Black Forets Cake
Schwarzwälder Kirschtorte
Curiosity:
The Schwarzerwalder kirschtorte, which literally means Cherry Cake of the Black Forest, was created in 1915 by Josef Keller, owner of the Café Agner in Bad Godesberg, Germany.
The Schwarzerwalder kirschtorte, which literally means Cherry Cake of the Black Forest, was created in 1915 by Josef Keller, owner of the Café Agner in Bad Godesberg, Germany.
Ingredients
for the sponge cake:
6 eggs, 8 spoons of boiled water, 250g of sugar, 50g of unsweetened cocoa powder, 200g of flour, 50g of starch, 1 sachet of baking powder.
Ingredients for the cheese custard with whipped
cream:
600ml of whipping cream, 500g of mascarpone cheese, 125g vanilla icing sugar, a jar of cherries in syrup and 50g of dark chocolate shavings
Method for the sponge cake:
Mix the egg yolks in boiled water till they become like a mousse. Then add sugar with cocoa and baking powder, and then flour and starch, while keep stiring the dough. After that, put the albumen previously beated until stiff. Pour the mixture on the springform pan stick (26cm).
Bake in electric oven for 35 minutes at 175°C.
Remove the cake from the oven, let it cool down, and then cut it horinzontally in three discs.
Method for the custard:
In a bowl add mascarpone cheese and sift the vanilla icing sugar, whisk it vigorously.
Then combine gradually the whipped cream. Put the dough in the fridge for an hour.
Method for the syrup for the cake:
Dilute syrup of cherries with water in the ratio of 1:2. This step is optional.
Assembling cake:
Put a disc on a plate and use the cherries syrup to brush it. Spread on it the cream, sprinkle cherries and add the other disc. Lay on the second disc stuff it with cream and cherries. Finally, put on the last disc.
Top with the remaining cream, levelling off the surface. Fill a pastry bag and decorate the cake as you wish.
Cover with chocolate shavings and garnish cherries.
Hint:
I decorated the cake with tufts of cream, but you can skip this step. After having levelled off the surface, embellish with chocolate and cherries.
This cake is perfect for every party. It will make adults and kids happy!
6 eggs, 8 spoons of boiled water, 250g of sugar, 50g of unsweetened cocoa powder, 200g of flour, 50g of starch, 1 sachet of baking powder.
600ml of whipping cream, 500g of mascarpone cheese, 125g vanilla icing sugar, a jar of cherries in syrup and 50g of dark chocolate shavings
Mix the egg yolks in boiled water till they become like a mousse. Then add sugar with cocoa and baking powder, and then flour and starch, while keep stiring the dough. After that, put the albumen previously beated until stiff. Pour the mixture on the springform pan stick (26cm).
Bake in electric oven for 35 minutes at 175°C.
Remove the cake from the oven, let it cool down, and then cut it horinzontally in three discs.
In a bowl add mascarpone cheese and sift the vanilla icing sugar, whisk it vigorously.
Then combine gradually the whipped cream. Put the dough in the fridge for an hour.
Dilute syrup of cherries with water in the ratio of 1:2. This step is optional.
Put a disc on a plate and use the cherries syrup to brush it. Spread on it the cream, sprinkle cherries and add the other disc. Lay on the second disc stuff it with cream and cherries. Finally, put on the last disc.
Top with the remaining cream, levelling off the surface. Fill a pastry bag and decorate the cake as you wish.
Cover with chocolate shavings and garnish cherries.
I decorated the cake with tufts of cream, but you can skip this step. After having levelled off the surface, embellish with chocolate and cherries.
This cake is perfect for every party. It will make adults and kids happy!
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