Classic Black Forest Cherry Cake
Ingredients
Biscuit
- 6 eggs
- 200 g sugar
- 200 g flour
- 50 g cornstarch
- 50 g cocoa powder
- 2 tsp baking powder
- Butter for the pan (as needed)
Filling
- 1 jar sour cherries (drained weight: 350g)
- 2 tbsp cornstarch
- 1 liter heavy cream
- 5 packets whipping cream stabilizer
- 1 tbsp sugar
- 9 tbsp kirschwasser
- 100 g chocolate shavings
Preparation
Beat eggs, sugar, and 6 tablespoons water with a mixer on high speed for about 5 minutes until doubled in volume
Meanwhile, whisk together flour, cornstarch, cocoa powder, and baking powder
Sift the flour mixture into the egg mixture gradually, folding gently after each addition
Preheat oven to 180°C (160°C fan)
Grease and flour the bottom of a 26 cm springform pan
Pour the biscuit batter into the pan and smooth the top
Bake for about 20 minutes, then let cool completely
Drain sour cherries, reserving the juice
Mix 2 tablespoons of the cherry juice with cornstarch
Bring the remaining cherry juice to a boil, then stir in the cornstarch mixture and boil briefly while stirring; remove from heat and let cool
Whip the heavy cream with whipping cream stabilizer and sugar until stiff
Cut the cooled biscuit cake into 3 horizontal layers
Brush each biscuit layer with kirschwasser
Place one layer on a serving plate, spread a layer of the cherry compote, then a layer of whipped cream
Repeat with the remaining layers
Frost the entire cake with the remaining whipped cream
Decorate with chocolate shavings and cherries
Tips
Sift the dry ingredients to avoid lumps and ensure a light, airy texture
Sifting the dry ingredients makes them easier to incorporate and helps the cake rise better
