Cake "Black Forest"
He is also "Schwarzwald", he is also "Black Forest" - a classic of the genre! Chocolate sponge cake, cream and cherries are the main ingredients of this delicious dessert with a long history.
Ingredients
Servings 8- chicken egg - 5 pcs.
- sugar - 125 g
- flour - 125 g
- cocoa powder - 1.5 tbsp. l.
- cream 33% - 500 ml
- sugar (for syrup) - 150 g
- water (for syrup) - 150 ml
- cherry liqueur (for syrup) - 30 ml
- fresh-frozen cherries - 300 g
- sugar (for cherry filling) - 100 g
- corn starch - 1.5 tbsp. l.
- bitter chocolate - 150 g
- cocktail cherry - 5-6 pcs.
Cooking
Step 1
Bake a chocolate biscuit. All products must be the same, room temperature. Separate the yolks from the whites. Whisk the egg whites into a firm foam. Stir the yolks with sugar and heat a little in a water bath so that the sugar is completely dissolved. Gently combine the yolks with the whites with a spatula. Combine flour with cocoa powder, sift and add to the egg mixture in three steps, kneading gently with a spatula. Put the dough in a baking dish covered with parchment and lightly greased with butter and bake at 180 degrees for 35 minutes, until done. Cool the finished biscuit completely on a wire rack, and then wrap it in cling film and let it “rest” for at least 4-5 hours.
Step 2
Prepare syrup for soaking cakes. In a saucepan, mix sugar with water, bring to a boil, remove the foam, boil for 3-4 minutes, pour in the cherry liqueur and remove from heat. Cool down completely. Frozen pitted cherries are taken out in advance and thawed in the refrigerator. Put in a deep saucepan with juice, add sugar, bring to a boil and boil for 10 minutes. Dilute corn starch in 3 tbsp. water, add a couple of tablespoons of hot cherry juice and pour in a thin stream into the cherry, put on fire and bring to a thickening, constantly stirring the filling. Remove from heat and cool completely.
Step 3
Cool the cream well and beat into a strong mass. Place in a piping bag.
Step 4
Start assembling the cake. Cut the biscuit cake into three cakes. Soak the bottom cake well with syrup, put a strip (2 cm) of whipped cream around the edge in a circle and fill the middle with cherry filling, distributing it evenly. Put the second cake on top, soak it well with syrup, put more than half of the cream all over the cake, cover with the third cake, which is also soaked. Spread the rest of the cream (reserve a little for decoration) over the entire cake. Garnish with whipped cream, grated dark chocolate and cocktail cherries (if you don't have cocktail cherries, you can leave a few defrosted). Put the cake in a cool place and let it brew for 2-3 hours.