Black Forest gateau with cherry jelly

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites with 3 tablespoons of cold water until stiff. Sprinkle 100 g sugar and 1 packet of vanilla sugar. Beat the egg yolks one after the other. Mix flour, cocoa, 25 g starch and baking powder, sieve onto the egg foam and fold in

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Take out and let cool down. Remove the baking paper from the sponge cake. Cut the sponge in half horizontally and place a cake ring around the lower cake base

3. 3

   Drain the cherries in a sieve, collecting the juice. Stir 100 ml juice and 35 g starch until smooth. Boil up the rest of the juice in a pot. Stir in the starch and simmer for another 1 minute while stirring. Remove from the heat and fold in the cherries, except for 12 nice ones for decoration. Spread the compote on the bottom and let it cool down

4. 4

   Whip 250 g of cream until stiff, adding cream firmer and 1 sachet of vanilla sugar. Spread the cream on the cherries. Place the top layer on top, press down lightly and chill the cake for about 30 minutes

5. 5

   Whip 550 g cream and 1 tablespoon sugar until stiff. Pour almost 250 g cream into a piping bag with a large star-shaped spout. Remove the cake ring. Spread the cake with the rest of the cream. Press about 2/3 of the chocolate shavings to the edge. Spray 12 thick cream tuffs onto the cake. Put cherries on the tuffs

6. 6

   Warm the cherry jelly slightly, stir until liquid and drizzle onto the cream tuffs. Spread the remaining chocolate shavings in the middle of the cake, chill for another 20 minutes

7. 7

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
430 kcal

CARBS
40 g

FATS
27 g

PROTEINS
6 g