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🍰 Classica Torta Nera Foresta

579 kcal · 30 min · 4 porzioni

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Ingredienti

Preparazione

  1. 1. Preheat the oven to 175 degrees fan-forced.
  2. 2. Carefully separate the eggs into egg whites and 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 doing so.
  5. 5. Stir the egg yolks one by one into the egg white mixture.
  6. 6. Sift flour, 50 grams of starch, cocoa, 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. Distribute the sponge batter evenly in the pan.
  10. 10. Bake the sponge base for about 35 minutes in the oven.
  11. 11. Let the sponge cool completely in the pan.
  12. 12. Carefully release the sponge from the pan and remove the paper.
  13. 13. Cut the sponge base horizontally twice.
  14. 14. Place a cake ring around the lower sponge base.
  15. 15. Drizzle the base with some Kirsch.
  16. 16. Let the cherries drain in a sieve and catch the juice.
  17. 17. Set aside 16 cherries for decoration.
  18. 18. Stir 100 milliliters of the cherry juice with 35 grams of starch until smooth.
  19. 19. Boil the remaining juice with a tablespoon of sugar and cinnamon.
  20. 20. Stir the starch-sugar mixture into the boiling juice.
  21. 21. Let the sauce thicken for about one minute while stirring.
  22. 22. Remove the pot from the heat and fold in the remaining cherries.
  23. 23. Distribute the cherries evenly on the sponge base.
  24. 24. Let the cherry layer cool for about 30 minutes.
  25. 25. Whip 500 grams of cream with the hand mixer until stiff.
  26. 26. Add vanilla sugar and whipping stabilizer and mix briefly.
  27. 27. Distribute just under half of the cream on the cherries.
  28. 28. Place the second sponge base on top.
  29. 29. Drizzle this base with some Kirsch as well.
  30. 30. Distribute the remaining cream on the second base.
  31. 31. Cover the cake with the third sponge base.
  32. 32. Place the cake in the refrigerator for about 30 minutes.
  33. 33. Whip another 500 grams of cream with the 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 tip.
  36. 36. Coat the outside and top of the cake with the remaining cream.
  37. 37. Sprinkle the cake with chocolate sprinkles.
  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.

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