Black Forest gateau

Name: Black Forest gateau
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Fine chocolate coating (70 % cocoa); 3 Eggs (size M); 1 pinch Salt; 75 g + 2 tablespoons sugar; 4 packages Vanillin sugar; 50 g Flour; 25 g Cornstarch; 15 g Cocoa; 1 TEASPOON Baking Powder; 1 glass (720 ml) Cherries; 9 TABLESPOONS cherry brandy; 1 package Pudding powder "Vanilla Flavor"; 600 g Whipped cream; 1-2 TEASPOONS ground pistachio kernels; 7-10 Tbsp Grease; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g Fine chocolate coating (70 % cocoa)
3 Eggs (size M)
1 pinch Salt
75 g + 2 tablespoons sugar
4 packages Vanillin sugar
50 g Flour
25 g Cornstarch
15 g Cocoa
1 TEASPOON Baking Powder
1 glass (720 ml) Cherries
9 TABLESPOONS cherry brandy
1 package Pudding powder "Vanilla Flavor"
600 g Whipped cream
1-2 TEASPOONS ground pistachio kernels
7-10 Tbsp Grease
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Roughly chop the chocolate coating. Melt 200 g chocolate coating in a warm water bath. Remove from the stove. Stir in 50 g chocolate coating. Allow the chocolate coating to thicken slightly (it must not be completely liquid, but also not solid)
2
In the meantime, separate the eggs. Beat the egg whites and salt with the whisk of the hand mixer until stiff, add 75 g sugar and 1 packet of vanillin sugar. Add egg yolks and stir in
3
Mix flour, starch, cocoa and baking powder, sieve on top in portions and fold in. Grease the bottom of a springform pan (20 cm Ø), fill in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes
4
In the meantime, put the couverture in 2 portions in a piping bag, cut off a small tip. Spray several fir trees (20-28 cm high) onto baking paper. Leave to dry
5
Remove the base from the oven, place it on a cake rack and immediately remove it from the edge of the springform pan with a knife. Let it cool down in the mould. Pour the cherries into a sieve and collect the juice. Remove the cake base from the springform pan. Cut through 2x horizontally. Soak each base with 3 tablespoons of kirsch
6
Fill cherry juice with water to 450 ml juice. Bring 400 ml cherry juice to the boil. Stir 50 ml cherry juice, 2 tbsp. sugar and pudding powder until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute at low heat while stirring. Remove from the heat, add the cherries
7
Spread the cherries on the lower and middle bases. Let it cool down. Whip the cream until stiff, while pouring in 3 sachets of vanilla sugar. Spread the cooled cherries with cream to a thickness of about 1.5 cm. Place the cake bases on top of each other. Place the 3. cake base on top. Spread the rest of the cream all around the cake.
8
Chill the cake for about 30 minutes. Sprinkle with pistachios. Place the cake on a cake plate. Carefully remove the fir trees from the baking paper and place them on the edge of the cake. Serve immediately
9
waiting time approx. 2 hours