Black Forest Cake
Black Forest cake is simply one of the most popular classic recipes. We have developed a very simple recipe for the classic that is sure to succeed, and with which you too can conjure up the perfect Black Forest gateau.
Ingredients for Black Forest Cake:
FOR THE BISCUIT
6 eggs
200 g sugar
200 g flour
50 g cornflour
50 g cocoa powder
2 tsp baking powder
a little butter for the tin
FOR THE FILLING
1 jar morello cherries
2 tablespoons cornflour
1 litre of cream
5 pck. cream stiffener
1 tbsp sugar
9 tbsp. kirsch
100 g chocolate chips
Instructions:
For the sponge cake base, place 6 eggs with sugar and 6 tbsp water in a bowl and beat with a mixer for about 5 minutes at the highest speed until the mixture has approximately doubled in volume. Meanwhile, mix the flour, cornflour, cocoa powder and baking powder in a bowl. Using a sieve, gradually sieve the flour mixture into the egg mixture, gently folding in between. Preheat the oven to 350 degrees.
Grease and lightly flour the base of a springform pan (Ø 26 cm). Pour in the sponge mixture and smooth it down. Bake in the preheated oven for about 20 minutes. Leave to cool completely. For the filling, drain the morello cherries over a sieve, reserving the juice. Mix the starch with 2 tablespoons of the juice. Bring the remaining cherry juice to the boil and stir in the cornflour and cherry juice mixture. Bring to the boil briefly while stirring, then remove directly from the heat.
Set aside 16 morello cherries for decoration. Fold the remaining morello cherries into the cornflour-cherry mixture. Cut the cake base in two to make three layers. Drizzle 3 tablespoons of cherry brandy on the first one. Spread the cherry mixture completely over the top and smooth it down. Leave to cool. Whip the cream with the cream stiffener and sugar until stiff. Using a spoon or palette knife, spread about 3 tbsp of cream thinly over the cherry mixture.
Put about 4 tablespoons of the cream in a piping bag with a star-shaped nozzle and set aside. Place the second base on top, press down lightly. Again drizzle 3 tablespoons cherry brandy on the base, spread about half of the remaining cream on the base. Place the last sponge cake base on top, drizzle with the remaining kirsch, then cover the cake with the remaining cream. Use the piping bag to pipe 16 cream puffs onto the cake. Now place the cherries on top and sprinkle the shaved chocolate over the top and around the edge. Chill until ready to serve.
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