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🍰 Classic Black Forest Cake

389 kcal · 30 min · 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

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Use 160 degrees Celsius for fan-assisted or gas mark 2-3.
2. 2. Grease the bottom of the springform pan with butter. Dust with breadcrumbs if the baking paper is not enough.
3. 3. Beat the egg whites with a hand mixer until stiff.
4. 4. Gradually mix in the cane sugar and vanilla sugar.
5. 5. Gently fold in the egg yolks.
6. 6. Combine spelt flour, cornstarch, and cocoa in a bowl.
7. 7. Sift the flour mixture through a sieve.
8. 8. Carefully fold the dry ingredients into the egg mixture.
9. 9. Pour the batter into the prepared pan.
10. 10. Smooth the top of the batter.
11. 11. Bake the cake in the preheated oven for about 35 minutes.
12. 12. Check for doneness with a wooden skewer.
13. 13. Remove the cake from the oven.
14. 14. Let the cake cool in the pan.
15. 15. Unmold the cake.
16. 16. Ideally let the cake cool completely overnight.
17. 17. Cut the cake base horizontally into two layers.
18. 18. Drizzle the bottom two layers with kirsch (cherry brandy).
19. 19. Drain the sour cherries.
20. 20. Collect the juice of the cherries.
21. 21. Bring the juice (except for 4 tablespoons) to a boil with the vanilla sugar.
22. 22. Mix the remaining juice with the cornstarch.
23. 23. Stir the juice-cornstarch mixture into the hot juice.
24. 24. Bring the mixture to a boil.
25. 25. Remove the pan from the heat.
26. 26. Stir in the sour cherries, reserving some for decoration.
27. 27. Let the cherry cream cool.
28. 28. Whip the cream with powdered sugar and cream stabilizer until stiff.
29. 29. Fill the cherry cream into a piping bag.
30. 30. Pipe rings of cherry cream onto the bottom cake layer.
31. 31. Spread about one quarter of the whipped cream on top of the cherry cream.
32. 32. Smooth out the whipped cream.
33. 33. Place the second cake layer on top.
34. 34. Spread half of the remaining whipped cream over the second layer.
35. 35. Place the third layer on top.
36. 36. Cover the entire cake with the rest of the whipped cream.
37. 37. Decorate the cake as desired using a piping bag and a star tip.
38. 38. Sprinkle chocolate shavings on top of the cake.
39. 39. Sprinkle chocolate shavings around the edge of the cake.
40. 40. Garnish the cake with the remaining cherries.
41. 41. Garnish the cake with topping cherries.
42. 42. Garnish the cake with chocolate curls.
43. 43. Serve the well-chilled Black Forest cake on a cake stand.

Nutrition per serving

• kcal: 389
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 64 g