The original Black Forest cake contains kirsch, a cherry-flavored high-proof alcohol. Having a little taster, I can’t afford a dessert with alcohol, so I decided to make a Black Forest cake that can be eaten by both adults and children. And it’s worth it, because the cake is brilliant, the sponge cake is delicate, the cream is tasty, and the cherries perfectly match the whole thing. The only challenge is the chocolate, but you can make a less decorative version by scraping the chocolate with a vegetable peeler, then the cake will be beautiful and just as delicious 🙂
4 eggs at room temperature
120 g of sugar
50 g cake wheat flour
50 g of potato flour
20 g cocoa powder
500 ml of cream 36% strongly chilled
50 g of powdered sugar
1 teaspoon of vanilla sugar
100 g of milk chocolate
dozens of date cherries from a jar
half a glass of juice from a jar of date cherries
2 teaspoons of sugar (depends on the sweetness of the juice)
Put the eggs, yolk and sugar into a glass bowl. Blend on high speed until frothy. Then put the bowl with the foam into the water bath and mix until the mass is slightly pale and fluffy. Remove from the water bath and mix until the mass cools down. Sift the flour and cocoa, mix and add to the previously prepared foam. Gently mix with a spatula to a uniform color. Line a form with a diameter of 20 cm and a height of at least 6 cm with baking paper (bottom) and slowly pour the dough. Place in the oven preheated to 160ºC (convection) and bake for 30-35 minutes or until a toothpick comes out dry. Pull out and leave to cool.
Cool the metal bowl in which you will whip the cream. Add the cream to the bowl and beat on high speed. When the mass is stiff, add powdered sugar and vanilla sugar and mix for a while.
Melt the milk chocolate in a water bath. Spread the melted chocolate on a flat plate, and when it cools down a bit, put it in the fridge. When the chocolate has hardened, take it out of the fridge and use a knife to scrape out the shavings for decoration.
Mix all ingredients until sugar dissolves. You can warm the juice to make it easier. If the syrup is not sweet enough, add sugar – the sweetness of the syrup depends heavily on the cherry juice.
Cut the sponge cake into 3 discs of the same thickness. Put the first disc on the base to the track and use a brush to smear it with syrup. Put the cream on top of the sponge cake and spread it evenly, and dot some cherries on the cream. Coat the second disc with syrup and place it on top of the first disc. Do the same with cream and cherries. Soak the third disc from the inside with syrup and place it on the cake. Spread the cream on the whole cake, evenly removing the excess of the cake. Put another layer of cream and gently tap this cream to give the cake a wave shape. Garnish with cherries and chocolate shavings. Place in the fridge for at least an hour for the cream to harden.