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Name: Black Forest Cake
Total time: 2 h 30 min
Yield: Serves 10
Cuisine: Germany
Ingredients: 6 eggs; 180 g granulated sugar; 100 g all-purpose flour; 40 g unsweetened cocoa powder; 30 g cornstarch; 50 g unsalted butter; 700 g sour cherries in light syrup; 80 ml kirsch; 800 ml heavy cream; 40 g powdered sugar; 150 g dark chocolate; 1 tsp vanilla extract

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Germany2 h 30 minServes 10уже готовили

Black Forest Cake

Schwarzwälder Kirschtorte

Ингредиенты12

eggs6
granulated sugar180 g
all-purpose flour100 g
unsweetened cocoa powder40 g
cornstarch30 g
unsalted butter50 g
sour cherries in light syrup700 g
kirsch80 ml
heavy cream800 ml
powdered sugar40 g
dark chocolate150 g
vanilla extract1 tsp

молочное и яйцаспеции и соусыкрупыфруктыдругое

Приготовление

Drain the cherries and reserve 200 ml of the syrup. Mix the syrup with 50 ml kirsch for soaking. Set aside about 12 cherries for decoration.
Melt the butter and let it cool. Heat the oven to 180°C. Butter and line a 24 cm springform pan.
Beat the eggs and granulated sugar until thick and pale. Sift in the flour, cocoa, and cornstarch and fold gently. Fold in the melted butter.
Pour the batter into the pan and bake 25–30 minutes, until a skewer comes out clean. Cool, then slice the cake into three even layers.
Whip the cream with the powdered sugar and vanilla to firm peaks. Brush each cake layer generously with the kirsch syrup.
Spread cream and drained cherries over the first layer, add the second layer, and repeat. Top with the third layer.
Cover the top and sides with the remaining cream. Press chocolate shavings onto the sides and decorate the top with cream rosettes and the reserved cherries.
Chill at least 2 hours before serving so the layers set.