It is a traditional German sweet from the Baden region. Its German name, Schewarzwälder Kirschtorte, translates as “cherry cake from the Black Forest,” a mountainous massif in the state of Baden-Württemberg.
It is a layered cake with a Genoese chocolate cake soaked in syrup with Kirsch, filled and covered with whipped cream and cherries macerated in kirsch or cherries, and topped with chocolate shavings and cherries. But, to break it down, kirsch is a cherry brandy, not liquor, made in the Black Forest region from the region’s cherries. In this case, I used our own cherry brandy, which is available at any wine and liquor store.
The whipped cream is nothing more than a mounted cream cream that has been sweetened with sugar and flavored with aroma. The Genoese sponge cake is ideal for this type of layer cake preparation because it can be cut into slices without breaking.
It is recommended to flavor and juiciness it with some type of syrup. Finally, for the cherries, the best option is to get fresh cherries that we can marinate in kirsch for this cake, but we could also use cherries in brandy or syrup.
Although it is not a difficult recipe to prepare, it is laborious and will take some time. Ideally, we make the sponge cake, syrup, and cherry maceration the day before we make the cake. So we can distribute the work, leaving only the whipped cream and cake assembly for the next day.
- 120 gr. sugar
- 90 gr. flour
- 30 gr. cocoa powder
- 4 eggs
- ½ cdita. shall
- 38% MG and 100 gr. sugar
- 100 ml water,
- 00 gr. cherries
- 2 tbsp. sugar
- 2 tbsp. Kirsch liquor
- 50 gr. chocolate
- 20 cm removable mold
- We separate the egg whites from the yolks and place them in separate bowls. First, we stiffened the whites. We must maintain the highest level of consistency possible. We made a reservation.
- In a separate bowl, whisk together the egg yolks and sugar until they form a foamy, whitish cream. We should ideally tie them to the blender rods to make our job easier. If this is not possible and we must do the work by hand, we must be patient until the cream doubles in volume in the shake.
- Mix in the egg whites and a pinch of salt. The two preparations are added to the beaten yolks with a spatula and enveloping and delicate movements. We must try to reduce the mixture as little as possible, because the sponginess of this cake will be achieved solely through the air that the dough contains.
- In two batches, add the flour and cocoa, incorporating carefully and trying to keep the air inside the dough.
- We butter a removable mold and line it on the bottom and sides with parchment paper. This way, we make it very easy to disassemble the cake and ensure that the edges and base are very smooth.
- Pour the cake batter into the prepared mold and bake for 25 minutes at 180o C in a preheated oven. It is convenient that we cover it with aluminum foil in the middle of the process so that the surface does not become too brown.
- When the cake comes out clean when you click it with a stick, we take it out of the oven. Place on a rack without unmolding and wait 10 minutes before removing the mold.
- Allow it to cool completely on the rack after removing it from the mold. It is preferable that the cake be well established before cutting it into layers, so we should keep it in the fridge overnight wrapped in transparent paper.
Amount Per Serving Calories 401Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 151mgSodium 66mgCarbohydrates 73gFiber 2gSugar 54gProtein 9g