Black Forest Cake
With recipe 📌
Black Forest Cake is simply one of the most popular classic recipes. We’ve developed a very simple and foolproof recipe for this classic, with which you too can conjure up the perfect Black Forest Cake.
INGREDIENTS
FOR THE SPONGE CAKE
6 eggs
200g sugar
200g flour
50g cornstarch
50g cocoa powder
2 tsp baking powder
A little butter for the pan
FOR THE FILLING
1 jar of morello cherries (drained weight: 350g)
2 tbsp cornstarch
1 liter heavy cream
5 packages of cream stiffener
1 tbsp sugar
9 tbsp kirsch (cherry brandy)
100g chocolate shavings
PREPARATION
Step 1
For the sponge cake, place 6 eggs with the sugar and 6 tbsp water in a bowl and beat with a mixer on high speed for about 5 minutes, until the mixture has roughly doubled in volume.
Meanwhile, combine the flour, cornstarch, cocoa powder, and baking powder in a bowl. Gradually sift the flour mixture into the egg mixture, carefully folding in as needed. Preheat oven to 180°C (350°F fan/convection oven: 160°C).
Our tip
Be sure to sift the dry ingredients!
Be sure to sift the dry ingredients before mixing them. If you add them gradually to the egg and sugar mixture, they’ll be much easier to fold in, and no lumps will form. This will keep the batter airy and rise better in the oven.
Step 2
Grease and lightly flour the bottom of a springform pan (Ø 26 cm). Pour in the sponge mixture and smooth it out. Bake in the preheated oven for about 20 minutes. Let cool completely. For the filling, drain the morello cherries through a sieve, reserving the juice.
Mix the cornstarch with 2 tablespoons of the juice. Bring the remaining cherry juice to a boil and stir in the cornstarch and cherry juice mixture. Bring to a boil briefly while stirring, then remove from the heat immediately.
