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Recipe Category / Special Cakes
Black Forest Cake
Method

Thank you Beatrice Foudouki for sending in this very nice Black Forest recipe!

For the sponge cake:

  • Preheat oven to 180* C (356* F) Fan.
  • Beat the eggs and sugar in a bowl with a mixer for about 8 minutes on high speed or until the mixture turns white and fluffy.
  • In another bowl, combine the flour and cocoa powder.
  • Add batches of the flour to the egg mixture and gently fold with a spatula. This is done very gently because we want the mixture to remain as fluffy as possible and not lose any of its air and volume.
  • Line the bottom of a 22 cm spring form pan with parchment paper. Add the batter.
  • Bake for 30 minutes.
  • Set aside to cool and cut into 2 or 3 layers.

For the sour cherry cream:

  • Drain the sour cherries and reserve syrup.
  • Add a cup of the syrup to a pot. (You will need the rest of the syrup later.)
  • Add the lemon zest, cinnamon, sugar and corn starch.
  • Place over high heat and stir continuously until mixture thickens.
  • Remove from heat and add the sour cherries (keep some for decorating the cake).
  • Set aside to cool.

For the whipped cream:

  • Beat the heavy cream (it should be chilled) with a mixer on high speed. Gradually add the sugar until light and fluffy.

For the syrup:

  • Combine all of the ingredients in a small pot and bring to a boil.
  • Remove from heat and set aside to cool.

To assemble:

 If you have 3 layers of sponge cake:

  • Place the bottom layer of the sponge cake on a serving platter. Add 1/3 of the syrup and then add all of the sour cherry cream.
  • Cover with another layer of sponge cake. Drizzle with half of the remaining syrup and add a little less than half of the whipped cream.
  • Top with the third layer of sponge cake. Press down gently with your hands to make the surface straight and cover the whole cake with whipped cream.

If you have 2 layers of sponge cake (you may have a smaller spring form pan and get a thinner cake and may not be able to get 3 layers) :

  • Place the bottom layer of the sponge cake on a serving platter. Add half of the syrup. Make a border along the edge with whipped cream and fill the interior with 2/3 of the sour cherry cream.
  • Cover with another layer of sponge cake. Drizzle with the remaining syrup and make another border with whipped cream (as shown in picture).
  • Fill the interior of the whipped cream border with the remaining sour cherry cream.
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(33)
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Nutritional
Chart

Nutrition information per 100 gr.

272
Calories (kcal)
14 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

11.4
Total Fat (g)
16 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

6.9
Saturated Fat (g)
34 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

37.7
Total Carbs (g)
15 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

33.6
Sugars (g)
37 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

3.6
Protein (g)
7 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.8
Fibre (g)
7 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.09
Sodium (g)
1 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.