Black Forest Cake
Made by Alessandro Cipriano
Sponge cake – Warm method
1 springform round of 24 cm
Tip: bake the day before and store in a cool place so that the sponge cake can be cut better.
- 230 g whole egg
- 0.5 g salt
- 135 g sugar
- 1 g lemon zest
- 90 g white flour type 400
- 45 g potato starch
- 2 tbsp cocoa powder
- 45 g butter
Filling
300 – 400 g sour cherries from the jar
2 dl cherry juice
10 g maize starch
50 g sugar
7 dl cream
3 packets of cream stiffener
8 tbsp kirsch (cherry liqueur)
Decoration
100 g chocolate shavings
Cherries
Sponge Cake/Biscuit
The whole eggs are used for the warm beaten sponge mixture. These are placed in a bowl with the sugar. The bowl is placed in a hot water bath, while the whisk is used to stir well. When the mixture has reached about 35 to 40°C, beat the mixture in the food processor at medium speed until it is cold.
Slowly mix the sifted white flour, potato starch and cocoa powder into the mixture. Now fold the liquid and lukewarm butter into the mixture.
Pour the mixture into the prepared springform. Bake in the lower part of the preheated oven at 180-200°C for about 30 minutes.
Turn the baked sponge cake over on its upper side to give it a smooth surface and let it cool down.
Cherry filling
Skim from the cherry juice ½ dl and mix with the corn starch. In a pan, bring the remaining cherry juice to the boil with the sugar and the cherries. Take out some nice cherries for the garnish and set aside. Mix the cornstarch mixture with the cherries in the pan and bring everything to the boil again until the mixture sets. Let it cool down.
Preparing the Gateau
It is best to take the cake ring to finish the cake.
Cut the sponge cake in three horizontally. Soak the base with some kirsch and cover with the cooled cherries. Spread 1/3 of the cream on top and spread evenly. Place the middle sponge cake on top. Soak with the remaining liquid and spread about half of the remaining cream on top. Place the sponge cake lid on top. Spread the rest of the cream on the cake.
Let it cool in the refrigerator for 5-6 hours.
Carefully remove the cake ring. Cover the cake all around with the remaining whipped cream. Then garnish with the chocolate shavings and the cherries set aside. Put in a cool place for at least 1 hour before serving.
Ready to serve, enjoy!
