Black Forest gateau

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate 1 egg. Chill the egg white. Mix 125 g flour, 50 g sugar, 1 pinch of salt, 1 packet of vanillin sugar in a bowl. Add butter and egg yolk, first knead with the dough hooks of the hand mixer then with your hands to a smooth dough.

2. 2

   Roll out round (26 cm Ø) on a floured work surface. Line the bottom of a greased springform pan (26 cm Ø) with it. Prick several times with a fork and chill for about 30 minutes.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Let them cool down.

4. 4

   Separate 3 eggs. Beat 4 egg whites until stiff, add 125 g sugar and 1 pinch of salt. Stir in the egg yolks briefly. Mix 75 g flour, 1 packet of vanillin sugar, cocoa and baking powder. Sieve over the egg cream and fold in carefully.

5. 5

   Pour the mixture into a springform pan (26 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.

6. 6

   Let it cool down on a cake rack.

7. 7

   For the compote, drain the cherries on a sieve, collecting the juice. Mix the starch with some cherry juice until smooth. Heat the rest of the juice and bring to the boil. Stir in the starch and let it simmer for about 1 minute while stirring.

8. 8

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

9. 9

   Chop the chocolate and melt it over a warm water bath. Remove the bases from the mould. Cut the sponge cake base in half crosswise. Place a cake ring around the short pastry base. Spread about half of the chocolate on it.

10. 10

    Place a sponge cake base on top. Sprinkle with 4 tablespoons of kirsch. Place the compote on top, leaving an approx. 1 cm wide rim. Chill for about 30 minutes. Spread the rest of the chocolate on a baking tray and let it set.

11. 11

    Soak gelatine in cold water. Whip 600 g cream until stiff. Squeeze the gelatine, dissolve carefully. Stir 75 ml cherry brandy and 50 g sugar into the gelatine. Stir in approx. 3 tbsp. cream, then stir everything into the remaining cream.

12. 12

    Pour the cream on the cherries and smooth it down. Place the rest of the sponge cake base on top and press down lightly. Sprinkle with 4 tablespoons of kirsch and chill for about 2 hours. Whip 500 g cream until stiff. Remove the cake from the ring, spread with about half of the cream all around.

13. 13

    Pour the rest of the cream into a piping bag with a large star-shaped spout. Spray tuffs onto the cake. Scrape off the solidified chocolate with a spatula. Sprinkle the cake in the middle and decorate with cherries.

Nutrition Facts

KCAL
490 kcal

CARBS
39 g

FATS
31 g

PROTEINS
6 g