Name: Schwarzwälder kirschtorte (Black Forest Cake)
Yield: 12 servings
Cuisine: German
Ingredients: 3/4 cup (125 g) All-purpose flour (shortcrust); 1 tsp (10 g) Cocoa powder (shortcrust); 1/2 tsp (3 g) Baking powder (shortcrust); 1/4 cup (50 g) Sugar (shortcrust); 1 packet (2 tsp / 8 g) Vanilla sugar (shortcrust); 1 Egg white (shortcrust); 1/4 cup (50 g) Butter, cut into pieces; 3 Eggs (cake); 1 Egg yolk (extra); 2 tbsp Warm water; 1/2 cup (100 g) Sugar (cake); 1 packet (2 tsp / 8 g) Vanilla sugar (cake); 3 drops Bitter almond oil; 1/8 tsp Ground cinnamon; 1/2 cup (75 g) All-purpose flour (cake); 1 tbsp (10 g) Cocoa powder (cake); 3 tbsp (25 g) Cornstarch (cake); 1/2 tsp (1.5 g) Baking powder (cake); 1 can (24 oz / 750 g) Sour cherries, stoned; 6 tbsp (80 g) Sugar (filling); 5 tbsp (40 g) Cornstarch (filling); 2 tbsp Kirschwasser; 2 tsp Powdered gelatine; 3 tbsp Cold water; 2 cups (500 ml) Heavy cream; 1 packet (2 tsp / 8 g) Vanilla sugar (whip); 1 tbsp Sugar (whip); 40 g (2 oz) Shaved chocolate (garnish); 1 jar Glacé or maraschino cherries (decoration)

Dessert

12 servings

383 cal/serving

Instructions

Step 1

Mix the flour, cocoa and baking powder in a bowl.

All-purpose flour (shortcrust)Cocoa powder (shortcrust)Baking powder (shortcrust)

Step 2

Whisk the egg white with the shortcrust sugar and vanilla sugar and pour into a well in the flour.

Egg white (shortcrust)Sugar (shortcrust)Vanilla sugar (shortcrust)All-purpose flour (shortcrust)

Step 3

Mix the egg mixture into some of the flour until a porridge-like mass forms.

Egg white (shortcrust)Sugar (shortcrust)Vanilla sugar (shortcrust)All-purpose flour (shortcrust)

Step 4

Add the cold butter and rub it into the dough.

Butter, cut into piecesAll-purpose flour (shortcrust)

Step 5

Mix in the remaining flour and knead briefly into a ball.

All-purpose flour (shortcrust)

Step 6

Rest the dough in the refrigerator for 30 minutes.

Step 7

Roll the dough out to fit the base of a 20 cm (8 inch) springform pan.

Step 8

Bake the shortcrust base at 325°F for 20 minutes.

Step 9

Mix the cake flour, cornstarch, baking powder and cocoa powder together.

All-purpose flour (cake)Cornstarch (cake)Baking powder (cake)Cocoa powder (cake)

Step 10

Whisk the egg yolks with the warm water until foamy, then gradually add two-thirds of the cake sugar, vanilla sugar, bitter almond oil and cinnamon.

Eggs (cake)Egg yolk (extra)Warm waterSugar (cake)Vanilla sugar (cake)Bitter almond oilGround cinnamon

Step 11

Whip the egg whites to stiff peaks, beating in the remaining cake sugar gradually.

Eggs (cake)Sugar (cake)

Step 12

Fold the beaten egg whites into the egg yolk mixture.

Eggs (cake)Egg yolk (extra)

Step 13

Sprinkle the flour mixture over the egg mixture and gently fold to combine.

All-purpose flour (cake)Cornstarch (cake)Baking powder (cake)Cocoa powder (cake)

Step 14

Pour the batter into a lined 20 cm springform pan.

Step 15

Bake the cake at 325°F for about 35 minutes until a skewer comes out clean.

Step 16

Cool the cake in the pan 15 minutes, then turn out onto a cooling rack to cool completely.

Step 17

Drain the cherries and reserve their juice.

Sour cherries, stoned

Step 18

Heat three quarters of the reserved cherry juice in a saucepan while mixing the cornstarch into the remaining juice.

Sour cherries, stonedCornstarch (filling)

Step 19

When the juice boils, temper a little hot juice into the cornstarch, return to the pan and cook until thickened.

Sour cherries, stonedCornstarch (filling)

Step 20

Add the filling sugar, stir to dissolve, mix in the cherries, then remove from heat and cool.

Sugar (filling)Sour cherries, stoned

Step 21

Stir in the Kirschwasser.

Kirschwasser

Step 22

Sprinkle the gelatine over the cold water and let it bloom for 10 minutes.

Powdered gelatineCold water

Step 23

Gently heat the gelatine until melted, then cool to room temperature without letting it set.

Powdered gelatine

Step 24

Whip the cream to soft peaks, fold in the cooled liquid gelatine, then whip to stiff peaks adding vanilla sugar and sugar to taste.

Heavy creamPowdered gelatineVanilla sugar (whip)Sugar (whip)

Step 25

Spread half the cherry mixture then one third of the whipped cream onto the shortcrust base.

Sour cherries, stonedHeavy creamAll-purpose flour (shortcrust)

Step 26

Cut the cake horizontally into two layers.

Eggs (cake)

Step 27

Place one cake layer onto the filling.

Eggs (cake)Sour cherries, stoned

Step 28

Spread the remaining cherry mixture onto the cake and add half of the remaining whipped cream.

Sour cherries, stonedHeavy cream

Step 29

Cover with the last cake layer and spread the remaining whipped cream on top.

Eggs (cake)Heavy cream

Step 30

Top the torte with shaved chocolate and decorate with glacé or maraschino cherries.

Shaved chocolate (garnish)Glacé or maraschino cherries (decoration)

Step 31

Refrigerate the assembled torte for 4 hours or longer before serving.

12 servings

383 cal/serving

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Ingredients

All-purpose flour (shortcrust)¾ cup

Cocoa powder (shortcrust)1 tsp

Baking powder (shortcrust)½ tsp

Sugar (shortcrust)¼ cup

Vanilla sugar (shortcrust)1 packet

Egg white (shortcrust)1

Butter, cut into pieces¼ cup

Eggs (cake)3

Egg yolk (extra)1

Warm water2 tbsp

Sugar (cake)½ cup

Vanilla sugar (cake)1 packet

Bitter almond oil3 drops

Ground cinnamon⅛ tsp

All-purpose flour (cake)½ cup

Cocoa powder (cake)1 tbsp

Cornstarch (cake)3 tbsp

Baking powder (cake)½ tsp

Sour cherries, stoned1 can

Sugar (filling)6 tbsp

Cornstarch (filling)5 tbsp

Kirschwasser2 tbsp

Powdered gelatine2 tsp

Cold water3 tbsp

Heavy cream2 cup

Vanilla sugar (whip)1 packet

Sugar (whip)1 tbsp

Shaved chocolate (garnish)40 g

Glacé or maraschino cherries (decoration)1 jar

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This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.