🍰 Black Forest Sheet Cake

Name: Black Forest Sheet Cake
Total time: 30 min
Yield: 4 servings
Ingredients: sour cherries in a jar 175 g; sour cherry nectar 100 ml; butter 125 g; sugar 125 g; salt pinch; vanilla extract 2 tsp; eggs 3 pcs.; almonds, ground 100 g; wheat flour, Type 405 100 g; cocoa powder 30 g; baking powder 2 tsp; chocolate sprinkles, milk chocolate 50 g; quark 40 % fat in dry matter 250 g; crème fraîche 200 g; powdered sugar 60 g; whipping cream 400 g; San-apart 8 tsp; shaved chocolate, dark chocolate 40 g

892 kcal · 30 min · 4 servings

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Ingredients

sour cherries in a jar 175 g
sour cherry nectar 100 ml
butter 125 g
sugar 125 g
salt pinch
vanilla extract 2 tsp
eggs 3 pcs.
almonds, ground 100 g
wheat flour, Type 405 100 g
cocoa powder 30 g
baking powder 2 tsp
chocolate sprinkles, milk chocolate 50 g
quark 40 % fat in dry matter 250 g
crème fraîche 200 g
powdered sugar 60 g
whipping cream 400 g
San-apart 8 tsp
shaved chocolate, dark chocolate 40 g

Instructions

1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
2. Line a baking tray with baking paper.
3. Place a cake ring on the prepared tray.
4. Drain the cherries.
5. Catch the cherry juice in a bowl.
6. Mix the butter with the sugar, a pinch of salt, and one teaspoon of vanilla extract.
7. Beat the mixture for about five minutes until white and creamy.
8. Stir in the first egg individually for 30 seconds.
9. Repeat the process with the remaining eggs.
10. Mix the almonds with the flour, cocoa powder, baking powder, and chocolate sprinkles.
11. Use only as much cherry juice as needed to create a creamy batter.
12. Stir the dry ingredients and the cherry juice together into the butter mixture.
13. Pour the batter into the cake ring.
14. Smooth the surface of the batter.
15. Distribute the drained cherries evenly over the batter.
16. Bake the cake in the preheated oven for about 30 minutes.
17. Mix the quark cheese with the crème fraîche, powdered sugar, and one teaspoon of vanilla extract in a large bowl.
18. Slowly add the cream to the quark mixture.
19. Whip the cream stiffly using the San-apart stabilizer.
20. Spread the cream in waves over the cooled cake.
21. Sprinkle the cream with the chocolate shavings.
22. Place the cake in the refrigerator for 30 to 60 minutes.
23. Cut the cake into rectangular pieces for serving.

Nutrition per serving

kcal: 892
Protein: 11 g · Fett/Fat: 59 g · Carbs: 78 g