Small Black Forest gateau

Name: Small Black Forest gateau
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Ingredients: 7-10 Tbsp Grease; 50 g Dark chocolate; 2 Eggs (Gr. M); 50 g soft butter/margarine; 50 g + 2 easy go. tablespoon sugar; 3 packages Vanillin sugar; 100 g ground hazelnuts; 1/2 coated Tsp baking powder, 1 pinch of salt; 1-2 TABLESPOONS cherry brandy; 1 glass (370 ml) Cherries; 11/2 (20 g) go. tablespoon of starch; 150 g Mascarpone; 350 g Whipped cream; 25 g dark chocolate icing; 7-10 Tbsp Mint

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
125 mins

TOTAL TIME
125 mins

Ingredients

Servings: 8

7-10 Tbsp Grease
50 g Dark chocolate
2 Eggs (Gr. M)
50 g soft butter/margarine
50 g + 2 easy go. tablespoon sugar
3 packages Vanillin sugar
100 g ground hazelnuts
1/2 coated Tsp baking powder, 1 pinch of salt
1-2 TABLESPOONS cherry brandy
1 glass (370 ml) Cherries
11/2 (20 g) go. tablespoon of starch
150 g Mascarpone
350 g Whipped cream
25 g dark chocolate icing
7-10 Tbsp Mint

Directions

1
Grease the springform pan (18 cm Ø). Grate chocolate. Separate eggs. Cream fat, 50 g sugar and 1 vanillin sugar. Stir in the egg yolks one by one. Mix chocolate, nuts and baking powder, stir in briefly. Beat egg white and salt until stiff. Stir 1/3 beaten egg white into the dough, fold in the rest in 2 portions. Spread into the mould. Bake in a hot oven (electric cooker:175 °C/ convection oven: 150 °C/gas: level 2) for approx. 35 minutes. Cooling down
2
Cut the cake base in half horizontally. Drizzle the cake base with cherry brandy. Drain the cherries, collecting the juice. Mix starch and 5 tablespoons of water. Bring juice to the boil. Stir in starch and bring to the boil briefly. Fold in the cherries, up to about 8. Cool down for about 10 minutes. Place the cake ring around the bottom cake base. Spread Kom-pott on top. Cool down
3
Mix mascarpone, 2 tablespoons of liquid cream, 2 tablespoons of sugar and 2 vanillin sugar. Whip the rest of the cream until stiff and fold in. Spread 2/3 cream on the compote. Place 2nd base on top. Spread the rest of the cream on the cake. Put the glaze bottle in hot water for about 10 minutes. Decorate the cake with glaze, the rest of the cherries and mint. Chill for at least 1 hour.