A Black Forest cake is a classic for afternoon coffee. If you would like to try making one yourself, you should use this recipe:
Recipe for a Black Forest cake
Read also:Â Recipe for an apple vanilla cake
Photo by Sabine, meinhaushalt.at
Ingredients
Preparation
Preheat the oven to 175 °C and grease the baking pan.
First prepare the shortcrust pastry: knead 125 g flour, 1 egg yolk, 65 g soft butter, 50 g sugar, 10 g cocoa powder, a pinch of salt, a pinch of baking powder and 1 packet of vanilla sugar into a smooth dough and shape into a ball.
Roll out the dough using cling film and line the springform pan with it, then bake in the oven at 175 °C for about 20 minutes.
Then remove it and let the shortcrust base cool on a wire rack.
Thoroughly clean the springform pan and grease it again.
For the sponge cake batter, beat the 6 egg whites stiff, whisk the yolks with the sugar until very frothy, and fold in the egg whites.
Now mix 100 g flour, 1 packet of vanilla sugar, 30 g cocoa powder, 25 g cornstarch, a pinch of cinnamon, ½ tsp baking powder and a pinch of salt and gently fold into the egg mixture.
Pour the batter into the greased springform pan and bake at 175 °C for about 30 minutes.
Let cool briefly and turn out of the pan.
When the base is cold, cut it horizontally once.
Now drain the cherries and reserve the juice; set aside 12 cherries for decoration.
Put 4 tbsp of the cherry juice into a cup and heat the rest in a saucepan.
Mix the 4 tbsp juice with 4 tbsp cornstarch and thicken the hot juice in the pan with it.
Bring briefly to a boil and stir in the cherries (except for the 12!).
Remove from the heat and season with kirsch (cherry brandy) to taste.
For the whipped cream filling, soak 3 sheets of gelatin in a pot with cold water, stir and let stand for about 10 minutes.
Now turn on the heat and, stirring, warm gently over low heat until it has completely dissolved.
Let cool a little to room temperature.
Meanwhile whip the cream in a bowl until nearly stiff, stir 2–3 tbsp of it into the gelatin and then add everything back into the bowl with the whipped cream and mix well.
Also add 1 packet of vanilla sugar and 40 g powdered sugar and finish whipping the cream.
Moisten the two sponge cake layers with a little kirsch — about 2–3 tbsp per layer is enough.
Place the shortcrust base on a cake plate; if desired, spread a little cherry jam on it to make the base slightly moister.
Or you can pour a little kirsch onto the shortcrust, but be careful not to use too much, otherwise the cake will taste only of alcohol.
Of course you can also use cherry juice here.
Spread the cherry filling smoothly in the center and leave a bit of edge free for the cream.
Remove about 1/3 of the cream and spread it over the shortcrust and the cherry filling from the outside inwards.
Place the 1st sponge layer on top and press lightly.
Then spread not quite half of the whipped cream on the sponge layer, place the 2nd layer on top and press lightly in the same way.
For the garnish, chill about 12 tbsp of whipped cream in the refrigerator.
Use the remainder to coat the cake all around with whipped cream.
Now apply the chocolate sprinkles to the cake in your preferred pattern.
Decorate the edge and the center with the sprinkles, and pipe rosettes onto the cake with the chilled cream.
Tips & Notes
If the shortcrust is too crumbly, add water by the teaspoonful until it becomes pliable. The sponge cake tastes best if made the day before. In addition, it is much easier to cut into two or three layers the next day. Occasionally clean the knife with warm water — this makes it easier to work with the whipped cream and prevents spreading cake crumbs or similar unintentionally.
