for 750 ml liquid. Beat the cream almost stiff, add the gelatin / AgarAgar solution while beating and whip the cream until stiff. Sift iced sugar and mix with vanilla sugar. Stir under the cream.
  6. Place kneading dough on a cake plate. Spread the cherries on the ground, leaving 1 cm at the edge. Spread 1/3 of the cream on top, place the lower sponge cake on the cream and lightly press. Drizzle the sponge cake with a little kirsch or cherry juice. Brush with half of the remaining cream, put on the top soil, also drizzle and lightly press. Add 3 tablespoons of cream to the piping bag. Spread the remaining cream on the surface and the edge of the cake evenly.
  7. Garnish the edge and surface of the chocolate rasps. Using the cream from the piping bag, spray 16 rosettes onto the cake and decorate with the cherries.
  8. Chill for at least 4 hours.

Origins and Traditions

Has been working in Germany since 1930. The exact origins are unclear, they are not necessarily in the Black Forest.

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