Black Forest cake

Preparation. Black Forest cake

Great German heady cake with cherries. With a gentle cream, fragrant and juicy.


For the sponge:

  • Flour – 120 g
  • Cocoa – 2 tbsp
  • Starch – 1 tbsp
  • Sugar – 175 g
  • Eggs – 8 pieces
  • Butter – 40 g
  • Ground almonds – 2 tsp
  • Cinnamon – 1 tsp
  • Baking powder – 1 tsp

For impregnation:

  • Water – 130 ml
  • Sugar – 90g
  • Vanilla sugar – 10 g
  • Cherry liqueur – 2 tablespoons

For the cherry filling:

  • Cherries – 500 g
  • Starch – 2 tbsp
  • Lemon juice – 1 tbsp
  • Cherry liqueur – 2 tablespoons

For the cream:

  • Cream – 700 ml
  • Sugar – 70-100 g
  • Thickener – 10 g
  • Chocolate – 100g
  • Cherries – 10


Mix the flour with the cinnamon, ground almonds, cocoa powder and baking powder. Protein whisk until thick peaks, add a pinch of salt. Mash yolks with sugar until white. Add 1/3 proteins and parts of the dry ingredients. Then the remaining whites and melted butter. Well knead the dough. Form for baking brush with butter and sprinkle with flour. Pour the batter into the pan biscuit, bake 45 minutes at 180 degrees. Ready cake on separate forms, cool.

Impregnation. In a saucepan, combine the water, sugar, vanilla sugar. Bring to the boil, boil for 1 minute to completely dissolve the sugar. Remove from heat, let cool slightly. To the cooled impregnation add cherry liqueur.

Cherry filling. Mix cherry and lemon juice, sugar, bring to a boil. Add anise flower for a few seconds for flavor. Separately, mix the juice with starch and a thin stream, pour the boiling syrup. Boil to thicken, add the pitted cherries and liqueur.

Cream. Whip cream with powdered sugar, add the thickener.

The cooled cake cut into three identical cakes. Saturate each cake impregnation. First grease the cake with a thin layer of cream, then use a pastry bag, apply the cream in a circle, put a cherry stuffing. The second cake grease with a cream, cover third Korzh and cover the entire cake with cream. Top and sides of cake sprinkle with grated chocolate, garnish with the remaining cream and cherries. Leave for 12 hours.