Black Forest Cake with Cherries

By Kuchnia Lidla · 180 min

Ingredients

Instructions

1. Set a pot of water on the stove and place a bowl over it. Whisk the eggs with the sugar over the steam until warm and thick.
2. Preheat the oven to 190°C and line the cake ring with a strip of paper the height of the ring.
3. Gradually fold in the sifted wheat flour, potato starch and cocoa powder, then gently mix in the melted butter.
4. Pour the batter into the mould and bake at 190°C for 30 minutes.
5. Let the sponge cool. Meanwhile, bring the cherry compote (100 ml) to a boil with the 40 g sugar and the vanilla sugar, and let it boil.
6. Mix the 2 heaped tablespoons of potato starch with cold water to make a slurry, then add it gradually to the boiling compote with a pinch of cinnamon.
7. Stir the drained cherries into the hot thickened compote so they combine with it.
8. Trim the top of the sponge and slice it in two. Place the bottom layer in the cake ring and soak it with the cherry liqueur mixed with a little of the compote.
9. Soak the gelatine in the 50 ml water. Whip the 500 ml cream, then dissolve the gelatine in the microwave.
10. Mix the gelatine with the 60 g icing sugar, then gradually combine it with the whipped cream.
11. Spread half the cream over the soaked sponge, top with the cherry filling and a little more cream.
12. Add the second layer, press it down evenly, soak it more heavily than the first, and freeze the cake until set.
13. Cover the sides for a neater finish, decorate, and sprinkle the grated dark chocolate in the middle.

Summarized from Kuchnia Lidla's video. Watch it for the details.

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