Schwarzwälder Kirschtorte (Black Forest Cake)

Featured by Weingärtner Stromberg Zabergäu in the International Wine Club.
Schwarzwälder Kirschtorte (Black Forest Cake)

Description

Originating from the Black Forest region in south-western Germany, this Black Forest Cake is a heavenly ensemble with layers of whipped cream, cherry filling and chocolate sponge cake, topped with more whipped cream, black cherries and chocolate shavings. This would pair wonderfully with Stromberg-Zabergäu's 2015 Spätsburgunder (Pinot Noir).

Yield: 6 - 8
Prep Time: 55 Minutes
Cook Time: 60 Minutes

Ingredients


Crust:
• 1 cup all-purpose flour
• 1 Tbs. cacao
• 1 tsp. baking powder
• 1/3 cup sugar
• 1 pinch salt
• 1 tsp. vanilla extract
• 1/4 cup soft cold butter

Sponge Cake:
• 4 extra large eggs
• 2 Tbs. hot water
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup corn starch
• 1 Tbs. cacao
• 1/2 tsp. cinnamon
• 1 1/2 tsp. baking powder

Cherry Filling:
• 3 cups black cherries
• 1/3 cup sugar
• 2 - 3 Tbs. corn starch
• 3 Tbs. Cherry Brandy, optional (German law requires this to be in the cake for it to officially be labelled as a Schwarzwälder Kirschtorte.)

Decoration:
• 4 cups heavy whipping cream
• Whipped cream
• 1 tsp. vanilla extract
• 4 Tbs. powdered sugar
• 1/2 cups dark chocolate shavings

Instructions


Crust:
Mix the flour, cacao and baking powder and sift into a bowl. Add sugar, vanilla extract and salt and mix again. Spread the cold, but soft butter on top and knead with your hands until the dough is smooth. Cut a circle of baking paper to cover the bottom of a 10" or 11" springform. Form the dough into a ball and place it in the springform. Spread the dough evenly on the bottom of the pan using a pastry roller. Make small holes in the dough with a fork.

Preheat the oven to 365°F. Place the cake on the middle rack and back for about 15 minutes. Open the springform and let the cake cool down in the form before you take the ring of the springform off.

Sponge Cake:
Separate the egg yolks form the egg whites using an egg separator. Mix the egg yolks with the hot water until it's creamy. Add sugar, vanilla flavoring of choice and mix until smooth. Combine the flour, corn starch and baking powder and sift over egg mixture. Beat the egg whites with a handheld mixer until stiff and place the beaten egg whites on top of the egg yolks. Using a pastry blender or a large whisk, slowly fold the beaten egg whites and the flour mixture into the batter. Work in circles from the outside in. Do not beat or stir. Pour the batter in a buttered springform, the same size as the one used for the crust.

Preheat the oven to 350°F and place your cake on the middle rack. Bake for approximately 25 minutes. Once the cake is done, take it out of the pan immediately and let it cool on a cooling rack.

Cherry Filling:
Pour the cherries in a colander and save the juice from the can in a sauce pan underneath. Take 4 - 6 tablespoons of juice and save it in a separate cup on the side. Add sugar to the rest of the juice and bring it to a boil. Next, take the saved fruit juice and add the corn starch. Mix it into the boiling juice to thicken. Add cherry brandy and remove from the stove top. Add the cherries to the juice, but make sure you set aside some cherries for decoration. Let the juice cool down.

Decoration:
Beat the whipping cream, powdered sugar and whipped cream to stabilize the cream.

Construction of the cake:
Place your crust on a plate or on a rotating cake stand. Use half of the cherry filling and spread it on the cake. Use about 1/3 of the whipped cream and spread it on top of the cherry filling.

Cut the sponge cake horizontally in half. I usually start by making a small initial cut all around the sides of the cake with a knife. After that, I use a thread and place it in the notch around the cake. Cross the thread and pull on both sides until the cake is sliced evenly in half.

Place one-half of the sponge cake on top of the filled crust. Spread the rest of the cherry filling on the sponge cake and 1/3rd of the whipped cream before you place the second half of the sponge cake on top. Spread the rest of the whipped cream on the sides and finally on the top of the cake. Keep some whipped cream on the side for finishing off the top as decoration.

Sprinkle the grated chocolate or the chocolate sprinkles on the sides of the cake. Use a cake lifter to place the cake on the serving plate before finishing the decorations on top. Place the Black Forest Cake in the freezer for about 10 minutes to harden. Use the rest of the whipped cream by creating dollops on top with a decorating tip to finish. Place your reserved cherries on each dollop and add more chocolate shavings to the middle of the cake. You can easily prepare the cake ahead of time and store it in the freezer.


Recipe sourced from theomaway.com



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