Black Forest Cake

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Ingredients

for chocolate sponge cake:

  • 6 eggs
  • 200 g sugar
  • 200 g wheat flour
  • 50 g food starch
  • 50 g baking cocoa
  • 2 tea spoons baking powder
chocolate sponge cake
cherry filling

Filling

for the filling:

  • 1 glass morello cherries
  • 2 tbsp sugar
  • 2tbsp food starch

Cream

for the cream:

  • 1 liter cream (chilled)
  • 5 packs cream stiff
  • 1 tbsp sugar

in addition you will need:

  • 9 tbsp Kirschwasser (cherry hard liquor)
  • 100 g dark chocolate shavings
cream filling

Directions


Line a springform pan (Ø 26 cm) with baking paper and preheat the oven to 180 degrees (fan oven 160 degrees). Separate the eggs, put the egg whites in a mixing bowl and beat until semi-stiff with the whisk of the hand mixer. Gradually add sugar in small portions.


Continue whipping until a shiny snow forms. Fold in the egg yolks. Mix the flour, starch, cocoa and baking powder in a bowl and sift. Carefully fold into the egg mixture in three portions. Make sure that the mixture remains airy. Pour the dough into the mold and bake in the preheated oven for about 30 minutes. After baking, let cool on a wire rack and loosen the ring with a knife. For the filling, drain the cherries and reserve the juice. Set aside 16 cherries for decoration.


Bring two thirds of the cherry juice to the boil, mix one third with the sugar and starch until there are no lumps. As soon as the juice boils, stir in the starch mixture and mix everything together well. Gently stir in the cherries. Let the filling cool briefly.


Cut the cooled sponge cake twice horizontally to create three cake layers. Drizzle these with kirsch. Spread the filling on the first cake layer, leaving a 1 cm border all around. Place a cake ring around the base. Pour the cooled cream into a bowl and whip on low speed. When the cream starts to solidify, add the cream stiffener and sugar. Continue beating on a low speed until the cream is firm. Put some cream on the cherries and spread it evenly. Place the second cake layer on top and press down slightly.


Pour half of the remaining cream onto the base and spread it out. Place the third cake layer on top and press firmly. Cool the cake for 1 hour. Set aside a piping bag with a star nozzle with approx. 5 tablespoons of the whipped cream.


Carefully pull the cake ring upwards. Brush the cake all over with the remaining cream and smooth it out with a pastry card. Press the chocolate shavings lightly on the outer edge with your hands, reserve 1 tbsp of chocolate shavings. Pipe 16 dots of cream onto the cake and decorate each with a cherry. Spread the remaining chocolate shavings in the middle of the cake. Store in the refrigerator until serving. The cake makes 16 pieces.