Slice and serve. To decorate the cake I use fresh cherries with stems and pit (look great but harder to eat) or more jarred sour cherries (juice will bleed into the cream after a short time, so wait until just before serving). Add a second ring of cream and pour over a third of the cherry mixture. Decorate sides of the cake with grated chocolate. For the decoration, put the fresh cherries and jam into a saucepan and cook over a high heat for 2 minutes until glossy. Thanks! I was not disappointed; Heinz absolutely loved his cake – and my mother has already shown him the list of German recipes on your site and asked him what else he’d like me to try! Equipment: You will need a 22cm/8½in spring-form cake tin. I also injected a little bit of cherry juice as well as the kirschwasser – and I injected 2 tablespoons of kirschwasser into each layer of the cake. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 22cm/8½in spring-form cake tin with baking paper. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. The egg whites make the cake rise and fluffy. Beat at medium speed until thick and creamy. Depending on the brand some have more syrup then cherries so I put a lot of the syrup in a cup and just scooped the cherries out and onto the cake. Black Forest Cake is a fluffy chocolate sponge cake with a delicious homemade cherry filling and whipped cream. Low-carb pasta subs so good you'll forget they're vegetables. Beat cream, powdered sugar and cream stabilizer until stiff, then pour into a piping bag with a star tip. Decorate sides of the cake with grated chocolate. Black Forest Cake is a traditional German dessert made with chocolate sponge cake layers filled with whipped cream and cherries. ➝ Visit my about page! What I like to do is to bake the sponge cake a day or two in advance, let it cool completely, wrap it in plastic wrap, and store it at room temperature. Beat egg whites until stiff, then beat in sugar and vanilla sugar. Let cool for 5-10 minutes. Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. This site uses Akismet to reduce spam. Queen Victoria was known to be fond of cherries and this – now rather retro – cake is a real crowd-pleaser for all generations. But if you don’t have kirsch or can’t use alcohol just leave it out and use some juice from the jarred cherries or extra cherry juice. Then add 1/2 cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. Tips and strategies This makes it also easier to transfer the layers back when you assemble the cake. For the filling, whisk the cream, vanilla and icing sugar until soft peaks form. Even now living in Canada we love serving German food for special occasions like this beautiful cake or our German Apple Cake, German Cucumber Salad, or Homemade Spaetzle.
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