Recipes > Pastries/Bread/Cake > Black Forest Cake

Black Forest Cake

Category: Pastries/ Bread/ Cake

 

 

Preparation:

Preparation:

 

  1. Put the cherries, sugar and cherry brandy in a bowl, cover and allow to soak overnight.

 

For the cake:

 

  1. Line the bottom of a springform pan (Ø 28 cm) with baking paper. Preheat the oven with the top/bottom heat function to 200°C.

  2. Put the eggs and water in a mixing bowl and beat with the hand mixer until frothy. Add the sugar and vanilla sugar, and beat for another 2 minutes. Carefully stir in the flour, cornstarch, cocoa and baking powder. Pour the batter into the baking pan, put it on a rack in the oven and bake for about 25 minutes.

 

For the filling:

 

  1. Drain the cherries, saving the juice and topping it up to 250 ml with water. Set aside 17 cherries for decoration.

  2. Mix the cornstarch with 4 tbsp of the liquid. Put the remaining liquid into a pot on the hob and bring it to a boil on high heat. Stir in the cornstarch mixture and bring to a boil. Add the cherries, mix everything together and chill.

  3. Put the cream, icing sugar, vanilla sugar and cream stiffener in a mixing bowl and beat with a hand mixer until stiff.

 

Completion:

 

  1.  Place a layer of cake on a cake plate and put a cake ring around it. Spread on 1/3 of the cream and half the cherry mixture. Place the second layer of cake on top and repeat the process. Put on the third layer of cake and remove the cake ring.

  2. Put some of the cream in a pastry bag. Cover the cake with the rest of the cream and decorate with grated chocolate. Finally, garnish the cake with dots of cream and the cherries that were set aside.

 

 

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      Recipe for 1 cake (16 slices):

      For the cake

      6 eggs

      3 tsp. water

      150 g sugar

      1 packet vanilla sugar

      125 g flour

      50 g cornstarch

      15 g baking cocoa

      1 tsp. baking powder

       

      For the filling

      750 g sour cherries, pitted

      75 g sugar

      100 ml cherry brandy

      30 g cornstarch

      750 ml cream

      50 g icing sugar

      1 packet vanilla sugar

      3 packets cream stiffener

       

      For decoration

      30 g grated dark chocolate

       

      Appliance: Oven
      Function: top/bottom heat function
      Temperature: 200°C

       

      Nutritional information

      Carbohydrates 602 g

      Protein 76 g

      Fat 290 g

       

      Calories / bread units

      Recipe 5704 kcal

      Portion 356 kcal

      Portion 3,1 BU