Black Forest gateau

Ingredients

Directions

1. 1

   For the short pastry base, grease the bottom of a springform pan (26 cm Ø). Separate 1 egg. Put the egg white in a cool place. Mix 125 g flour, 50 g sugar, 1 packet vanilla sugar and 1 pinch of salt in a bowl.

2. 2

   Add 75 g butter in pieces and egg yolk. Knead first with the dough hooks of the mixer, then with your hands quickly to a smooth dough. Roll out round (approx. 26 cm Ø) on a floured work surface.

3. 3

   Line the bottom of the springform pan with it. Prick several times with a fork and chill for about 30 minutes. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Bake the base in the hot oven for about 15 minutes.

4. 4

   Remove, let it cool down. Leave the oven on.

5. 5

   For the sponge cake, line a second springform pan (26 cm Ø) at the bottom with baking paper. Separate 3 eggs. Beat 4 egg whites until stiff, adding 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt.

6. 6

   Stir in the egg yolk briefly. Mix 75 g flour, cocoa and baking powder. Sift over the egg cream and fold in carefully. Fill the mixture into the springform pan and smooth it down. Bake in a hot oven at the same temperature for about 20 minutes.

7. 7

   Remove and let it cool down.

8. 8

   For the compote, drain the cherries in a sieve while collecting the juice. Stir the starch and 2 tbsp. cherry juice until smooth. Boil up the rest of the juice. Stir in the starch and simmer for about 1 minute while stirring.

9. 9

   Remove from the heat, stir in the cherries and allow to cool.

10. 10

    Break the chocolate into pieces and melt in a hot water bath. Remove the short pastry and sponge cake from the moulds. Cut the sponge cake in half horizontally. Put the shortcrust pastry on a cake plate and put a cake ring around it.

11. 11

    Spread about half of the melted chocolate on it. Place 1 sponge cake base on top. Sprinkle with 4 tbsp. kirschwasser. Spread the compote on top, leaving an approx. 1 cm wide rim. Chill for about 30 minutes.

12. 12

    Spread the rest of the chocolate on a tray or board and allow to set.

13. 13

    Soak gelatine in cold water. Whip 600 g cream until stiff. Warm 75 ml kirsch slightly over low heat. Stir in 50 g sugar. Squeeze the gelatine and dissolve in it. Stir in about 3 tbsp. of whipped cream, then stir everything into the rest of the cream.

14. 14

    Pour the cream on the cherries and smooth it down. Place the 2. sponge cake base on top and press down lightly. Sprinkle with 4 tablespoons of kirsch and chill for about 2 hours.

15. 15

    Whip 500 g cream until stiff. Remove the cake from the ring, spread with about half of the cream all around. Pour the rest of the cream into a piping bag with a large star-shaped spout and squirt tuffs onto the cake. Scrape the solidified chocolate with a spatula to form rasps.

16. 16

    Sprinkle the cake with chocolate shavings in the middle. Decorate with cherries.