Black Forest Cake
Baking and Desserts | European cuisine
⏳ Time
4 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Black Forest Cake
Ingredients
- Sugar - 8.8 oz
- Farm fresh eggs - 6 pieces
- Wheat Flour - 4.6 oz
- Cocoa Powder - 4 tablespoons
- Frozen Cherimoya Fruits - 10.6 oz
- Corn Starch - 1 teaspoon
- Water - 3 fl oz
- 10% cream - 17 fl oz
- Gelatin - 1 teaspoon
- Milk - 1 fl oz
- Brandy - 3 tablespoons
- Bittersweet Chocolate - 1.8 oz
- Powdered Sugar - 6 teaspoons
Step by Step guide
Step 1
Place the cherries in a saucepan, cover with water, and add 3 tablespoons of sugar. Cook the cherries for about 15 minutes until they release their juice. Drain part of the juice (without the cherries) into a container and let it cool. In the remaining juice, add the cornstarch and cook until thickened. Let it cool.
Step 2
For the sponge cake: Use chilled eggs. Carefully separate the egg whites from the yolks. Add half of the sugar to the yolks.
Step 3
Whip the yolks with sugar until the mixture increases in volume and turns pale.
Step 4
Beat the egg whites with the remaining sugar until a fluffy, stable foam forms.
Step 5
Add one-third of the egg whites to the yolk mixture and gently fold with a spatula.
Step 6
Sift the flour together with the cocoa powder several times. Gradually add the flour to the whipped yolks.
Step 7
Mix thoroughly until homogeneous.
Step 8
Add the remaining egg whites and gently fold the batter (it’s best to mix with short up-and-down motions).
Step 9
Line the bottom of a baking pan with parchment paper and fill it with the batter.
Step 10
Preheat the oven to 356°F. Bake the sponge cake for 20–40 minutes. Do not open the oven door until the cake is fully baked. (In my electric oven at 180–392°F, it took 20 minutes to bake).
Step 11
Run a knife along the inner edge of the pan and carefully remove the sponge cake from the pan, letting it cool on a wire rack. It’s best to let the sponge cake rest at room temperature for 8 hours. Then cut it into 2–3 layers for further dessert preparation.
Step 12
For the cream: Soak the gelatin in water for 10 minutes. Place it on the stove and add the milk. Heat the gelatin until it dissolves, but do not boil. Remove from heat and let it cool.
Step 13
Whip the cream until thick (to a stable consistency), gradually adding the powdered sugar while continuing to whip. While whipping, pour in the gelatin.
Step 14
Cut the sponge cake into two halves. Soak the bottom layer with the cherry juice and brandy (you can use brandy or any cherry-flavored alcohol). Spread the cherry filling on top. Add a layer of cream, cover with the second sponge layer, and spread the remaining cream on top.
Step 15
Refrigerate for at least 2 hours.
Step 16
Grate the chocolate on a fine grater and sprinkle it over the cake.
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