Ingredients for the preparation of the cake "Black Forest"
- Wheat flour 2 cups
- Sugar 2 cups
- Egg 2 pieces
- Soda 1.5 teaspoons
- Baking powder for the test 1,5 teaspoons
- Cocoa (powder) 6-7 tablespoons
- Milk 1 cup
- Vanilla Sugar 1 teaspoon
- Vegetable oil 0.5 cups
- Boiling water 1 cup
- Cherry liquor (or syrup) 65 milliliters (for impregnation)
- Fat cream (33-35%) 1 liter
- Icing sugar 250 grams
For cherry filling
- Sugar 100 grams
- Cherry (frozen, pitted) 550-600 grams
- Starch 2 teaspoons
- Bitter or milk chocolate (chips, flakes or granules) to taste
- Main Ingredients Cherry, Cream, Sponge Cake, Cocoa and Chocolate
- Serving 8-10
- World cuisineGerman cuisine
Mixer, plates, spatula, glass, tablespoon, spatula, split form (diameter 26 cm), biscuit knife, ruler.
Step 1: prepare the dough for the biscuit.
Making the dough for this biscuit is very simple. First of all, mix all the ingredients except boiling water. Mix and knead very well with a whisk, breaking all the lumps.
And when the chocolate dough becomes homogeneous, pour cool boiling water into it and mix. At this moment, the mass will become liquid, so everything is going as it should.
Step 2: bake a biscuit.
Lubricate the mold, pour the dough into it and send everything preheated to 180-200 degrees (it all depends on your stove) oven.
Bake for about 60 minutes, check readiness with a toothpick.
Cover your cake with foil if it starts to burn on the outside and inside is still raw.
Remove the prepared biscuit and cool to room temperature. It is best to cook it on the eve in order to immediately begin assembling the cake.
Step 3: prepare the cherry filling.
Defrost the cherry in advance, and collect all the juice that is released. It should be about 250 millilitersif less, just dilute with water.
Add to juice 100g sugar and put it on fire. Bring to a boil and stir until the sugar has dissolved.
Add the starch diluted in two tablespoons of water to the cherry juice and return the cherries.
Let the cherries lie in the thickening syrup until everything has cooled.
Sometimes just cherries are added, but here it turns out cherry jelly with berries, for my taste it’s good and so, and not just cherries separately.
Step 4: prepare the cream.
Whip the cream, and then, while continuing to whip, add the powdered sugar.
Cream should be chilled, like all dishes.
Step 5: soak cakes.
Cut the cake using a ruler and a special knife into three equal parts. Be careful and accurate, cutting a biscuit is not so simple.
You can also cut the convex top with a knife, then the top of the cake will be neat and flat.
Soak the cakes with syrup or cherry liqueur.
Step 6: collect the Black Forest cake.
In theory, you need to lay the filling in circles, seasoning with whipped cream and cherry jelly in a pastry syringe, and then spread the cherry carefully. But we are simple people, we don’t have a syringe, or we don’t want to bother with it, so I just spread a layer of cherry jelly with berries, then a layer of whipped cream, cover it all with chocolate cake on top and squeeze a little.
Thus, I continue to assemble the cake until the top cake is hoisted.
Then it remains only to cover everything on top with whipped cream, sprinkle with chocolate and garnish with cherries (postpone a few things in advance).
Step 7: serve the Black Forest cake.
Serve your beautiful and delicious Black Forest cake. It turns out quite large, so that's enough for everyone.
Cut it into slices and enjoy.
Enjoy your meal!
- You can use canned cherries and syrup from it, but watch out for the amount of sugar. Also, cinnamon is not rarely added to the filling.
- If whipped cream does not hold and does not whip, add a little gelatin to them.