Black Forest Cake - the unique sweet and sour taste of this cake gives it a special taste...try it!
Black Forest Cake - Snezana Kitanović
Black Forest Cake - the unique sweet and sour taste of this cake gives it a special taste... try it!
- biscuit
- 7 pieces of eggs
- 250 g of sugar
- 1 bag of vanilla sugar
- 3 tablespoons of oil
- 100 g flour
- 60 g cocoa powder
- 0,5 bag of baking powder
First filling:
- 250 ml of sweet cream
- 200 g of cooking chocolate
- 350 g of frozen cherries (about 350 g)
Second filling:
- 250 ml of sweet cream
- 1 bag of vanilla sugar
- 3 tablespoons of powdered sugar (2-3 tablespoons)
- 3 tablespoons maraschino liqueur (or any cherry brandy, 2-3 tablespoons)
To decorate:
- 250 ml of sweet cream
- chocolate chips
- candied cherries
- Crust: Separate the egg whites from the yolks and beat them into stiff peaks, gradually adding 150g of sugar. In the meantime, beat the egg yolks with the remaining sugar and vanilla sugar, and when they are well beaten, gradually add a spoonful of oil, stirring constantly. In a separate bowl, sift the flour, cocoa powder and baking powder and gradually add to the egg yolk mass until it becomes very thick. Mix the egg whites by hand with a whisk. Pour the mixture into a 26cm mold and bake in a preheated oven at 180 degrees for about 40 minutes. Insert a toothpick during baking to see if it's done. Cool well and cut crosswise to get three equal crusts.
- First filling: Heat the sweet cream until it boils, then pour it over the broken chocolates. Stir until all the chocolate is melted and the cream is smooth. Cool the filling well before using. Fill the sink with cold water and keep the pan with the ganache in that water until it cools down, stirring constantly. After that, put it in the fridge or freezer to cool completely and firm up a bit. It is good to beat before use. Clean the cherries from the pits if they have any. Squeeze the juices out of them well with your hands, and save the juices for soaking the crust.
- Second filling: Beat the sweet cream well with the sugar and vanilla sugar, and finally mix in the cherry liqueur.
- Stacking: Soak the first crust well with cherry juice, arrange the drained cherries evenly, then spread the chocolate ganache over it. Cover with the next peel and soak it well with cherry juice. Spread the crust with sweet cream, cover with the third crust and soak it in cherry juice as well. Press a little with your palms to combine everything nicely. Leave the cake prepared in this way to cool for at least one hour, then decorate it with sweet cream, grated chocolate and candied cherries.
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