Black Forest gateau

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Melt the fat for the sponge cake. Roughly cut the couverture and melt it on a hot water bath. Leave to cool a little. Separate the eggs, beat the egg whites until stiff and add 1-2 tablespoons of sugar. Beat the egg yolks and the remaining sugar until creamy on a hot water bath. Lift out and sieve the flour onto the egg yolk mixture. Add the fat, chocolate coating and 1/3 of the egg whites and carefully stir everything in. Finally fold in the remaining beaten egg white. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes. Place the sponge upside down on a cake rack and let it stand for about 20 minutes. Then remove from the mould and let it cool down completely. Cut the sponge twice and sprinkle each base with 2-3 tablespoons of kirsch. Drain the cherries on a sieve and put 12 beautiful cherries aside for decoration. Bring the cherry juice to the boil in a pot, except for 3-4 tablespoons, 2 tablespoons of sugar, cinnamon and lemon. Stir the cornflour with the rest of the cherry juice until smooth. Bring to the boil briefly. Remove cinnamon and lemon peel and add the cherries. Place a cake ring around the bottom sponge cake base and spread the compote on top. Cover with the second sponge cake base and refrigerate for about 1 hour. Soak, squeeze and dissolve the gelatine. Whip the cream until stiff, sprinkle in the remaining sugar and vanilla sugar. Finally, carefully stir in the gelatine. Spread the cream on the second sponge cake base and cover with the last base. Put the cake in a cool place for about 30 minutes. In the meantime, roughly cut the chocolate coating and melt it on a hot water bath. Spread on a cold marble board (alternatively porcelain board) and put in a cool place. (if necessary, place in the freezer for a short time). Scrape thin rolls with a spatula, place on a plate and refrigerate. Whip the cream until stiff, allowing the vanillin sugar to trickle in. Remove the cake from the cake ring and spread with about 3/4 of the cream. Fill the remaining cream in a piping bag with a large star-shaped spout and decorate the cake with cream tuffs. Sprinkle the edge of the cake and the centre with chocolate rolls. Decorate the cream tuffs with cherries and put the cake in a cool place until serving. Makes about 16 pieces

2. 2

   Tip for a simpler and lower calorie biscuit:

3. 3

   Separate 4 eggs, beat egg whites and 4-5 tablespoons of lukewarm water until stiff. Finally, pour in 150 g sugar while stirring. Then stir in the egg yolks bit by bit. Mix 100 g flour and cornstarch, 30 g cocoa and 2 teaspoons baking powder and sieve onto the egg mass. Fold in loosely. Then process as described above!