Cake Black Forest

Cooking

Step 1

In a small saucepan, combine the cherry jam with the liqueur, place over medium heat and heat, stirring constantly, for 3 minutes. Add dried cherries, bring to a boil. Remove from heat, cover and let cool.

Step 2

Break the chocolate into small pieces, put in a saucepan, add butter and melt over medium heat.

Step 3

Remove chocolate from heat, add sugar and vanilla sugar. While whisking, beat in the eggs one at a time. Whisking constantly, add the flour and gently fold in the cherry mixture.

Step 4

Preheat the oven to 200°C and place the rack on the lowest level. A baking dish, best of all - hemispherical, cover with foil so that the edges protrude by 7-8 cm, and grease the foil with vegetable oil. Pour the batter into the prepared pan, place in the oven and bake for 30 minutes. Then cover the top of the mold with foil and bake for another 50 minutes. Remove from oven, let cool completely.

Step 5

Prepare cream. Whip cream with powdered sugar and liqueur with a mixer. Thoroughly dry the compote cherries, roll in starch and add to the cream.

Step 6

Take the cake out of the mold, remove the film and foil. Cut into 3 layers. Lubricate each layer with cream, assemble the cake. Grease the top of the cake also with cream.