How to prepare a Black Forest cake:
Step 4
Add sifted flour and baking powder
Step 5
Beat the egg whites and add them gradually, mixing gently from bottom to top.
Step 6
Cover the round tin (22 cm) with baking paper and pour the dough mixture into it. Bake for 40 minutes at 180°C.
Step 7
Whip the cream with the sugar to prepare the filling and topping. For the coating, dilute the cherry syrup with 40 ml of water.
Step 8
Cut the base of the sponge cake into 3 equal-thick slices using a serrated knife. Arrange the first layer on a plate and moisten with the cherry syrup
Step 9
Spread the cream and arrange the cherries in the syrup. Cover with the second layer of sponge cake and repeat the process.
Step 10
Once the three sponge cakes are assembled, cover the entire cake with cream.
Step 11
Attach the grated dark chocolate all around and sprinkle the chocolate in curls or flakes in the middle
Step 12
Decorate the surface with tufts of cream and place a cherry in syrup on each tuft.
Advice:
To ensure that the dessert turns out perfectly, the Black Forest gateau requires a lot of attention in certain phases:
Sift the cocoa and flour carefully to avoid lumps forming.
Beat the eggs for a long time to allow as much air as possible to enter and make the dough rise and lighter.
Gradually add the dry mixtures to make the dough smooth and homogeneous.
Do not use a pan that is too large, otherwise the resulting sponge cake will be too thin to share.
In our recipe we filled the cake with whipped cream with sugar, while in the original recipe we use Chantilly cream made with whipped cream, icing sugar and vanilla pod. For the filling and decoration we also used cherries in syrup, but you can also use fresh cherries if they are in season and must be firm and ripe.
Storage:
The Black Forest cake can be kept in the refrigerator for 2-3 days if covered with glass.
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