Cake "Tales of the Black Forest"
Baking and Desserts | World cuisine
⏳ Time
3 hours
🥕 Ingredients
20
🍽️ Servings
10
Description
Cake "Tales of the Black Forest"
Ingredients
- Butter - 6.3 oz
- Farm fresh eggs - 6 pieces
- Wheat Flour - 1 cup
- Chopped almonds - 3.5 oz
- Liquid dark chocolate - 3.5 oz
- Vanilla salt - 1 teaspoon
- Baking Powder - 1 teaspoon
- Brandy - 2 tablespoons
- Cocoa Powder - 1 tablespoon
- Salt - a pinch
- Meyer Lemon Juice - 3 tablespoons
- Sugar - 1 cup
- Berry Compote - 1 jar
- Corn Starch - 2 tablespoons
- Water - 4 tablespoons
- Sherry - 2 tablespoons
- Cream 22% - 12 fl oz
- Pudding - 2 tablespoons
- Powdered Sugar - 4 tablespoons
- Vodka - ½ cup
Step by Step guide
Step 1
For the sponge cake, you will need: 150 grams of soft butter, 1 cup of sugar, 6 eggs (separate the whites from the yolks), 1 cup of sifted flour, 100 grams of ground almonds, 100 grams of grated dark chocolate, 1 packet of vanilla sugar, 5 grams of baking powder, 1 tablespoon of cocoa powder, a pinch of salt, 2 tablespoons of brandy, and 3 tablespoons of lemon juice. To make the sponge cake, mix the flour, baking powder, almonds, chocolate, vanilla sugar, cocoa, and salt in a bowl. In a mixer, beat the butter with 0.5 cup of sugar at high speed for 3 minutes. While continuing to beat, add the yolks. Beat for another 5 minutes. Reduce the mixer speed to low. Add 0.5 of the flour mixture to the butter-egg mixture. Mix well. Then add the brandy and lemon juice and mix for another minute. Add the remaining flour mixture. Mix for another minute. Beat the egg whites. Once they form a stable foam, gradually add the sugar. The egg whites should be beaten into a very thick foam. In three additions, add the egg whites to the rest of the mixture, gently folding in. Pour the batter into a 24 cm diameter cake pan lined with parchment paper and bake in a preheated oven at 356°F for 40 minutes. Remove from the oven, let it cool completely, and cut the cake in half.
Step 2
For the cherry layer, you will need: 1 jar (380 grams) of cherries from the cherry compote, 3 tablespoons of sugar, 2 heaping tablespoons of cornstarch, 4 tablespoons of water, and 2 tablespoons of sherry. Drain the cherries in a colander. Pour 1.5 cups of the compote liquid into a saucepan, add the sugar, and bring to a boil over heat. Reduce the heat to low. Dissolve the cornstarch in water. Add to the boiling compote. Stir well (note that the cornstarch thickens immediately, so do not overcook it). Let it cool completely and mix with the cherries.
Step 3
To make the cream, whip 1.5 packs (375 ml) of cream with 4 tablespoons of powdered sugar and 2 tablespoons of prepared vanilla pudding.
Step 4
For the soaking syrup, mix 0.5 cup of vodka with 1/3 cup of the compote liquid. Place 1 cake layer on a plate and soak it well. Spread the cream on top (reserve 1/3 for the sides and top). Top with the cherry layer and cover with the second cake layer. Soak the second layer as well. Spread the sides and top of the cake with cream. Place in the refrigerator for 30 minutes.
Step 5
Make the glaze. For the glaze, you will need: 150 grams of dark chocolate, 125 ml of cream, and 30 grams of butter. Place broken pieces of chocolate in a saucepan and pour in the cream. Heat until the chocolate melts, stirring constantly. Remove from heat and add room temperature butter. Mix well. Pour the still warm (but not hot) glaze over the cake, ensuring to cover the sides as well (using a rotating motion like flipping pancakes).
Step 6
Decorate the cake to taste.
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