Black Forest cake
Ingredients
For the sponge cake:
5
Eggs
180
g
Sugar
1
Pack of vanilla sugar
125
g
Flour
2
Teaspoon(s)
Baking powder
50
g
Cornstarch
15
g
Cocoa powder
For the cherry filling:
350
g
Sour cherries (in a jar)
30
g
Cornstarch
25
g
Sugar
3
Tablespoon(s)
Cherry brandy or cherry juice
For the cream filling:
800
g
Whipped cream
40
g
Sugar
1
Pack of vanilla sugar
2
Pack of whipped cream stiffener
For decoration:
100
g
Chocolate shavings
Some
Cherries
Preparation
1. Separate the eggs. Beat the egg whites with 90 g sugar until stiff and the egg yolks with 90 g sugar until creamy. Now fold the egg yolks into the egg white mixture. Next, mix the flour, baking powder, cornstarch, cocoa and vanilla sugar and gradually fold into the dough. Then bake the dough in a springform pan (Ø 26 cm) lined with baking paper in a preheated oven at 180 °C for around 25 minutes. Allow the base to cool, then cut it horizontally twice.
2. For the cream mixture, beat the cream with the sugar, vanilla sugar and cream stiffener until stiff. Meanwhile, continue with the cherry filling. To do this, drain the sour cherries in a sieve. Collect around 250 ml of the juice. Mix the cornstarch with the sugar and 4 tablespoons of the liquid. Pour the remaining liquid into a saucepan and bring to the boil. Then remove from the heat. Then stir in the mixed starch, bring to the boil briefly, stir in the cherries and chill. Season to taste with cherry brandy or cherry juice.
3. In the next step, place the bottom layer of the cake on a plate and spread the cherry mixture and 1/3 of the cream on top. Place the middle layer on top and press down lightly. Spread half of the remaining cream on top. Place the top layer on top. Fill a little cream into a piping bag. Spread the remaining cream on the surface and sides of the cake.
4. Finally, decorate the Black Forest cake with the cream from the piping bag, cherries and chocolate shavings.
