Luckily, sour cherries can be bought preserved and all year round. Soon you will also be able to harvest some from your own garden. Either way, these tasty fruits are really well suited and popular for desserts because they add a touch of acid to the sweetness and, what's even better, they make any dessert juicier. It's no wonder that the Black Forest cake has become one of the most popular German cakes. Combined with cream, it simply spoils everyone who gets to try it. Here's how to bake them yourself:
Black Forest cake made from grandma's recipe
This cake gets its typical kick from the kirsch that is added to the cherry filling. However, if you want a Black Forest cakewithout alcoholIf you want, simply leave out this ingredient. This is how you prepare ittypical German caketo:
Ingredients for the cream cake
For the floor:
- 5 Owner
- 175g sugar
- 125 g Flour
- 50 g cornstarch
- 1 pack vanilla sugar
- 2 tsp baking powder
- 15 g Cocoa, ungesüßt
For the cherry filling:
- 350 g drained sour cherries
- Cherry juice
- 25g sugar
- 30 g cornstarch
- 4 tbsp Kirschwasser, optional
For the cream:
- 1L Stage
- 50g sugar
- 2 packs of vanilla sugar
- 2 Pck. Sahnesteif
To decorate:
- 150 g chocolate shavings
- 16 cherries (one cherry per piece of cake)
Preparation of the Black Forest cake
Preheat the oven to 180 degrees (top and bottom heat). Line a springform pan with baking paper (do not grease it!)
- Separate the eggs.
- Beat the egg yolks with about half of the sugar and the vanilla sugar until foamy.
- Beat the egg whites with the remaining sugar until stiff.
- Fold the egg white foam into the egg yolk foam.
- In another bowl, mix the remaining dry ingredients.
- Sieve them into the moist mixture and fold them in just slightly.
- Pour the dough into the springform pan, bake it for 25 minutes and then let it cool.
Make the cherry filling yourself
- Mix the cornstarch with the sugar and 4 tablespoons of the kirsch.
- Boil the remaining juice in a pot.
- Stir in the mixture with the cornstarch.
- Let everything boil briefly and remove the pot from the heat.
- Fold in the cherries.
- Season with kirsch if you want a shot in the cake or omit this step for a non-alcoholic version.
Cream for the Black Forest cake
- Mix cream, sugar, vanilla sugar and cream stiffener.
- First beat half of it until stiff, then the other half separately and finally both together. It's easier with this amount.
- Chill the cream in the refrigerator for at least an hour.
Layer and decorate!
- Take the base out of the mold and cut it horizontally into three slices.
- Place the bottom one back in the springform pan, close it and add a layer of cherry filling on top (use it all).
- Spread a third of the cream over it and then the second layer. Press lightly.
- Spread another third of the cream on top (so now half) and press the third layer on top.
- Put 3 tablespoons of cream in a piping bag and use the rest to cover the entire cake, including the sides.
- Sprinkle the cream with chocolate sprinkles, 16 tuffswith a star nozzleDistribute equally and place a cherry on top of each.
- Serve immediately or chill until ready to serve.
