Black Forest Cake (from Slovenia)

A tempting cake with a light cocoa sponge, delicious cream filling, and juicy cherries that will delight every eater.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 5 pieces Egg, fresh

  • 75 g Sugar, white

  • 1 bag Sugar, white

  • 80 g Flour, Wheat, bread flour

  • 15 g Cocoa, powdered, unsweetened

  • 1 bag Baking powder

Cream

  • 1 l Sweet cream

  • 60 g Sugar, white

  • 1 bag Sugar, white

  • 3 bags Gelatin powder, unsweetened

Filling

  • 2 dl Water

  • 0.6 dl Alcohol, Coffee liqueur

  • 70 g Sugar, white

  • 30 g Koruzni škrob

  • 4 pieces Gelatin powder, unsweetened

Sestavljanje torte

  • 1 dl Water

  • 0.5 dl Alcohol, Coffee liqueur

  • 50 g Sugar, white

  • pieces chocolate, dark

Shortcrust pastry

  • 250 g Flour, Whole wheat

  • 60 g Sugar, white

  • 160 g Butter, unsalted

  • 1 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

Steps

  1. Shortcrust pastry: Place flour, sugar, and cold butter in a food processor and mix in short intervals until you get a crumbly mixture. Add the egg and yolk and quickly mix again. Quickly knead the ingredients together to combine. Let the dough rest in the refrigerator for 10 minutes.

  2. Roll out the rested dough to 0.5 cm thickness, prick it several times with a fork, and bake for 11 minutes in an oven preheated to 200°C. Trim the baked crust to fit the size of the cake mold.

  3. Sponge cake: Separate the egg whites and yolks into two bowls. Combine and mix the flour, baking powder, and cocoa. Add 35 g of sugar to the yolks and whisk until frothy. Add vanilla sugar and 40 g of sugar to the egg whites and whisk until stiff peaks form. Gradually fold the egg whites into the yolks, then gently fold in the sifted dry ingredients. Divide the batter evenly into three baking pans. Bake the sponges for 12 minutes in an oven preheated to 180°C.

  4. Cream and filling: Soak the gelatin in cold water. In a saucepan, add water, sugar, cherry liqueur, and cherries, and simmer briefly. Strain some of the cherry juice and set aside for soaking the sponge.

  5. Mix the starch with cold water. Add the mixture to the cherry compote and cook for 5 minutes while stirring to thicken. Add the soaked gelatin, mix, and let it cool. Set aside some of the thickened juice for assembling the cake.

  6. Whip the sweet cream, vanilla sugar, and sugar together. Just before the cream is fully whipped, add the stabilizer.

  7. Assembling the cake: Combine water, strained cherry juice, sugar, and cherry liqueur and bring to a boil. This mixture will be used to soak the sponge. Place the shortcrust pastry on the cake base and spread it with the thickened cherry juice to act as glue. Place the first layer of sponge on top, soak it, and spread it first with the cherry compote, then with the whipped cream. Repeat the process.

  8. Place the final layer of sponge on the cake, soak it, and then cover the entire cake with sweet cream. Use a piping bag to create 12 rosettes (optional), and top them with cherries. Finally, decorate the cake with chocolate shavings.

Nutrition Information (Per 100g)

  • Calories: 339.07 kcal
  • Fat: 22.97 g
    • Saturated Fat: 13.63 g
  • Carbohydrates: 25.74 g
    • Sugars: 13.38 g
  • Protein: 7.32 g
  • Fiber: 1.22 g