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Cake "Black Forest" (Schwarzwalder Kirschtorte)

Cake "Black Forest" (Schwarzwalder Kirschtorte)

Category: Confectionery
Kitchen: german
Black Forest cake (Schwarzwalder Kirschtorte)

Ingredients

Biscuit:
eggs 5 large
sugar 150 g
vanilla sugar 2 sachets
flour for cakes 125g
cocoa 2 tbsp. l.
ice water 3 tbsp. l.
Cream:
cream 33% -35% 700 ml
thickener for cream 2 sachets
Filling:
cherries in their own juice 720 ml
Sprinkling:
bitter chocolate shavings 150 g

Cooking method

  • Biscuit:
  • Separate the whites from the yolks.
  • Proteins from 3 tbsp. l. beat cold water until stable peaks.
  • Black Forest cake (Schwarzwalder Kirschtorte) Black Forest cake (Schwarzwalder Kirschtorte)
  • Beat the yolks with sugar, sifted cocoa powder and a packet of vanilla sugar.
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • As they say in the book, with this option of whipping, the chocolate sponge cake after baking has a very dark brown color, the same as when using alkalized cocoa powder.
  • Sift flour.
  • Add flour mixture to the yolk mass. Mix.
  • Add whipped egg whites gradually and knead gently until smooth.
  • Line a springform cake tin (22 cm Ø with baking paper. Sponge cake and smooth).
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • Preheat the oven to 175 ° C. Bake for 30–35 minutes until the biscuit is done.
  • Remove the finished biscuit from the oven, cool, remove the form and baking paper. Cut the biscuit into three cakes.
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • Filling:
  • Throw the cherries in a colander and let the juice drain. Set aside 12 of the most beautiful cherries.
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • I took about 500 grams of frozen cherries.
  • Whip the cream with vanilla sugar and a cream thickener.
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • I didn’t use a thickener because the thrush brought me cream, which had to be diluted with milk. They were very thick and after a day of standing in the refrigerator I had to pick it out with a spoon.
  • Assembly:
  • Use the cake ring for assembly.
  • Put the cream on the bottom cake and smooth. Lay out half of the cherries. Cover with the second cake layer. Brush with cream and lay out the remaining cherries. Cover with the third cake layer. Press lightly.
  • It is not necessary to soak the biscuit cake with syrup, since the cake is tender and the syrup will be superfluous.
  • Refrigerate for 30 minutes.
  • Remove the cake ring.
  • Cover the top of the cake with cream. Put cream in a pastry bag with an asterisk attachment and squeeze 12 flowers onto the surface of the cake. Put a cherry in the center of each.
  • Smear the sides of the cake with cream and sprinkle with chocolate chips (2/3).
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • Decorate the center of the cake with one third of the chocolate chips.
  • Refrigerate for 20 minutes.
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • Black Forest cake (Schwarzwalder Kirschtorte)
  • Have a nice tea!

The dish is designed for

12 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

We have recipes for "Black Forest" on the forum, but I did not find it in this version.
A source:
Black Forest cake (Schwarzwalder Kirschtorte)

Irina F
Anya! What a wonderful cake! thanks for the recipe!
Kizya
What a beauty!!!
Olga VB
notglass, Anna, beautiful, tasty, easy, - a wonderful recipe!
To bookmarks!
mizalina
The beauty!!! My question is, what is this cake flour?
notglass
It is also called "flour for festive baking" TM "French thing", but it is easier to do this: (for this recipe)
90g flour
30g cornstarch
5g baking powder
Iriska-Irochka
The river is your cake. I hope everything will work out
Iriska-Irochka
For some reason, it did not rise very much. : (also, you can ask why most of my cakes turn out with a hump? maybe I'm doing a hundred things wrong?: girl_sad: this time, too, with a mound: (of course, this does not affect the taste, but I also want beauty :)
Painting
Iriska-Irochka, when you pour the dough into the mold, then just twist the mold with the dough a couple of times, the dough will disperse and the cake will be even.
And so that it rises well in ordinary premium flour, add a bag of baking powder, and take flour, as Anya wrote: 90 g of wheat and 30-35 g of starch. Better than corn, but potato is good too.
Iriska-Irochka
Thank you so much.next time I will definitely try to do so. I just haven't seen a corn one here. and the cake turned out to be delicious, my husband diminished twice
notglass
Iriska-Irochka, to your health! I am very pleased that the cake was a success and the recipe did not disappoint you.
My neighbor Toma wrote it all correctly. And about a mixture of flour and starch. I, too, when there is no corn, I use potato. Everything turns out great.
Elena82
Tell me please, do you add sugar to the cream besides vanilla sugar? The cream will not be bland?
notglass
Elena82, the cake turns out to be moderately sweet. I did everything according to the recipe, we had enough sweets. But if you like a sweeter one, then you can add not sugar, but powder to the cream. The sugar will make the cream a little runny and you will need to add gelatin.
Elena82
Could you tell me the amount of powdered sugar? It's just the first time I make a cream from cream, I'm afraid to miss And yet, I would not want to add gelatin, it seems to me that the cream will lose its lightness, can I add more cream fixer? I have 10g sachets, it says 1 sachet for 0.2-0.25L (Haas). Cream 45%.
notglass
Elena82, to be honest, I determine the amount of powder by taste. First, I put a teaspoon, stir, taste the cream and then add to the desired sweetness. And the cream fixer in this case will not be superfluous. Cream, even with a high fat content, is different from different manufacturers in terms of "peak strength".
Elena82
So you can replace gelatin with a cream fixer?
gawala
Quote: Elena82

So you can replace gelatin with a cream fixer?
I only use a cream fixer ...
notglass
Elena82, I do not like gelatin at all, I only use it in jelly.
The thickener of the cream is usually made up of powdered sugar and modified cornstarch.
gawala
Quote: notglass
Black Forest "(Schwarzwalder Kirschtorte)
By the way, my family's favorite cake. On all holidays they order it only .. Very tasty !. In Austria, it is generally traditional.

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