Black Forest gâteau
Black Forest gâteau ✓ Classic ✓ Easy ✓ For festive occasions or just for fun: With this recipe, you're in for a tasty afternoon.
- Preheat the oven to 180 °C top and bottom heat. Combine the spelt flour, cornstarch, cocoa and baking powder and set aside. For a particularly fine result, sift the flour mixture.
- Separate the eggs, beat the egg white with a pinch of salt until stiff and set aside. Beat the egg yolks with the Hermesetas Granulated. Carefully fold in the flour mixture and the beaten egg whites and spread the mixture out in a lined springform tin. Bake on the middle shelf of the preheated oven for approx. 25 minutes. Then remove the cake from the oven and turn out onto a cooling rack. Remove the baking paper and leave the cake to cool.
- For the cherry filling, drain the cherries, retaining the juice. Reserve the 12 nicest cherries for decoration and set aside. Mix the starch with some of the cherry juice. Heat the remaining cherry juice with 2 tbsp of Hermesetas Granulated and the dissolved starch until the starch begins to thicken. Then remove from the heat and stir in the cherries.
- Cut the sponge cake in half. Whip the cream with 1 tbsp of Hermesetas Granulated and add the stiffener when the cream has nearly stiffened. Now assemble the cake: Sprinkle a few drops of kirsch on the first sponge base and cover it with the cherry filling. Add half of the whipped cream and spread it out evenly. Place the second sponge base on top, press it down lightly and sprinkle with some more kirsch. Fill about 3 tbsp of the remaining whipped cream into a piping bag. Cover the cake with the remaining whipped cream, pipe 12 cream swirls and decorate with the reserved cherries. Sprinkle the top and sides with chocolate shavings. Refrigerate until serving.
For the chocolate sponge cake
For the filling and decoration
1 jar (drained weight 350 g)
approx. 4 tbsp
Chocolate shavings (60% cocoa, optional)