Black Forest Cake

4h
- Preparation 1h
- Resting 2h
- Cooking 1h

Ingredients

8 People

For the shortcrust pastry:
0.5 Organic lemon
150 g Flour
60 g Sugar
1 Egg yolk
75 g Butter (or margarine)
For the sponge dough:
6 Eggs (size M)
6 tbsp. Water
150 g Sugar
2 tbsp. Maple syrup
1 pkg. Vanilla sugar
150 g Sugar
75 g Flour
75 g Cornflour
25 g Baking cocoa
1 Salt
For the cherry filling:
5 tbsp. Redcurrant jelly
3 tbsp. Cherry brandy
1 jars Of sour cherries
1 tbsp. Cornflour
For the cream filling:
4 Sheets of white gelatine
750 g Cream
1 Pkg. vanilla sugar
4 tbsp. Kirsch
To decorate:
250 g Cream
1 Pkg vanilla sugar
4 tbsp. Chocolate shavings
A few cherries

Preparation

Step 1

For the shortcrust pastry, rinse the organic lemon in hot water, dry and grate the zest of one half. Place the flour, sugar, lemon zest and egg yolk in a bowl and add the butter in pieces.

For the shortcrust pastry:

Organic lemon

g Flour

g Sugar

Egg yolk

g Butter (or margarine)

Step 2

Knead all the ingredients into a smooth dough, wrap in cling film and leave to rest in the fridge for 1 hour. Then line the base of a springform pan (ø 26 cm) lined with baking paper.

Step 3

Bake the shortcrust pastry in a preheated oven at 200 °C (fan oven 180 °C) for about 20-25 minutes.

Step 4

For the sponge mixture, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with hot water, sugar, vanilla sugar and salt until frothy. Mix the flour with the cornflour and cocoa and sift into the foamy mixture. Loosely fold in the beaten egg whites. Then pour the sponge mixture into a greased springform pan (ø 26 cm) and smooth out.

For the sponge dough:

Eggs (size M)

tbsp. Water

g Sugar

tbsp. Maple syrup

pkg. Vanilla sugar

g Sugar

g Flour

g Cornflour

g Baking cocoa

Step 5

Bake the sponge cake in a preheated oven at 180 °C top/bottom heat (fan oven 160 °C) for about 45-50 minutes.

Step 6

Allow the sponge and shortcrust pastry bases to cool thoroughly.

Step 7

Stir the redcurrant jelly with 1 tbsp kirsch until smooth and spread over the shortcrust pastry base. Cut the sponge base in half horizontally, place one half on the shortcrust pastry base with jelly and press down.

tbsp. Redcurrant jelly

tbsp. Kirsch

Step 8

For the cherry filling, drain the sour cherries, reserving the juice. Stir the cornflour into a little cold juice and heat 125 ml of cherry juice. Stir the starch mixture into the boiling juice and bring to the boil briefly. Leave to cool slightly and then fold in the cherries and kirsch. Once everything has cooled completely, spread the filling over the sponge base.

jars Of sour cherries

tbsp. Cornflour

Step 9

For the cream filling, soak the gelatine and whip the cream with the vanilla sugar until very stiff. Add the dissolved gelatine and cherry brandy according to the packet instructions and mix in. Spread about half of the cream mixture over the cherry filling, place the second sponge base on top and press down.

tbsp. Cherry brandy

Sheets of white gelatine

g Cream

Pkg. vanilla sugar

Step 10

Brush the cake all over with the remaining cream and chill for an hour.

Step 11

To decorate, whip the cream with vanilla sugar until stiff and decorate the cake with dots of cream, grated chocolate and cherries. Enjoy the taste!

To decorate:

g Cream

Pkg vanilla sugar

tbsp. Chocolate shavings