🍰 Classic Black Forest Cake

Name: Classic Black Forest Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 6 eggs (separated); 175 g cane sugar; 1 tbsp vanilla sugar; 75 g spelt flour; 50 g cornstarch; 50 g cocoa powder; 40 ml kirsch; 1 jar shadow cherry (720 g content); 1 tbsp vanilla sugar; 3 tsp cornstarch; 500 ml whipping cream; 1 tbsp powdered sugar (from cane sugar); 2 packets whipping cream stabilizer; 100 g chocolate shavings; 8 maraschino cherries; chocolate shavings

685 kcal · 30 min · 4 servings

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Ingredients

6 eggs (separated)
175 g cane sugar
1 tbsp vanilla sugar
75 g spelt flour
50 g cornstarch
50 g cocoa powder
40 ml kirsch
1 jar shadow cherry (720 g content)
1 tbsp vanilla sugar
3 tsp cornstarch
500 ml whipping cream
1 tbsp powdered sugar (from cane sugar)
2 packets whipping cream stabilizer
100 g chocolate shavings
8 maraschino cherries
chocolate shavings

Instructions

1. Preheat your oven to 180 degrees Celsius (conventional heat). If using fan-assisted heat, set it to 160 degrees. For gas ovens, select setting 2 to 3. Grease the bottom of your springform pan with butter and dust it with breadcrumbs.
2. Beat the egg whites with a hand mixer until stiff. Gradually mix in the cane sugar and vanilla sugar. Gently fold in the egg yolks. Combine spelt flour, cornstarch, and cocoa powder in a separate bowl. Sift the dry ingredients over the egg mixture and gently fold them in until the batter is smooth.
3. Pour the batter into the prepared pan and smooth the top. Bake the cake in the preheated oven for about 35 minutes. Check for doneness with a wooden skewer: if it comes out clean, the cake is done. Remove the pan from the oven and let the cake cool inside it. Carefully release the cake from the pan and let it cool completely, ideally overnight.
4. Slice the cooled cake base horizontally into two even layers. Drizzle both lower layers with Kirsch (cherry brandy). Drain the Morello cherries and collect the juice. Boil the juice with vanilla sugar until it thickens. Mix the remaining juice with cornstarch and stir it into the hot juice. Bring the mixture to a brief boil. Remove from heat and stir in the Morello cherries (reserve a few for decoration). Let the filling cool. Whip the cream with powdered sugar and cream stabilizer until stiff. Fill the cherry liqueur cream into a piping bag and pipe rings onto the bottom cake layer. Spread ab
5. Place the second cake layer on top and spread half of the remaining whipped cream over it. Place the third layer (the top part of the sliced base) on top. Cover the entire cake with the remaining whipped cream. Decorate the cake as you like, for example using a star-tipped piping bag.
6. Sprinkle chocolate shavings over the top and around the sides of the cake. Garnish the cake with the remaining Morello cherries, topping cherries, and chocolate curls. Place the finished cake on a cake stand while well-chilled and serve.

Nutrition per serving

kcal: 685
Protein: 7 g · Fett/Fat: 39 g · Carbs: 68 g