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🍽️ Classic Black Forest Cake

685 kcal · 30 min · 4 servings

Ingredients

• 5 eggs
• 180 g sugar
• 160 g flour
• 1 tbsp cornstarch
• 20 g cocoa powder (dark)
• 1 tsp baking powder
• 460 g sour cherries (from the jar)
• 40 g sugar
• 0.5 cinnamon stick
• 2 heaped tsp cornstarch
• 0.75 l whipping cream
• 60 g sugar
• 60 ml kirsch
• 40 ml simple syrup
• chocolate shavings (or curls)
• powdered sugar

Instructions

1. 1. Separate the eggs. Carefully separate the yolks from the whites.
2. 2. Whip the egg whites with half of the sugar until stiff.
3. 3. Whisk the egg yolks with 5 tablespoons of water and the remaining sugar until frothy.
4. 4. Mix the flour, starch, cocoa powder, and baking powder.
5. 5. Stir the flour mixture into the egg yolk mixture.
6. 6. Gently fold the egg whites into the batter.
7. 7. Pour the batter into a springform pan lined with baking paper.
8. 8. Preheat the oven to 180 degrees Celsius.
9. 9. Bake the cake for about 30 to 35 minutes.
10. 10. Perform the toothpick test to check if the cake is done.
11. 11. Remove the cake from the oven.
12. 12. Let the cake cool down completely.
13. 13. Drain the sour cherries well in a sieve.
14. 14. Collect the cherry juice in a bowl.
15. 15. Set aside 12 cherries for decoration.
16. 16. Take 1/4 liter of the collected juice.
17. 17. Mix the juice with sugar and a cinnamon stick.
18. 18. Bring the mixture to a boil.
19. 19. Remove the cinnamon stick.
20. 20. Dissolve the cornstarch in a little cold water.
21. 21. Thicken the hot liquid with the dissolved starch.
22. 22. Let the sauce boil vigorously a few times.
23. 23. Add the remaining cherries to the sauce.
24. 24. Stir the cherries gently.
25. 25. Avoid crushing the cherries.
26. 26. Let the cherry mixture come to a boil again.
27. 27. Remove the pan from the heat.
28. 28. Let the cherry filling cool down completely.
29. 29. Cut the cooled sponge cake twice horizontally.
30. 30. Whip the cream with sugar until stiff.
31. 31. Spread a thin layer of cream on the first sponge layer.
32. 32. Fill a piping bag with the remaining cream.
33. 33. Use a star tip No. 10.
34. 34. Pipe four cream rings onto the coated base.
35. 35. Fill the spaces between the rings with the cooled cherry mixture.
36. 36. Smooth the cream over the filling.
37. 37. Place the second sponge layer on top.
38. 38. Press the layer down gently.
39. 39. Moisten the layer with the mixture of kirsch and simple syrup.
40. 40. Spread another layer of cream on top.
41. 41. Cover the cake with the third sponge layer.
42. 42. Moisten this layer as well with the kirsch-sugar mixture.
43. 43. Coat the entire cake with cream.
44. 44. Fill the center of the cake with chocolate shavings.
45. 45. Pipe cream rosettes around the edge of the cake.
46. 46. Garnish the cake with the reserved cherries.
47. 47. Chill the cake well until serving.

Nutrition per serving

• kcal: 685
• Protein: 6 g · Fett/Fat: 43 g · Carbs: 62 g