Black Forest gateau
easy
90 mins
90 mins
Ingredients
- 6 Eggs (size M)
- 125 g Diabetic sweetener with sugar substitute and sweetener
- 100 g ground hazelnuts
- 1 pinch Salt
- 20 g Cocoa powder
- 1 TEASPOON Cinnamon
- 2 TEASPOONS Baking Powder
- 120 g Wholemeal wheat flour
- 2 (720 ml each) Glasses of morello cherries with no added sugar
- 3 (250 g each) Cup of whipped cream
- 3 packages Cream stabiliser
- 50 g Diabetic whole milk chocolate
Directions
- 1
Separate eggs. Beat the egg yolks, half of the diabetic sweetener and 4 tablespoons of hot water until creamy with the whisks of the hand mixer. Stir in the nuts. Beat the egg whites with salt until very stiff and add to the egg yolk mixture. Mix cocoa, cinnamon, baking powder and flour and sieve over the egg yolk mixture. Mix everything loosely.
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes. Remove the sponge cake base from the tin, remove the baking paper and let the base cool down well. Drain the cherries, collecting the juice. Whip the cream with cream firming agent until stiff. Coarsely grate the chocolate. Cut the sponge cake base twice crosswise. Sprinkle each individual cake base with a tablespoon of cherry nectar. Close the edge of the springform pan around the bottom cake base. Spread half of the cherries (12 cherries left over for decoration) on top. Spread a third of the whipped cream on top.
- 3
Cut the sponge cake base twice crosswise. Sprinkle each individual cake base with a tablespoon of cherry nectar. Close the edge of the springform pan around the bottom cake base. Spread half of the cherries (12 cherries left over for decoration) on top. Spread a third of the whipped cream on top. Cover with the second base. Cover with the remaining cherries and spread another third of the whipped cream on top. Cover with the last cake layer. Spread the rest of the cream on the cake (put something in a piping bag with star-shaped spout for decoration). Spray 12 cream dabs onto the cake and cover each with a cherry. Sprinkle the chocolate on the edge and centre of the cake. Makes 12 pieces
- 4
Cover with the remaining cherries and spread another third of the whipped cream on top. Cover with the last cake layer. Spread the rest of the cream on the cake (put something in a piping bag with star-shaped spout for decoration). Spray 12 cream dabs onto the cake and cover each with a cherry. Sprinkle the chocolate on the edge and centre of the cake. Makes 12 pieces
- 5
Per piece. approx. 1680 kJ/ 400 kcal
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