Go Back
–+ servings
Schwarzwälder Kirschtorte angeschnitten

Black Forest Cake

Rezept drucken
Recipe for classic Black Forest cake with detailed step by step instructions and pictures of every step.
Vorbereitungszeit 1 Stunde 30 Minuten
Arbeitszeit 40 Minuten
Gesamt 2 Stunden 13 Minuten
Portionen 12 slices

Zutaten

For the batter

  • 6 egg white
  • 6 egg yolk
  • 8 tbsp. water ~100-120ml
  • 1 cup granulated sugar 200g
  • ¾ cup all purpose flour 105 gram
  • 6 tablespoons cornstarch 45 gram
  • 8 tablespoons cocoa powder 40 gram (baking cocoa, unsweetened)

For filling and topping

  • 1-2 cans tart cherries canned sour cherries ~350g/14oz net weight
  • 2 cups cream for whipping 500ml (heavy cream, double cream)
  • chocolate flakes grate a chocolate bar alternatively
  • 12-16 candied cherries or canned tart cherries as an alternative
  • juice from canned tart cherries or cherry juice
  • Kirsch or cherry brandy, cherry schnaps or liqueur
  • red currant jelly optional

Further

  • butter for the springform pan
  • flour for the springform pan

Anleitung

  • Cut baking paper the size of the cake pan and line the bottom of the pan with it. If no baking paper is at hand, grease with butter and dust with flour.
    Boden der Tortenform mit Backpapier auslegen | line bottom of pan with baking paper
  • Grease the ring of the cake pan with butter and sprinkle with flour. To do this, take a spoonful of flour and sprinkle it on the greased cake ring. Then turn the cake ring with one hand and tap it lightly with the other hand so that the flour is distributed evenly.
    Tortenring bemehlen | grease and flour the baking pan
  • Weigh all ingredients for the dough and put into separate bowls.
    Mix the flour with the cornstarch.
    Sift the cocoa over it and mix with the flour and cornstarch.
    Kakao sieben | sift cocoa
  • Preheat oven to 360°F (~180°C). For electric ovens, top and bottom heat.
  • Separate egg yolks from whites and set aside in separate bowls.
    Eier trennen | separate eggs
  • Add 8 tablespoons of water to the egg whites.
    6 EL Wasser zum Eiweiß mischen
  • Beat egg whites with a mixer until very stiff.
    Eiweiß steif schlagen | beat egg whites
  • Mix the weighed sugar to the egg whites.
    Eischnee mit Zucker mixen | add sugar
  • Bit by bit, mix in the egg yolks.
    Eidotter einzeln zum Eischnee mixen| mix in the egg yolks
  • Gradually add the cocoa-flour-cornstarch mixture (again, using the sieve so it doesn't get crumbly).
    Kakao-Mehl-Maizena-Mischung sieben | sieve cocoa mixture
  • Don't use the mixer, but rather just fold in.
    Kakao-Mischung unterheben | fold in cocoa and flour
  • Fill into the prepared cake tin.
    Teig in Tortenform füllen | Fill into cake tin.
  • Bake the cake in a pre-heated oven at 360°F (~180°C) for about 40 minutes.
    Fertig gebackene Torte frisch aus dem Ofen | baked cake fresh from the oven
  • Cover the cake pan with a cake rack (or a large plate) and turn the entire cake upside down so that the straight BOTTOM is now ON TOP.
    Let cool for a few hours or overnight (covered).
    Torte auskühlen lassen auf Tortengitter | cake on rack
  • When the cake has cooled, cut it into 3 layers with a cake cutter.
    Torte mit Tortenschneider schneiden | cake cutter
  • Before you start to fill the first layer, use a cake lifter or large plate to lift down the top two layers.
    Tortenebenen teilen | cake lifter
  • Drain the canned sour cherries through a sieve. Collect the juice in a bowl.
    Sauerkirschen abseihen | drain cherries
  • Now drizzle the bottom cake layer with Kirsch (cherry brandy/liqueur/schnapps) and/or the juice of the canned cherries. About 10-15 tablespoons per layer. The layer should get lots of the cherry flavor, but also not be drowned.
    Tortenboden mit Kirschlikör und Kirschsaft beträufeln | drizzle with Kirsch or juice
  • Spread the cherries evenly on the bottom layer.
    Kirschen gleichmäßig auf Totenboden verteilen | spread cherries
  • Using a mixer, whip the whipped cream until stiff and spread about a quarter of the cream (i.e. 125ml) on the first layer.
    mit Schlagsahne bestreichen | spread whipped cream
  • Repeat the same with the middle layer: carefully lift onto the bottom layer (with the help of the cake rack/plate); drizzle with cherry liqueur/cherry juice, top with cherries and spread with about another quarter of the whipped cream.
    Kirschen und Schlagsahne auf zweitem Boden verteilen
  • Now carefully lift the remaining layer on top.
    You can, if you like, now spread a thin layer of currant jelly (red currant jelly) on top and on the sides. This will make the cake more moist.
    3 Schichten Torte fertig gefüllt | 3 layers of filled cake
  • Spread another quarter of the whipped cream on top and on the sides.
    Schlagobers oben und an den Seiten verstreichen | spread whipped cream on top and sides
  • To spread the chocolate sprinkles evenly on the edge of the cake, take the cake on the cake lifter or plate in one hand. In the other hand, take the chocolate sprinkles and sprinkle them on the sides of the cake.
    Hold the cake a little askew (but not too much), so that the sprinkles can be distributed more evenly.
    Finally, sprinkle the top evenly with chocolate shavings.
    Torte auf den Seiten mit Schokoraspeln bestreuen | spread chocolate sprinkles on side and top
  • With a cake syringe or piping bag, place about 12 to 16 small dots of whipped cream (cream puffs) at the edge of the cake.
    Sahnetuffs auf Schwarzwälder Kirschtorte spritzen | cake syringe
  • Place a candied cherry (or sour cherry) on each dollop of cream and you have a masterpiece!

--------------------------------------

Juli 8, 2023

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/black-forest-cake/