Black Forest cake
I used a 24 springform pan so the cake is a little higher. You can also use a 26 springform pan.
Dough:
6 eggs
190g sugar
100g flour
50 g baking cocoa
50 g cornstarch
1 P. baking powder
6 tbsp water, lukewarm
Cream:
700 ml cream
6 tsp San-Apart or 5 p. cream stiffener
3-4 tbsp powdered sugar
Cherry topping:
1 jar of cherries
1 P. vanilla pudding powder
3 tbsp sugar
For the outer layer & decoration:
300 ml cream
4 tsp San-Apart or 3 p. cream stiffener
3 tsp powdered sugar
Topping cherries
150 g grated chocolate
Preparation
Dough: Add eggs, sugar and water to a bowl and beat until creamy (approx. 5 minutes). Sift the flour, cornstarch, cocoa powder and baking powder into the egg mixture using a sieve and carefully fold in with the spatula.
Pour the dough into a 24 or 26 springform pan.
The dough goes into the preheated oven at 160 degrees top and bottom heat for about 50 minutes. After the baking time, let the cake base cool completely and cut it twice.
For the topping, drain the cherries in a sieve, collecting the juice.
Put the cherry juice and sugar in a pot and bring to the boil. Add the vanilla pudding powder and stir well.
When the mixture has thickened, remove from the heat and allow to cool. Add the cherries and fold in.
For the cream, whip cream, powdered sugar and San-Apart/cream stiffener. Now spread half of the cherry mixture onto the cake base.
The edges should remain free. Fill the edges with the cream and spread some cream over the cherry mixture and smooth it out.
Place the second cake layer on top and repeat the two steps again with the cherry mixture and cream.
The last cake layer goes on top. The cake should now be placed in the refrigerator overnight or for at least 3 hours.
For the outer layer, whip 300 ml cream, powdered sugar and San-Apart/cream stiffener.
Spread the cake with the cream. Pour the remaining cream into a piping bag and pipe the cream tuffs onto the cake.
Now place the cherries on top and sprinkle the surface and the edge with the grated chocolate. Refrigerate until serving.
