Recipe (english)

Black Forest Kirsch Cake

Black Forest Kirsch Cake
Quantity Ingredient
1 tbsp Food starch
8 tbsp Kirsch 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 for several days in the refrigerator and tastes more aromatic the longer it is brewed. Bake one short dough base and one chocolate biscuit of size 26 (see recipes) each. Both bases can be baked one day before serving and kept fresh in aluminium foil. Boil the cherries with the juice. Mix the starch with 3 tbsp. kirsch water. Thicken the cherries and leave to cool. Spread the short pastry base with jam. Cut the chocolate sponge cake crosswise once. Place a base on the shortcrust dough and drizzle with 3 tablespoons of cherry water. Spread the cherries on top and leave one edge free all around. Soak gelatine in cold water for 10 minutes, squeeze out, warm slightly and remove from heat. Whip cream with vanilla sugar until stiff. Stir a little cream into the gelatine and stiffen the rest of the cream with it. With a piping bag draw a cream edge around the cherries. Place a sponge cake base on top and soak with 2 tablespoons of Kirsch water. Coat the Black Forest Kirsch Torte with cream all around. Black Forest cherry cake decorated with emperor cherries. Grate the chocolate and sprinkle over the Black Forest Kirsch Torte.

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