Baden Remembered

 


Schwarzwälder Kirschtorte - Black Forest cake


Cake
6 eggs
200g sugar
100g flour
100g corn starch
25g cocoa powder
1 teaspoon baking powder

Separate the eggs, beat egg whites very stiff set aside
mix flour, corn starch and baking powder and sift over beaten egg whites, gently mix
beat egg yolks and sugar until frothy and add coco powder and mix gently into the egg white mixture
Important:
stir very gently, more like a gentle scooping motion

Preheat oven 175 C
grease spring form line the bottom with parchment paper
poor the batter into the spring form, smoothen out and bake for 35-40 minutes, do not open oven door for the first 25 minutes!
Let cool than separate into 3 layers

You can cheat and use Devil's Food Cake

Filling
800g jar of sour cherries
2 cups of cherry juice
4 tbsn cornstarch
2 tbsn sugar
100 ml Kirsch (cherry) Schnapps
800 ml whipping cream
3 packages Whip it
(stabilizer for whipping Cream from Dr. Oetker)
3 packages vanilla sugar
100g semi sweet chocolate, grated
17 cherries for top decoration

drain cherries, but reserve the juice
combine corn starch and sugar add a little juice, mix until smooth. Heat the remaining juice and bring to a boil, add the cornstarch mix and bring to another boil,
reduce heat and add the cherries, let cool slightly and add 1/2 of the Kirsch Schnapps.

mix whipping cream, vanilla sugar and "whip it" until cream is stiff;
sprinkle first layer with the kirsch schnapps, be generous, than spread 1/4 of the whipped cream and top with 1/2 of the cherry mix
add the next layer of cake and repeat the filling
add the top layer sprinkle with kirsch schnapps, cover  top and sides with whipped cream and reserve some for decoration.
Cover top and side with grated chocolate and decorate the top of cake with piping and cherries


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