German Black Forest Cake Recipe | Cook It Like A German Ep. 3

After devoting the first two episodes of our new series "Cook It Like A German" to traditional savory German dishes, this episode is all about a German dessert classic: the Black Forest Cake! This time, our guest is Elizabeth Shoo, born in Bergisch-Gladbach, Germany, and raised in Tanzania.
-----
▸Black Forest Cake:
Ingredients for a 26 cm springform pan
▸Dough
6 eggs
220 g sugar
1 pinch of salt
1 pinch of cinnamon
200 g flour
50 g cornflour
60 g cocoa powder
100 g ground almonds (peeled)
2 teaspoons baking powder
▸Filling
1 glass of morello cherries (approx. 500 g drained weight)
2 tbsp. Cornflour
1 liter cream
5 pck. cream stiffener
70 g sugar
1 vanilla pod
approx. 9 tbsp. cherry brandy
100 g dark chocolate shavings
▸Recipe
1.
First, for the sponge cake base, place 6 eggs with sugar, salt and cinnamon as well as 6 tablespoons of water in a bowl and beat with the mixer for about 5 minutes at the highest speed until the mass has about doubled. Meanwhile,mix flour, cornflour, cocoa powder, almonds and baking powder in a bowl. Sift the flour mixture with a sieve into the egg mixture and carefully fold in together with the butter. Bake at 180 degrees top/bottom heat for about 30 minutes, then let it cool down.
2.
For the filling, drain the morello cherries and collect the juice. Mix the cornflour with 2 tablespoons of the juice. Bring the remaining cherry juice to the boil and stir in the cornflour and cherry juice mixture. Briefly bring to the boil while stirring, then remove from the stove.
3.
Put 12 morello cherries aside for decoration. Mix the remaining morello cherries into the cornflour and cherry mixture and leave it to cool down. Cut the cake base twice crosswise to make three bases. Sprinkle the first cake base with cherry brandy, then spread the cherry mixture on top. Then whip the cream with the cream stiffener, 70 g sugar and the vanilla pulp until stiff. Spread some cream thinly on the cherry mixture with a spatula.
4.
Put 5 tablespoons of the cream into a piping bag with a star-shaped spout and set aside. Now place the second cake layer on top. Sprinkle this again with cherry brandy and spread with cream. Place the last sponge cake base on top, soak it with the remaining cherry brandy, then cover the cake with the remaining cream. Pipe 12 cream peaks onto the cake with the piping bag. Now place the cherries on top of the peaks and cover the edge of the cake with chocolate shavings. Keep cold until ready to serve
#BlackForestCake #Germany #Tanzania
------------------------------------------------------------------------------------
Subscribe to DW Food:
bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.