Black Forest Cake

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Black Forest Cake
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45 min.
ready in 13 h. 20 min.
Ready in


For baking
butter (for the baking pan)
For the batter
6 eggs (separated)
175 grams sugar
1 tablespoon Vanilla sugar
75 grams Pastry flour
50 grams cornstarch
50 grams cocoa powder
4 centiliters Cherry brandy
For the filling
1 jar Sour cherry (720 grams or 25 oz)
1 tablespoon Vanilla sugar
3 teaspoons cornstarch
500 milliliters Whipped cream
1 tablespoon powdered sugar
2 packets whipped cream stabilizer
For decoration
100 grams Chocolate
8 Maraschino cherry
How healthy are the main ingredients?
eggsugarWhipped creamChocolateChocolate

Preparation steps


Butter the springform pan on the bottom only and sprinkle with breadcrumbs. Preheat the convection oven to 180°C (approximately 350°F).


For the batter, beat the egg whites until stiff and gradually sprinkle in the sugar and vanilla sugar. Beat the yolks and fold into the whites. Sift the flour, cornstarch and cocoa over the top and fold in gently. Pour the batter into the pan, smooth the surface and bake in the preheated oven for about 35 minutes. Use a toothpick to check for doneness. Remove from the oven and allow to cool in the mold. Remove from the springform pan and let cool fully, preferably overnight. Cut into 3 layers horizontally and drizzle with kirsch.


Drain the cherries, collect the juice and boil 4 tablespoons of the liquid with the vanilla sugar. Stir the rest of the juice with the cornstarch until smooth and incorporate into the hot juice while stirring. Set aside a few cherries for garnish. Bring the juice to a boil then remove from the heat, stir in the remaining cherries and allow to cool. Whip the cream with the powdered sugar and cream until stiff. Spread a layer of the cherries on the first layer of the cake. Top with approximately 1/4 of the whipped cream and smooth. Place the second layer of cake and spread with half of the remaining whipped cream. Place the third layer on top and cover the cake with some of the whipped cream. Sprinkle grated chocolate on the cake, and around the edge. Pour the remaining cream into a piping bag with a star tip and use to decorate the cake. Garnish with the remaining cooked cherries, the reserved cherries and chocolate chips. Serve well chilled on a cake stand.