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Black Forest Cake

the.instructor's picture
Black Forest Cake is very common cake. Black Forest Cake gets its taste from cherries mixed with cornstarch dressed on sponge cake, and sugar icing on top.
Ingredients
  Canned bing cherries 14 Ounce
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Kirsch 2 Ounce
  Chocolate fudge sponge cake/Cocoa sponge cake 1
  Chantilly cream 2 1⁄2 Cup (40 tbs)
  Fresh cherries 8
  Chocolate shavings 1 Cup (16 tbs)
Directions

Drain cherries, reserving juice.
In a small saucepan, melt sugar in a little cherry juice.
In a small bowl, dilute cornstarch in remaining cherry juice.
Fold into syrup in saucepan.
While stirring, bring to a boil.
Remove from heat.
Let cool.
Add kirsch.
Slice spongecake into 3 layers.
With a pastry brush, spread one third cherry syrup over first layer.
Top with 2/3 cup (160 mL) ChantiUy cream, then half the cherries.
Cover with second spongecake layer.
Brush with second third cherry syrup.
Spread with 2/3 cup (160 mL) Chantilly cream, then remaining cherries.
End with last spongecake layer, then remaining cherry syrup.
Cover top and sides of cake with Chantilly cream.
Using a pastry bag with a fluted nozzle, pipe swirls of whipped cream onto cake.
Add a fresh cherry to each.
Garnish sides of cake with chocolate shavings.
Place a few shavings on top of cake.
Refrigerate 1 hour or so before serving.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Dish: 
Cake

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