Black Forest Cake

This is my version of a Black Forest Cake,  Schwarzwälderkirschtorte in German. The original recipe uses Kirshwasser (cherry schnapps), I opted for a non-alcoholic version, with lots whipped cream, cherries and chocolate.  Perfect cake for any occasion that the whole family can enjoy! Yummy!!



INGREDIENTS

200 gr. Butter
200 gr. Sugar
2 tsp. vanilla
8 eggs
4 tsp. baking powder
100 gr. Flour
100 gr. Cornstarch
100 gr. Cocoa
140 gr. Finely ground almonds
100 gr. Dark chocolate, finely grated

Filling:
1 gelatine
1/4 cold water
4 cups (1 L.). Whipping cream
1/3 cup icing sugar

Sauce:
2-454 gr. Jars sour cherries
1 cup sour cherry juice (from the jar)
1/4 cup sugar
2 tbsp. cornstarch


Syrup:
1/2 cup sour cherry juice
1/2 cup sugar
1/2 tsp almond extract 

Icing:
1/4 cup Whipping cream
1 tbsp. icing sugar
1 Whip-it stabilizer

Topping:
100 gr. Dark chocolate shavings
 maraschino cherries, or sour cherries

DIRECTIONS

In a large mixing bowl cream together butter and sugar until creamy. Add vanilla extract and continue beating until light and fluffy. Beat in the eggs, one at a time, beating after each addition.

In a small bowl stir together, baking powder, flour, cornstarch and cocoa. Add tot the creamed butter mixture.

Stir in the finely ground almond and dark chocolate until all mixed in.

Spoon batter into a 10-inch greased and floured spring cake pan. Smooth top to even. Bake at 350 F for 45– 55 minutes or until toothpick inserted in the center comes out clean. Let cake cool in the pan for 15 minutes. Remove cake from the pan and cool completely.

To make the filling.

First,  pour the 2 sour cherry jars into a large strainer placed over a large bowl; let drain completely then set aside juice.

For the whipped filling  place water into a small pot; sprinkle gelatin on top and set aside to soften. Place pot over medium heat and stir until gelatin is completely dissolved. Let cool slightly.

Meanwhile beat whipping cream and icing sugar until soft peaks form. Fold the gelatin  into the whipped cream.

To make the cherry sauce, stir together sugar, cornstarch and 1 cup of the reserved juice in a pot; place over medium heat and cook stirring until thickness, for about 5 minutes. Remove from heat and add about 3 cups of halved cherries. Stir to coat.

For the syrup, place 1/2 cup of the reserved juice into a small pot; add sugar and let it come to a boil. Remove and let cool slightly then add the almond extract.



To ensemble cake, place cake on a board; cut horizontally in 3 to obtain 4 layers; remove the top 3 layers.

Brush the first layer with a few tablespoons of syrup, then top with one third of the sour cherry filling, and carefully spread over cherries, then spoon 1/3 amount of the whipping cream on top. 

Top with another cake layer; proceed as with the first layer until al layers are stacked together.

For icing beat the whipping cream with the icing sugar and stabilizer until soft peaks form. Spread top and sides of cake with some of the whipped cream topping. Sprinkle top and sides with chocolate shavings.



Place the remaining whipped cream into a piping bag and make florets around the top edge of the cake. Place a maraschino cheery (or sour cherries) on each. 

Keep refrigerated until ready to serve.

Makes: 16 serving


 
Leia’s Culinary Treasures