German Black Forest Cake
- Number of Servings: 24
Ingredients
Cherry filling:700g jarred cherries, drained500ml cherry juice (drained from the cherries above)40g corn starch20g sugar20ml Kirsch (clear cherry brandy)Sponge:6 eggs180g sugar1t vanilla essence150g flour25 corn starch40g cocoapinch of salt1.5t baking powder Crust:130g flour0.5t baking powder1 egg60g butter, soft, in small cubesCherry filling:700g jarred cherries, drained500ml cherry juice (drained from the cherries above)40g corn starch20g sugar20ml KirschCream filling:600ml whipping cream1t icing sugar1t corn starch5t vanilla sugar1t vanilla essenceExtra: 80ml Kirsch40g cherry jam, or any other10g shaved dark chocolate
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
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
Nutritional Info 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
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