"Black Forest" (Schwarzwalder Kirschtorte) is the famous sponge cake made from chocolate base, cherry filling and whipped cream. The recipe for the now legendary dessert first appeared in Germany in the early 1930s. Nowadays "Black Forest" is one of the most recognizable cakes in the world.
It is necessary
- For the test:
- - 150 g wheat flour;
- - 150 g of caster sugar;
- - 6 eggs;
- - 2 tbsp. spoons of quality cocoa powder.
- For filling:
- - 400 g frozen pitted cherries;
- - 2 tbsp. tablespoons of cherry liqueur or tincture;
- - 170 ml of juice, which is formed when cooking cherries;
- - 2 tbsp. tablespoons of sugar;
- - 1/2 tbsp. spoons of starch;
- - 600-700 ml of cream with a fat content of at least 33%;
- - 60 g of icing sugar;
- - vanillin on the tip of a knife.
- For decoration:
- - 100 g of dark or milk chocolate;
- - candied cherries.
Instructions
Step 1
Prepare a water bath: place a saucepan in a saucepan with slowly boiling water, having previously mixed eggs and granulated sugar there. Warm up to 30 ° C (check with a kitchen thermometer), gently whisking. Remove the saucepan from the water bath and, using a mixer or blender with a whisk attachment, beat the mass until fluffy, so that it significantly increases in volume (about 4 times).
Step 2
Mix wheat flour with cocoa powder and sift through a sieve, gently stir the free-flowing flour mixture to the egg one gradually, in small portions. Try not to set the eggs too much, otherwise the cakes will not rise well. Stir very gently. Grease a round cake pan with a thin layer of butter and pour out the dough. Place in an oven preheated to 180 ° C for 30-40 minutes.
Step 3
Prepare the filling: place the cherries in a saucepan and put on moderate heat, add 2 tablespoons of granulated sugar. Bring to a boil. Stir in the starch diluted with 50 g of water. Stir and keep on fire for another 5-10 minutes until thickened. Remove the saucepan from heat, let it cool, then drain the juice and add alcohol to the cherries. By the way, cherry tincture can be replaced with kirsch (cherry brandy).
Step 4
Cut the well cooled biscuit cake lengthwise into several parts - it is convenient to do this with a nylon thread or a long thin knife. Whisk the cream, icing sugar and vanillin with a mixer until a stable, fluffy foam is obtained. Soak each of the resulting cakes with cherry juice, brush with whipped cream, and place the cherry filling on top. You can spiral the whipped cream onto the cornet and fill in the gaps with berries.
Step 5
Assemble the cake from the chocolate base, and spread the remaining cream over the side and top of the cake. Flatten. Decorate the top with cream roses, placing a cocktail cherry on each. Coarsely grate the chocolate and sprinkle with chocolate chips on the Black Forest cake.
