Black Forest gateau

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) at the bottom with baking paper. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Separate the eggs. Beat the egg whites and 3-4 tbsp. cold water until stiff, adding 150 g sugar.

2. 2

   Beat the egg yolks separately. Mix flour, 50 g starch, 30 g cocoa and baking powder, sieve over it and fold in. Smooth the sponge cake mixture in the mould. Bake in a hot oven for about 30 minutes and let it cool down.

3. 3

   For the chocolate rolls, chop the couverture and melt in a hot water bath. Spread on a cold, smooth surface (e.g. marble board or the back of a baking tray). As soon as it begins to set, remove with a spatula in long shavings.

4. 4

   Remove the sponge cake from the tin, remove the baking paper and cut the base twice horizontally. Place a cake ring around the lower cake base. Sprinkle each cake base with 4 tablespoons of kirsch.

5. 5

   For the compote, drain the cherries and collect the juice. Stir 35 g starch and 5 tbsp cherry juice until smooth. Boil up the remaining juice and 2 tbsp. sugar. Stir in starch and simmer for 2-3 minutes. Fold in the cherries, let cool down briefly.

6. 6

   Spread on the lower floor. Let it cool down.

7. 7

   Whip 500 g cream until stiff, adding 1 tablespoon of sugar, 2 vanilla sugars and 2 cream stabilisers. Spread about 1/3 of the cream on the cherries and place the 2nd cake layer on top. Spread the rest of the cream on top and place the 3rd base on top.

8. 8

   Put the floor on top. Chill for at least 4 hours.

9. 9

   Whip 300 g cream, 1 vanilla sugar and 1 cream firming agent until stiff. Remove the cake from the cake ring, spread with cream all around. Chill for at least 2 hours. Dust with 1 tbsp. cocoa and decorate with the chocolate rolls.

Nutrition Facts

KCAL
360 kcal

CARBS
33 g

FATS
20 g

PROTEINS
5 g