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Black Forest cake

Hard, 2 hours

Black Forest cake

Level: Hard

Preparation time: 1 hour and 30 minutes

Cooking time: 35 minutes

Yields: 2 people

Country: Germany

Author

Recipe submitted by Sabine Echterhoff on behalf of the German Society of Nephrology

www.dgfn.eu

About this recipe

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

Ingredientes

  • 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
  • 1 knife-tip baking powder
  • 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

Calorías por porción

485 kcal

Carbohydrates

g 49

Lipids

g 30

Phosphate

mg 148

Protein

g 9

Sodium

mg 85

Preparation

  1. Preheat oven to 200 ° C (180 ° C circulating air). For the dough, mix flour with cocoa and baking powder, and add the remaining ingredients. Use the dough hooks of a hand mixer to make 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 it 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 layout with parchment paper. Separate the eggs and 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 below the mass. Put the dough in the springform pan and bake at the same temperature as the kneading dough.
  4. The baking time is about 25 minutes. Allow the bottom to cool on a grate and carefully peel off the 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 bit of kirsch or cherry juice. Brush with half the remaining cream, put on the topsoil, 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 it with cherries.
  8. Chill for at least 4 hours.

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