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Mark the cake on the top to get even slices. Sprinkle the grated chocolate or the chocolate sprinkles on the sides. Keep some whipped cream on the side for finishing off the top with a decorating tip. Spread the rest of the whipped cream on the sides and finally on the top of the cake. Spread the rest of the cherry filling on the sponge and ⅓ of the whipped cream before you place the second half of the sponge cake on top. Place one-half of the sponge cake on top of the filled shortcrust cake. Cross the thread and pull on both sides until the cake is sliced evenly in half. After that, I use a thread and place it in the notch around the cake. I usually start by making a small initial cut all around the side of the cake with a knife. Use about ⅓ of the whipped cream and spread it on the top of the cherry filling.Ĭut the sponge cake horizontally in half. Use half of the cherry filling and spread it on the cake. Place your shortcrust cake on a plate or on a rotating cake stand. Finishing of the Traditional Black Forest Cake:

125 g (4.4 oz) dark chocolate OR chocolate sprinklesīeat the whipping cream and add powdered sugar and “Whip it” to stabilize the cream.

4 pouches of “Whip it” whipping cream stabilizer.

Ingredients for Decoration of the Traditional Black Forest Cake: Before you add the cherries to the juice, set aside 12-16 cherries for decorating the top of the cake or use Maraschino Cherries for the decoration. Add cherry brandy and remove from the stovetop. Mix it into the boiling juice to thicken. Next, take the saved fruit juice and add the cornstarch. Add sugar in the rest of the juice and bring it to a boil. Take 4-6 tablespoons of juice and keep it in a separate cup on the side. Pour the cherries in a colander and save the juice from the can in a saucepan underneath.

3 tablespoons of Cherry Brandy ( Kirschwasser).

750 g (26.45 oz) of pitted sour cherries OR 1 can/jar of Bing cherries.

Once the cake is done, take your cake out of the pan immediately and let it cool down on a cooling rack.

Preheat the oven to 175☌ (350☏) and place your cake on the middle rack. Pour the batter in a buttered springform, the same size as the one used for the shortcrust cake. Using a pastry blender or a large whisk, slowly fold the beaten egg whites and the flour mixture into the batter. Combine the flour, cornstarch, cocoa, cinnamon, and baking powder and sift over the eggs. Beat the egg whites with a handheld mixer until stiff and place the beaten egg whites on top of the egg yolks. Add sugar, your vanilla flavoring of choice and mix until smooth. Mix the egg yolks with the hot water until it’s creamy. Separate the egg yolks from the egg whites using an egg separator. 1 pouch of German vanilla sugar OR 1 teaspoon of vanilla extract.Open the springform and let the cake cool down in the form before you take the ring of the springform off. Place the cake on the middle rack and bake for about 15 minutes. Make small holes in the crust with a fork. Spread the crust evenly on the bottom of the form using a pastry roller. Form the shortcrust into a ball and place it in the springform ( pan size 10″ or 11″). Cut a circle of baking paper to cover the bottom of a springform. Spread the soft butter on top and knead with your hands until the shortcrust is smooth. Add sugar, vanilla sugar, and salt and mix again. Mix the flour, cocoa, and baking powder and sift into a bowl. 1 pouch of German vanilla sugar OR 1 teaspoon of vanilla extract.Ingredients for Shortcrust Pastry for Traditional Black Forest Cake: The Traditional Black Forest Cake is called Schwarzwälder Kirschtorte in Germany. Traditional Black Forest Cake – Schwarzwälder Kirschtorte