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🍰 Classic Black Forest Cake

579 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 175 degrees Celsius with fan.
  2. 2. Carefully separate the egg whites from the egg yolks.
  3. 3. Whip the egg whites in a bowl with a hand mixer until stiff.
  4. 4. Add 150 grams of sugar and a pinch of salt while whipping.
  5. 5. Stir the egg yolks into the egg white mixture one by one.
  6. 6. Sift flour, 50 grams of starch, cocoa powder, and baking powder together.
  7. 7. Gently fold the dry ingredients into the egg mixture.
  8. 8. Grease a springform pan and line the bottom with baking paper.
  9. 9. Spread the biscuit batter evenly into the pan.
  10. 10. Bake the biscuit base in the oven for about 35 minutes.
  11. 11. Let the biscuit cool down completely in the pan.
  12. 12. Carefully release the biscuit from the pan and remove the paper.
  13. 13. Slice the biscuit base horizontally into three layers.
  14. 14. Place a cake ring around the bottom biscuit layer.
  15. 15. Drizzle the base with a little Kirsch (cherry brandy).
  16. 16. Drain the cherries in a sieve and catch the juice.
  17. 17. Set aside 16 cherries for decoration.
  18. 18. Mix 100 milliliters of cherry juice with 35 grams of starch until smooth.
  19. 19. Boil the remaining juice with one tablespoon of sugar and cinnamon.
  20. 20. Stir the starch-sugar mixture into the boiling juice.
  21. 21. Thicken the sauce while stirring for about one minute.
  22. 22. Remove the pot from the heat and fold in the remaining cherries.
  23. 23. Spread the cherries evenly over the biscuit base.
  24. 24. Let the cherry layer cool for about 30 minutes.
  25. 25. Whip 500 grams of cream with a hand mixer until stiff.
  26. 26. Add vanilla sugar and cream stabilizer and mix briefly.
  27. 27. Spread just under half of the cream over the cherries.
  28. 28. Place the second biscuit layer on top.
  29. 29. Drizzle this layer with a little Kirsch as well.
  30. 30. Spread the remaining cream on the second layer.
  31. 31. Cover the cake with the third biscuit layer.
  32. 32. Place the cake in the refrigerator for about 30 minutes.
  33. 33. Whip another 500 grams of cream with a hand mixer.
  34. 34. Add two tablespoons of sugar and mix briefly.
  35. 35. Fill about one-third of the cream into a piping bag with a star nozzle.
  36. 36. Coat the cake on the outside and top with the remaining cream.
  37. 37. Sprinkle the cake with chocolate shavings.
  38. 38. Decorate the cake with the cream from the piping bag.
  39. 39. Place the reserved cherries on top as decoration.
  40. 40. Chill the finished cake until serving time.

Nutrition per serving