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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 281.8
  • Total Fat: 13.5 g
  • Cholesterol: 59.7 mg
  • Sodium: 100.6 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.2 g

View full nutritional breakdown of German Black Forest Cake calories by ingredient
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German Black Forest Cake

Submitted by: LEIAWINS
German Black Forest Cake

Introduction

The real deal, but instead of a round cake I made it rectangular, it is easier to cut, and the pieces are smaller. The real deal, but instead of a round cake I made it rectangular, it is easier to cut, and the pieces are smaller.
Number of Servings: 24

Ingredients

    Cherry filling:
    700g jarred cherries, drained
    500ml cherry juice (drained from the cherries above)
    40g corn starch
    20g sugar
    20ml Kirsch (clear cherry brandy)

    Sponge:
    6 eggs
    180g sugar
    1t vanilla essence
    150g flour
    25 corn starch
    40g cocoa
    pinch of salt
    1.5t baking powder

    Crust:
    130g flour
    0.5t baking powder
    1 egg
    60g butter, soft, in small cubes

    Cherry filling:
    700g jarred cherries, drained
    500ml cherry juice (drained from the cherries above)
    40g corn starch
    20g sugar
    20ml Kirsch

    Cream filling:
    600ml whipping cream
    1t icing sugar
    1t corn starch
    5t vanilla sugar
    1t vanilla essence

    Extra:
    80ml Kirsch
    40g cherry jam, or any other
    10g shaved dark chocolate


Directions

Preheat oven to 190C.

Cherry filling:
Mix starch and sugar with a little cherry juice until smooth.
Heat the rest of the juice and add starch mixture, once thickened, take off the heat, add cherries and Kirsch.
Let cool down, put in fridge, siring again and again.

Sponge cake:
In a benchtop mixer beat eggs, sugar and vanilla for about 5min until all fluffy and triple in size.
Butter and grease a 9x13 cake form.
Mix and sift the flour, starch, cocoa, baking powder and salt.
Sift over the egg mixture and carefully fold in with a hand whisk until combined.
Pour in cake form and bake for 25min (until done, test with skewer).

Crust:
In the meantime combine all the crust ingredients until smooth.
Chill in freezer for ~10 min.
Roll out between two sheets of baking paper to the size of cake tin.
Once sponge is finished baking, take it out of cake tin onto a wire rack and let it cool completely.
Use same cake tin to bake the crust (just bottom covered, NOT up the sides!!!) for 15min at 190C.
Let it cool.

Cream filling:
whip cream, sift in sugar and starch, it has to be rather firm, but don't turn it into butter!!!!
Put in fridge and chill until everything is ready to assemble.

Assembling:
Cut the sponge cake in two layers.
Dribble the Kirsch over the sponge layers as well as the crust layer.
Cover the crust with the jam.
Lay one sponge layer over the crust layer.
Cover that layer with 3/4 of the cooled down and thickened cherry filling.
Add 1/2 of the cream filling.
Cover with the 2nd sponge layer.
Cover top (and sides) with the cream.
Add rest of the cherry filling on top of the cream in the middle of the cake.
Cover with shaved chocolate.
Place in fridge and chill.





Serving Size: 24






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