Black forest cake

Black forest cake

Difficulty             Difficult 💪

Ready	Baking Time	Resting Time
90 minute	25 minute	180 minute

Ingredients

Number of people:           12

350 g                            Morello black cherry (pitted, with juice)

7                                    egg

¼ teaspoon                    salt

300 g                            Sugar (divided)

160 g                            flour

1 teaspoon                    Vanilla extract

½ teaspoon                    Baking powder

100 g                            Starch (divided)

40 g                            cocoa powder 

60 g                            butter

1 tablespoon                    Lemon juice

¼ teaspoon                    cinnamon

90 ml                            Cherry Brandy (divided use)

1 Litre                            Full cream (divided)

4 teaspoons                    Vanilla sugar (divided)

8½ teaspoons                    Tata powder (divided use)

1 tablespoon                    Cherry juice

100 g                            Chocolate shavings for decoration

12                                    Cherry for decoration

                                           Lubricating butter

Utensils

Large mixing bowl,Baking paper,oven,Vertical or handheld mixer (with mixing head),Baking mold,Rubber scraper,Small soup pot,Strainer,Agitator,Small mixing bowl,Bevel spatula,Serrated knife,Cake ring,Pastry brush

Nutrition per serving

Calories	Protein	Fat	Carbohydrate
634	9 g	37 g	62 g

Cooking steps 1/6

• 7  eggs-¼ teaspoon  salt-Lubricating butter
• Large mixing bowl-Baking paper-oven-Vertical or handheld mixer (with mixing head)-Baking mold
• Preheat the oven to 190 degrees. Lubricate the bottom mold with oil, and lay baking paper on the bottom. Make the batter, separate the eggs, add salt to the stand mixer, and beat the egg whites until they are firm and foamy.

Cooking steps 2/6

• 230 grams of  sugar-160 g  flour-1 teaspoon  vanilla extract-½ teaspoon  baking powder-50 grams of  starch-40 grams of  cocoa powder-60 g  butter (melted)
• Large mixing bowl-Rubber scraper-Small soup pot
• In a separate bowl, add sugar, vanilla extract, and egg yolks, and stir for about 5 to 6 minutes until it becomes light and fluffy. Mix flour, starch, cocoa powder and baking powder, sieve and add to egg yolk. Stir well and carefully mix in the beaten egg whites in two batches. Turn on medium-low heat, heat butter in a small pot until melted, pour into batter and mix well. Pour the batter into the prepared baking pan and bake in the preheated oven for about 25-30 minutes, or insert the cake with a toothpick and then pull it out. There is no trace on the toothpick, which means that it is baked. Take it out of the oven, let it cool for about 15 minutes, and then release it, then let it cool completely.

Cooking steps 3/6

• 350 g  morello cherries (pitted)-1 tablespoon  lemon juice-70 grams of  sugar-50 grams of  starch-¼ teaspoon  cinnamon-2 tablespoons  cherry brandy
• Strainer-Agitator-Small soup pot
• To make cherry filling: Drain the cherries, collect the cherry juice in a small saucepan, add lemon juice, sugar, some starch and cinnamon, and mix well. Bring to a boil over medium heat and continue to cook until thick. Turn off the heat and mix in some cherry brandy and fresh cherries. Set aside to cool completely.

Cooking steps 4/6

• 600 ml  heavy cream-20 grams of  sugar-2 tablespoons  vanilla sugar-5 tablespoons  tartar
• Large mixing bowl-Small mixing bowl-Vertical or handheld mixer (with mixing head)
• In a small bowl, mix sugar, some tart flour, and some vanilla sugar. Take another large bowl, add part of the cream, and slowly pour the sugar mixture while whipping until wet and foamy.

Cooking steps 5/6

• 6 tablespoons  cherry brandy-1 tablespoon  cherry juice
• Bevel spatula-Serrated knife-Cake ring-Pastry brush
• Cut the cake horizontally into three even layers. Mix cherry juice and cherry brandy. Put the bottom layer of the cake in the dish, brush the brandy mixture, and then spread the cherry filling evenly, leaving the edge about 1 cm white. Refrigerate for 10 minutes. Wrap the cake ring tightly around the first layer of cake and spread half of the whipped cream on top to smooth the surface. Spread the second layer of cake, dip it with the cherry brandy mixture, then cover with the remaining whipped cream and spread. Spread the top cake and brush with the remaining cherry brandy mixture. Refrigerate for at least 60 minutes.

Cooking steps 6/6

• 400 ml  heavy cream-3½ tablespoons  tartar-2 tablespoons  vanilla sugar-100 g  chocolate shavings for decoration-12  cherries for decoration
• To complete the top layer of the cake, first add the remaining cream, tart powder and vanilla sugar to the bowl, whipped until hard and foamy, and pour into a decorative bag with a star-shaped decorative mouth. Cover the whole cake with whipped cream, decorate the sides with chocolate shavings, and also decorate a circle of chocolate on the top, evenly frame 12 star-shaped cream flowers on the edges, embellish each with a cherry, and refrigerate for 2 hours You can enjoy it!