German

German Black Forest Cake is for Dessert.

German Black Forest Cake takes several minutes to prepare.

German Black Forest Cake takes several minutes to cook.

German Black Forest Cake makes 24 servings.

The ingredients for German Black Forest Cake are:

Cherry filling:
700g jarred cherries, drained
500ml cherry juice (drained from the cherries above)
40g corn starch
20g sugar
20ml Kirsch (clear cherry brandy)

Sponge:
6 eggs
180g sugar
1t vanilla essence
150g flour
25 corn starch
40g cocoa
pinch of salt
1.5t baking powder

Crust:
130g flour
0.5t baking powder
1 egg
60g butter, soft, in small cubes

Cherry filling:
700g jarred cherries, drained
500ml cherry juice (drained from the cherries above)
40g corn starch
20g sugar
20ml Kirsch

Cream filling:
600ml whipping cream
1t icing sugar
1t corn starch
5t vanilla sugar
1t vanilla essence

Extra:
80ml Kirsch
40g cherry jam, or any other
10g shaved dark chocolate

Here is how you make German Black Forest Cake:

Preheat oven to 190C.Cherry filling:Mix starch and sugar with a little cherry juice until smooth.Heat the rest of the juice and add starch mixture, once thickened, take off the heat, add cherries and Kirsch. Let cool down, put in fridge, siring again and again.Sponge cake:In a benchtop mixer beat eggs, sugar and vanilla for about 5min until all fluffy and triple in size.Butter and grease a 9x13 cake form.Mix and sift the flour, starch, cocoa, baking powder and salt.Sift over the egg mixture and carefully fold in with a hand whisk until combined.Pour in cake form and bake for 25min (until done, test with skewer).Crust:In the meantime combine all the crust ingredients until smooth. Chill in freezer for ~10 min.Roll out between two sheets of baking paper to the size of cake tin.Once sponge is finished baking, take it out of cake tin onto a wire rack and let it cool completely.Use same cake tin to bake the crust (just bottom covered, NOT up the sides!!!) for 15min at 190C.Let it cool.Cream filling:whip cream, sift in sugar and starch, it has to be rather firm, but don't turn it into butter!!!!Put in fridge and chill until everything is ready to assemble.Assembling:Cut the sponge cake in two layers.Dribble the Kirsch over the sponge layers as well as the crust layer.Cover the crust with the jam.Lay one sponge layer over the crust layer.Cover that layer with 3/4 of the cooled down and thickened cherry filling.Add 1/2 of the cream filling.Cover with the 2nd sponge layer.Cover top (and sides) with the cream.Add rest of the cherry filling on top of the cream in the middle of the cake.Cover with shaved chocolate.Place in fridge and chill.Serving Size:?24

The nutritional information for German Black Forest Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 281.8

• Total Fat: 13.5 g
• Cholesterol: 59.7 mg
• Sodium: 100.6 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 0.9 g
• Protein: 4.2 g

German Black Forest Cake is German cuisine.