Black Forest Cake
8 servings
120 minutes
Black Forest cake is a true masterpiece of German pastry tradition. Its origin is linked to the picturesque region of Black Forest, where dark forests inspired the creation of this chocolate-cherry masterpiece. The fluffy sponge cake, rich in cocoa aroma and soaked in cherry syrup, along with airy cream and juicy cherries, gives it freshness and sophistication. Covered with chocolate crumbs, it tempts with its rich flavor and velvety texture. This dessert is perfect for holidays, celebrations, and simply enjoying the moment. Its multilayered nature reveals a harmony of sweetness, light tartness, and richness, making each bite unforgettable.
1
First, let's bake the biscuit. Separate the egg whites from the yolks. In a separate bowl, mix the yolks with a quarter of the sugar. Whip well with a mixer until white. In a clean and dry bowl, start whipping the egg whites. When they turn to foam, add the remaining sugar.
- Chicken egg (large): 6 pieces
- Sugar: 335 g
- Sugar: 335 g
2
Incorporate whipped egg whites into the yolks in three batches. Mix from bottom to top to avoid losing volume.
3
Sift flour, cocoa, and baking powder into the mixture. Gently mix. Pour the batter into a mold. My mold has a diameter of 20 cm. Bake the sponge cake in the oven for 40 minutes at 180 degrees. Check readiness with a wooden stick.
- Wheat flour: 150 g
- Cocoa powder: 40 g
- Baking powder (raising agent): 10 g
4
Let's start preparing the filling. In a pot, we place cherries, 3 tablespoons of sugar, and starch. We put it on the heat and bring it to a thick consistency. Set aside to cool.
- Pitted cherries: 400 g
- Sugar: 335 g
- Cornstarch: 30 g
5
Pour water into a pot and add 2 tablespoons of sugar. Place it on the fire and start boiling the syrup. Bring the mixture to a boil and wait for about 5 minutes. Then cool the syrup and add cherry liqueur.
- Water: 100 ml
- Sugar: 335 g
- Cherry liqueur: 50 ml
6
For the cream, we need to whip very cold cream. To make the cream thicker, add 2 tablespoons of sugar. But I whip it without sugar.
- Heavy cream 35% fat: 500 ml
- Sugar: 335 g
7
Assembling the cake. Cut the sponge into three layers. Soak the bottom layer with syrup. Then spread the cream in rings, leaving gaps for cherries. However, you can put a layer of cream and then a layer of cherries.
8
Soak the second layer with syrup and repeat the procedure with cream and cherries. Cover the filling with a well-soaked third layer. Coat the cake with cream.
9
Coat the cake with chocolate crumbs on all sides. Make 9 swirls of cream on top and place a cocktail cherry on each. Let the cake soak for about 5 hours before tasting.
- Chocolate shavings (crumbs): 170 g
- Cocktail cherries: 9 pieces
