Black Forest Cherry Cake
8 servings
45 minutes
The 'Black Forest Cherry' cake is a true masterpiece of German pastry tradition. Its history begins in the picturesque Black Forest region, where juicy cherries combine with rich chocolate and airy cream. This dessert delights with its contrasting flavor: the delicate, melt-in-your-mouth cream harmoniously complements the light bitterness of cocoa, while the sweet-sour cherries add freshness. Cherry liqueur enhances the aroma and makes the cake particularly refined. In its classic version, it is served chilled so that the layers are fully soaked in syrup, revealing a richness of flavor in every bite. The 'Black Forest Cherry' is not just a dessert but a true pleasure, a symbol of elegance and tradition that will adorn any celebration and leave unforgettable impressions.
1
Separate the whites from the yolks. Whisk the yolks with sugar and 2 tablespoons of warm water.
- Chicken egg: 6 pieces
- Sugar: 3 tablespoons
2
Whip the egg whites to soft peaks separately and gently fold into the yolks.
- Chicken egg: 6 pieces
3
Sift the flour with cocoa and baking powder. Add to the egg mixture. Add grated chocolate (originally suggested to add 60 g of ground almonds, but I didn't have any, so I made it without).
- Wheat flour: 120 g
- Cocoa powder: 3 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Grated chocolate: 60 g
4
Pour the batter into a greased mold and bake at 180°C for 30 minutes (check with a stick). Let the finished cake cool and cut it into 3 parts.
- Wheat flour: 120 g
5
Remove the pits from the cherries, collect the juice, pour it into a saucepan, add sugar and cinnamon. Heat until the sugar dissolves, then add alcohol.
- Cherry (sour): 500 g
- Sugar: 3 tablespoons
- Cherry liqueur: 4 tablespoons
6
Soak the layers with warm syrup.
- Cherry liqueur: 4 tablespoons
7
Whip the cream with sugar and vanilla.
- Heavy cream 35% fat: 600 ml
- Icing sugar: 120 g
- Vanilla sugar: 2 teaspoons
8
Assembly: place half of the cherries on the bottom layer, spread cream so that it sits between the cherries. Place the second layer and repeat the operation.
- Cherry (sour): 500 g
- Heavy cream 35% fat: 600 ml
9
Spread the remaining cream on the sides and top, and decorate with chopped chocolate.
- Grated chocolate: 60 g
10
According to the rules, the cake should sit in the fridge for a couple of hours.
