Tuesday, June 4, 2019

Black forest cake

My first Black forest cake! A lot of friends have been asking me for this cake but I have never ever though that it`s so delicious. I have tried only the supermarkets' versions and I found the taste  very artificial and fatty.
Now I have different opinion about that dessert. I'll share with you my recipe:

Black forest cake - 20 cm cake

Ingredients for the cake layers:
  • 3 eggs
  • 100 gr. sugar
  • 50 gr. flour
  • 1 tbsp. corn starch
  • 80 gr. dark chocolate 
  • 30 gr. butter

Cherry filling:
  • 1 jar of maraschino cherries
  • 2 tbsp. sugar
  • 2 tbsp. corn starch
  • 1 tbsp. Kirsch

Whipped ream filling:
  • 800 ml. whipping cream
  • vanilla
  • 4 packages whipping cream stabilizer
  • 4 tbsp. icing sugar
  • 50 gr. ground dark chocolate

  1.      Preheat the oven to 350o F (180o C). Line the bottom of two 8-inch (20cm) cake pans with parchment paper. Do not butter.
  2.     In a bowl, combine the flour, baking powder. Set aside.
  3.     In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.
  4.    Sift the dry ingredients over the eggs and fold in with a spatula or whisk. Spoon the batter into the prepared pans.
  5.    Bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack. 

Cherry Mixture
  1.   In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
  2.   Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
  3.    Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.

  1.   In a bowl, whip the cream, icing sugar and vanilla until stiff peaks form.
  2.   Slice each cake in half horizontally to make four slices. I baked three separate slices.
  3.  On a serving plate, layer a slice of cake and the whole cherry mixture. Then another layer with the whipped cream filling and ground chocolate. Repeat with the remaining ingredients (layer, whipped cream filling and ground chocolate). Top with chocolate curls and fresh cherries or the rest of the maraschino cherries.
  4.   The cake will keep for 2 days in the refrigerator.

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