Black Forest gateau

Ingredients

Directions

1. 1

   Coarsely chop the chocolate coating and melt it in a hot water bath. Beat the fat and 75 g sugar with the whisk of the hand mixer until foamy. Stir in the couverture. Separate the eggs. Add the egg yolks one after the other. Beat the egg whites until stiff and slowly pour in 75 g sugar. Fold the beaten egg white into the egg and chocolate mixture. Crumble the lady fingers. Mix flour, sponge cake crumbs, almonds and baking powder and fold into the egg mixture.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Take out, let cool down for about 10 minutes and remove the springform pan. Let it cool down. Soak 3 sheets of gelatine in cold water. Drain the cherries. Remove 3 tablespoons of the juice. Boil up the rest of the cherry juice and the remaining sugar. Stir cornflour with cherry juice until smooth, add to the cherry juice and bind the juice. Squeeze gelatine well and dissolve in the juice. Add the cherries and chill for about 30 minutes. In the meantime, cut the base horizontally twice. Soak the remaining gelatine in cold water. Heat cherry brandy and vanillin sugar in a pot and dissolve gelatine in it. Whip the cream until stiff, mix some of it with the liquid gelatine, stir into the cream and refrigerate. As soon as the cherry compote has set, spread 3/4 as a blob on the bottom cake layer. Line the spaces in between with cream.

3. 3

   Stir cornflour with cherry juice until smooth, add to the cherry juice and bind the juice. Squeeze gelatine well and dissolve in the juice. Add the cherries and chill for about 30 minutes. In the meantime, cut the base horizontally twice. Soak the remaining gelatine in cold water. Heat cherry brandy and vanillin sugar in a pot and dissolve gelatine in it. Whip the cream until stiff, mix some of it with the liquid gelatine, stir into the cream and refrigerate. As soon as the cherry compote has set, spread 3/4 as a blob on the bottom cake layer. Line the spaces in between with cream. Place the 2nd base on top. Place the rest of the stewed cherries in the middle. Remove about 1/3 of the remaining cream and fold in the chocolate crumbles. Pour the chocolate cream on the base. 3. place the cake base on top and spread the cake with the remaining cream. Put the cake in a cool place. Finely chop the pistachios and decorate the edge of the cake with them. Drizzle the cake with cherry juice as desired, decorate with chocolate shavings and cherries. Results in about 16 pieces

4. 4

   Place the 2nd base on top. Place the rest of the stewed cherries in the middle. Remove about 1/3 of the remaining cream and fold in the chocolate crumbles. Pour the chocolate cream on the base. 3. place the cake base on top and spread the cake with the remaining cream. Put the cake in a cool place. Finely chop the pistachios and decorate the edge of the cake with them. Drizzle the cake with cherry juice as desired, decorate with chocolate shavings and cherries. Results in about 16 pieces