Black Forest gateau

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 5 tablespoons of cold water until stiff and finally add 150 g of sugar while stirring. Then fold in the egg yolks one after the other. Mix flour, 150 g starch, 50 g cocoa and baking powder, sieve onto the egg foam and fold in carefully. Put them on a fat pan (32 x 39 cm) lined with baking paper and smooth them down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Drain the cherries on a sieve, collecting the juice. Mix 35 g starch with 5 tbsp. cherry juice until smooth.

2. 2

   Boil up the rest of the juice and 25 g sugar. Stir in starch and bring to the boil again. Fold in the cherries and let them cool down. Take out the sponge cake and turn out on a tea towel sprinkled with sugar. Remove baking paper immediately. Let sponge cake cool down for about 1 hour. Cut out 12 small cakes (8 cm Ø). Halve the cake base once horizontally. Sprinkle each base with 1/2 tsp. kirschwasser. Fold aluminium foil into strips (8 cm high, 30 cm long). Place aluminium strips around 12 trays, press them firmly together or fix them with paper clips. Spread the cherries evenly on the bases. Whip 400 g of cream until stiff, sprinkle in 1 packet of vanilla sugar and 1 packet of cream firming agent. Spread approx. 4 tbsp. cream per tartlet on the cherries and cover with the remaining cake layers. Chill the tartlets for about 30 minutes.

3. 3

   Sprinkle each base with 1/2 tsp. kirschwasser. Fold aluminium foil into strips (8 cm high, 30 cm long). Place aluminium strips around 12 trays, press them firmly together or fix them with paper clips. Spread the cherries evenly on the bases. Whip 400 g of cream until stiff, sprinkle in 1 packet of vanilla sugar and 1 packet of cream firming agent. Spread approx. 4 tbsp. cream per tartlet on the cherries and cover with the remaining cake layers. Chill the tartlets for about 30 minutes. Whip 400 g of cream until stiff, sprinkle in 1 packet of vanilla sugar and 1 packet of cream firming agent. Carefully remove aluminium foil. Fill 6 tablespoons of cream into a piping bag with a small star-shaped spout. Spread the rest of the cream on the tartlets. Place small tuffs on the tartlets. Dust with 2 tablespoons of cocoa. Decorate with cocktail cherries and chocolate rolls. Keep cool until serving

4. 4

   Whip 400 g of cream until stiff, sprinkle in 1 packet of vanilla sugar and 1 packet of cream firming agent. Carefully remove aluminium foil. Fill 6 tablespoons of cream into a piping bag with a small star-shaped spout. Spread the rest of the cream on the tartlets. Place small tuffs on the tartlets. Dust with 2 tablespoons of cocoa. Decorate with cocktail cherries and chocolate rolls. Keep cool until serving

5. 5

   waiting time 1 1/2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
41 g

FATS
17 g

PROTEINS
6 g