Small Black Forest cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line a mould (20 cm Ø) with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).

2. 2

   Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 80 g sugar and vanilla sugar. Fold in egg yolk. Sift the flour, starch, cocoa, cinnamon and baking powder onto the egg mixture and carefully fold in with a whisk.

3. 3

   Smooth the sponge cake mixture into the mould. Bake in a hot oven for 20-25 minutes.

4. 4

   Take the sponge out of the oven. Remove immediately from the edge of the springform pan. Let it cool down a little, take it out of the tin and carefully remove the baking paper. Let it cool down.

5. 5

   For the filling, drain the cherries and collect the juice. Take off 5 tablespoons of juice. Stir with 2 tablespoons sugar and pudding powder until smooth. Boil up the rest of the cherry juice. Stir the pudding powder into the juice, bring to the boil and simmer for 1 minute while stirring.

6. 6

   Take it off the stove. Stir in the cherries, let it cool down.

7. 7

   Whip the cream until stiff and allow the vanilla sugar to trickle in. Cut the sponge twice horizontally and soak each base with 3 tbsp. kirschwasser. Place the bottom cake layer on a cake plate and place a cake ring around it.

8. 8

   Spread half the cherries on top. Spread the stewed cherries with cream as thick as a finger. Place the middle cake layer on top. Spread the rest of the compote on top. Spread the cream again as thick as a finger. Finish with the third base.

9. 9

   Chill for about 3 hours.

10. 10

    Loosen the cake ring and loosely spread the remaining cream all around the cake.

Nutrition Facts

KCAL
510 kcal

CARBS
38 g

FATS
33 g

PROTEINS
7 g