Black Forest gateau

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites with 3 tablespoons of cold water until stiff. Add sugar and 1 sachet of vanilla sugar. Fold in the egg yolks one after the other. Mix flour and cocoa, sieve onto the egg foam and fold in

2. 2

   Line the bottom of a springform pan (22 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Take out and let cool down. Remove the baking paper from the sponge cake. Cut the sponge cake base horizontally 2 times. Place a cake ring around the lower cake base

3. 3

   Drain the cherries in a sieve and put 12 beautiful cherries aside. Whip 350 g of cream until stiff, adding cream firmer and 1 sachet of vanilla sugar. Spread half of the cream on the bottom base and spread half of the cherries on top. Place the second base on top, press down lightly, spread with the remaining cream and cover with the remaining cherries. Place the upper cake layer on top, press down lightly and chill for about 30 minutes.

4. 4

   Whip 350 g cream until stiff. Put almost half of the cream in a piping bag with a star-shaped spout. Remove the cake ring. Spread the cake with the rest of the cream. Press about 2/3 of the chocolate shavings to the edge. Spray 12 cream tuffs onto the cake. Place the set aside cherries on the tuffs. Spread the rest of the chocolate shavings in the middle of the cake. Refrigerate again for about 20 minutes.

5. 5

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
39 g

FATS
25 g

PROTEINS
6 g