Black Forest Cake

Black Forest Cake
Quantity Ingredient
1 tbsp Food starch
8 tbsp Cherry Water
50 g Cherry Jam
6 leaf Gelatine
800 g Cream
2 packet Vanilla Sugar
16 Emperor Cherries
50 g Dark chocolate
390 g Glass Cherries

Schwarzwälder Kirsch Torte can be kept in the refrigerator for several days and tastes more aromatic the longer it is baked. Bake a crumbly dough base and chocolate sponge cake, size 26, see recipes. Both bases can be baked one day before serving and kept fresh in aluminium foil. Bring the cherries to the boil with juice. Mix starch with 3 tablespoons of cherry water. Thicken the juice and let it cool down. Spread the crumbly pastry base with jam. Cut the chocolate sponge cake once crosswise. Place a base on the shortcrust pastry. Sprinkle with 3 tbsp. cherry water. Spread the cherries on top. Leave a rim all around. Soak the gelatine in cold water for 10 minutes. Squeeze it out, warm it up slightly and take it off the stove. Whip cream with vanilla sugar until stiff. Stir some cream into the gelatine and stiffen the rest of the cream with it. Use a piping bag to draw a cream rim around the cherries. Place a sponge cake base on top. Soak with 2 tablespoons of cherry water. Spread the Black Forest gateau with cream all around. Decorate the Black Forest Cake with Kaiser cherries. Grate the chocolate. Sprinkle over the Black Forest Cake.

Servings: 16, Difficulty: 
Preparation time: 2 hours, Total duration: 2 hours

All data per serving:
227 kcal
12 g
2 g
16 g

(C)opyright by Marions Kochbuch