Black Forest Cake

The cake is named after the cherry liqueur Schwarzwälder Kirsch, which is used in the preparation of the cake. It originates from the south of Germany. This excellent dessert is said to have been first created by Josef Keller in 1915 at Café Agner. Even today, the cake is said to be exactly as it was back then.

Details

  • Preparation Time: 240 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 50 g chocolate, dark

  • 10 g Butter, unsalted

  • 1 handful Cherries, fresh

  • 20 g chocolate, dark

biskvitno testo

  • 4 pieces Egg, fresh

  • 2 spoons Water

  • 100 g Sugar, white

  • 1 bag Powdered sugar

  • 100 g Wheat flour, white, multi-purpose

  • 25 g Koruzni škrob

  • 10 g Cocoa, powdered, unsweetened

  • 0.2 teaspoons Spices, cinnamon, ground

  • 0.5 teaspoons Baking powder

filling

  • 370 g Cherries, fresh

  • 250 ml Juice, orange

  • 25 g Sugar, white

  • 30 g Koruzni škrob

  • 3 spoons Alcohol, Rum

  • 750 ml Sweet cream

  • 50 g Powdered sugar

  • 1 bag Powdered sugar

  • 3 bags Koruzni škrob

kneaded dough

  • 125 g Wheat flour, white, multi-purpose

  • 10 g Cocoa, powdered, unsweetened

  • 0.5 bags Baking powder

  • 50 g Sugar, white

  • 1 bag Powdered sugar

  • 1 pinch Salt, table

  • 1 spoon Alcohol, Rum

  • 75 g Butter, unsalted

Steps

  1. To prepare the dough, sift the flour, cocoa, and baking powder into a bowl. Mix well, then sift the mixture through a fine sieve into another bowl. Add sugar, vanilla sugar, salt, cherry liqueur, and butter to the bowl with the sifted dry mixture. Mix well with a mixer or a whisk.

  2. Sprinkle some flour on the kitchen surface and turn the mixture from the bowl onto it. Knead the mixture with your hands into a smooth dough. If it sticks a little, shape it into a ball, wrap it in plastic wrap, and place it in the refrigerator for 15 minutes.

  3. Preheat the oven to 200°C. Lightly grease a cake pan (Ø28cm) with butter. Roll out the dough into a circle and line the bottom of the cake pan with it. Prick the dough several times with a fork, place the pan in the preheated oven, and bake the dough for 15 minutes. Remove the baked base from the oven and let it cool completely. Then remove the dough from the pan and place it on a tray.

  4. Prepare the sponge cake by separating the egg yolks and whites. Beat the egg yolks and water with a mixer for about 1 minute until the mixture becomes frothy. In a separate bowl, beat the egg whites into soft peaks. Mix sugar and vanilla sugar together and slowly (spoon by spoon) add it to the egg yolk mixture. Then beat everything together for another 2 minutes.

  5. In a bowl, mix together the starch, cocoa, flour, cinnamon, and baking powder. Add half of the mixture to the egg yolk mixture and gently but thoroughly mix it with a whisk. Then add the remaining dry mixture and mix everything well until you get a smooth batter. Finally, slowly add the beaten egg whites, gently folding them in with a whisk until the mixture becomes smooth.

  6. Preheat the oven again to 200°C. Line the cake pan with baking paper and pour in the prepared sponge cake batter. Place it in the oven and bake for 30 minutes. Remove the baked sponge cake from the oven, let it cool slightly in the pan, then turn it out onto a rack. Remove the baking paper and let the sponge cake cool. Once cooled, cut it horizontally into 2 equal layers.

  7. Prepare the filling for the cake. Drain the cherries well and save the juice. In a small bowl, add starch and 4 tablespoons of cherry juice. Mix well until you get a smooth mixture and all the starch is combined with the juice. Pour the remaining juice into a pot, bring to a boil, and remove from heat. Add the starch mixture to the juice, return the pot to the stove, and bring the liquid to a boil. Add the cherries and remove from heat. Add sugar and cherry liqueur to the mixture. Let it cool for 30 minutes.

  8. In a bowl, add whipped cream, powdered sugar, vanilla sugar, and stabilizer. Whip the cream with a mixer until stiff. Fill a piping bag with some of the cream.

  9. Spread the cherry filling evenly over the cake base. Cover the filling with a third of the whipped cream, spreading it evenly. Place the bottom layer of the sponge cake on top of the cream and spread half of the remaining cream over it. Cover with the top layer of the sponge cake. Cover the entire cake with the remaining cream. Decorate the sides of the cake with dark chocolate shavings. Pipe cream decorations around the edge of the cake and sprinkle the center with light chocolate shavings.

  10. Wash the cherries and arrange them on the cream decorations. Place the cake in the refrigerator to chill for at least 2 hours.

  11. Remove the chilled cake from the refrigerator, slice, and serve.

Nutrition Information (Per 100g)

  • Calories: 258.68 kcal
  • Fat: 7.13 g
    • Saturated Fat: 3.84 g
  • Carbohydrates: 40.81 g
    • Sugars: 20.89 g
  • Protein: 4.47 g
  • Fiber: 0.98 g

Advice

The cake can also be prepared a few days in advance. Instead of canned cherries, you can use fresh cherries. Wash them well, remove the stems and pits. Place them in a bowl and sprinkle with sugar. Let them sit for at least 30 minutes to release their juice. Then pour everything into a pot and bring to a boil. Drain the cherries and save the juice. If there is not enough juice, add a little water. If you dont have chocolate shavings available, you can make them yourself by thinly grating white or dark chocolate.