The Black Forest cake delights with cherry jam, fluffy whipped cream, and light sponge cake. You can prepare it for any occasion!
Ingredients
- Sugar – 190 g
- Icing sugar – 30 g
- Cinnamon – 0.25 teaspoon
- Egg – 7 pcs.
- Cocoa powder – 30 g
- Butter – 125 g
- Potato starch – 3 tablespoons
- Baking powder – 0.5 teaspoon
- Salt – a pinch
- Cherries – 720 g
- Cherry liqueur – 3 tablespoons
- Wheat flour – 120 g
- Whipped cream stabilizer – 18 g
- Cream (30% fat) – 500 g
- Dark chocolate – 50 g
Decoration
- Grated chocolate, milk – 30 g
Preparation
Finely chop the chocolate and melt it in a water bath, let it cool. Separate the egg yolks from the whites. Beat the egg whites until stiff. Gradually add 150 g of sugar while mixing. Mix soft butter and a pinch of salt until creamy, add cooled chocolate and mix. Add egg yolks and mix until a thick cream forms. Add half of the beaten egg whites and mix briefly. Gently fold in the remaining beaten egg whites and flour, baking powder, and cocoa (sifted through a sieve). Spread the batter in a cake pan lined with parchment paper and bake in an oven preheated to 190°C for 30-35 minutes. Cool on a rack, remove from the mold, and cut into three layers.
Drain the cherries, boil 250 ml of juice with cinnamon and the remaining sugar. Dissolve potato starch in 2 tablespoons of juice, thicken the boiling juice with it. Set aside 12-16 nice cherries, add the remaining cherries to the juice and mix, then let it cool.
Whip the cream until stiff with stabilizer and powdered sugar sifted through a sieve. Sprinkle two sponge cake layers with cherry liqueur. Spread ⅔ of the cherries on one layer and cover with the second layer. Spread the remaining cherries on top, spread ⅓ of the cream. Cover with the third layer. Coat the cake with cream on all sides. Transfer the remaining cream to a pastry bag with a star-shaped tip and decorate the cake with it. Decorate with reserved cherries and chocolate shavings.
