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🍰 Classic Black Forest Cake

695 kcal · 115 min · 4 servings

Ingredients

• 5 egg(s)
• 175 g sugar
• 1 packet vanilla sugar
• 125 g flour
• 2 tsp, level baking powder
• 50 g cornstarch
• 15 g cocoa powder (unsweetened)
• 350 g sour cherries (from the jar)
• 30 g cornstarch
• 25 g sugar
• 3 tbsp kirsch
• 800 g whipping cream
• 40 g sugar
• 1 packet vanilla sugar
• 2 packet(s) cream stabilizer
• 100 g chocolate shavings
• 50 g cherry(es)

Instructions

1. 1. Line a 26-centimeter springform pan with baking paper.
2. 2. Separate the eggs. Beat the egg whites with half the sugar until stiff.
3. 3. Beat the egg yolks with the remaining sugar until creamy.
4. 4. Gently fold the yolk mixture into the egg whites.
5. 5. Mix flour, baking powder, cornstarch, and cocoa.
6. 6. Sift the dry ingredients gently into the batter.
7. 7. Add vanilla sugar and mix everything carefully with a spoon.
8. 8. Spread the batter evenly in the prepared pan.
9. 9. Bake the base in a preheated oven at 180 degrees Celsius (top and bottom heat) for about 25 minutes.
10. 10. Remove the springform ring.
11. 11. Turn the cake out onto a rack lined with baking paper.
12. 12. Remove the baking paper bottom as well.
13. 13. Let the biscuit cool down completely.
14. 14. Drain the sour cherries well in a sieve.
15. 15. Collect the cherry liquid.
16. 16. Measure exactly 250 milliliters of the liquid.
17. 17. Mix cornstarch with sugar and 4 tablespoons of the cherry liquid until smooth.
18. 18. Bring the remaining liquid to a boil.
19. 19. Remove the liquid from the heat.
20. 20. Stir in the starch mixture.
21. 21. Bring the mixture to a brief boil again.
22. 22. Add the cherries.
23. 23. Let the filling cool.
24. 24. Season the filling to taste with kirsch (cherry brandy).
25. 25. Beat the cream with sugar, vanilla sugar, and cream stabilizer until very stiff.
26. 26. Beat the cream in two stages to ensure a stable result.
27. 27. Carefully peel the baking paper off the cooled biscuit base.
28. 28. Cut the base horizontally into two even layers using a large, sharp knife.
29. 29. Place the bottom layer on a cake plate.
30. 30. Reattach the springform ring to make stacking easier.
31. 31. Spread the cherry filling on the bottom layer.
32. 32. Spread one-third of the whipped cream on the bottom layer.
33. 33. Place the middle layer on top.
34. 34. Press the middle layer down gently.
35. 35. Spread half of the remaining cream over the middle layer.
36. 36. Place the top layer on top.
37. 37. Press the top layer down gently as well.
38. 38. Fill 3 tablespoons of the cream into a piping bag fitted with a star nozzle.
39. 39. Set the piping bag aside.
40. 40. Spread the remaining cream over the entire surface of the cake.
41. 41. Spread the remaining cream over the edge of the cake.
42. 42. Decorate the cake with the cream from the piping bag.
43. 43. Decorate the cake with chocolate shavings.
44. 44. Decorate the cake with whole cherries.

Nutrition per serving

• kcal: 695
• Protein: 11 g · Fett/Fat: 41 g · Carbs: 73 g