Cake "Black Forest"

Category: Confectionery
Black Forest cake

Ingredients

Biscuit:
eggs 6 pcs.
sugar 180 g
butter 60 g
flour 150 g
starch 50 g
baking powder 1 tsp
cocoa 50 g
Filling:
cherry 750 g
sugar 100 g
cinnamon 1 stick
starch 2 tsp
Cream:
cream 1 l
cream fixer 2 sachets
cherry liqueur 65 ml
Decoration:
bitter chocolate 100 g
powdered sugar

Cooking method

  • Biscuit:
  • Divide the eggs into yolks and whites. Add 3 tbsp to the yolks. l. water and sugar. Beat until white, add butter at room temperature, stir, and then add a mixture of sifted flour, starch, baking powder and cocoa. Then gently stir in the whites, whipped into a strong foam. Bake a biscuit in a mold with a diameter of 26 cm at a temperature of 175 degrees 35-40 minutes.
  • Filling:
  • Remove pits from cherries and let the juice drain. Juice needs 250 ml, if it is less, add water. Mix juice and 40 grams of sugar, add a cinnamon stick. Bring the mixture to a boil, pour in the starch diluted in 2 tbsp. l. water and cook, stirring continuously for 1 min. Pour in cherries (leaving 12 for decoration), stir and remove from heat. Cool the mixture and remove the cinnamon stick.
  • Beat the cream with a fixative and 60 g of sugar.
  • Assembling the cake:
  • Set aside a few cherries to decorate the cake.
  • Cut the biscuit into 3 parts. Squeeze 1/4 of the cream in the form of 4 circles on the 1st cake through a pastry bag. It is convenient to apply the first circle along the edge of the cake, then make a small one in the center and squeeze out 2 more circles of cream at the same distance between these circles. Between the circles of cream, gently, with a small spoon, spread the filling - the cherry. Then grease this entire structure on top with a thin layer of cream.
  • Soak the medium crust well with cherry liqueur and put on the cream, cover it with a jelly-like sauce from the filling. Put half of the remaining cream on the filling (in a thick layer).
  • Soak the third cake with a little liquor and place on top. Then cover the whole cake with cream.
  • Cake decoration:
  • Squeeze 12 rosettes from the remaining cream in a circle of the cake through a pastry bag, and put a cherry in each. Sprinkle the middle and sides of the cake with grated dark chocolate. Sprinkle a little powdered sugar on top.

Note

The cake is big and delicious!
The recipe was found on the Internet.

P.S. In the recipe, I replaced the cream with homemade sour cream. And I didn't have enough cream for the rosettes, so I decorated it as best I could.
I apologize for the photo, I made a cake for a long time, and the photo was only on the phone.

Enjoy your tea, everyone!

lizard
Vitalinka, do you mind if I share my photo?
Black Forest cake
Black Forest cake
The cake itself was prepared according to a different recipe, but it was not radically different from the one you mentioned. It's a classic
Vitalinka
Of course I don't mind. Nice cake! Thanks for the photo.
Anka_DL
Black Forest cake
Black Forest cake

Eh, but something went wrong with me, alas, with the cake. We'll have to somehow return to it. Make work on mistakes. And then at first the sponge cake rose up. Fortunately, I just did it for tea, I decided to leave it that way and not redo it. True, decorating a special mood did not appear after that.
Yes, even with kirsch, she clearly went too far ... like measuring tablespoons .... As if I was in a good mood ... it felt like I poured it on everything and everywhere.
But even that didn't ruin the overall taste of the cake. Thank you.
Vitalinka
Anka_DL what a beautiful cut! I really love this cake, I think that on the second try you will love it.
Thanks for the report and a nice photo!
suertero
And I can't get a biscuit according to this recipe. The dough is somehow heavy.How much I put in the form, I take it out (about 2 cm). The smell is awesome, but you don't want to look at the view. What can I do wrong?
Py. sy. I myself will answer: ooh, what can I do. Especially when the hands do not grow from there
Anka_DL
suertero, I baked almost according to this recipe, only without butter and sugar with flour I put a little less. What happened can be seen just above.
suertero
So I say that my hands do not grow from there. I have already put away three spoiled cakes in the freezer - even to put them on a crumb.
Vitalinka
suertero, well, do not be discouraged and do not slander your pens.
Not everyone succeeds (although I baked this biscuit and I had no problems). If you want to make such a cake, then bake a chocolate sponge cake with which you are friends, and the rest according to the recipe. And you will be happy!
suertero
I've already done it with chocolate, but I want to try it as in the recipe.
Well, we will strive for friendship with the biscuit
Altsena
Homemade sour cream is the one that is sour?
And then I already had a puncture with a Truffle cake - Artisan I calls homemade sour cream an inch from milk, and then I drank sour homemade sour :)
Vitalinka
Altsena , I have not a inch, but sour cream is not sour at all, thick (there is a spoon in it). And sour cream should be at least 30% fat so that it is whipped into a cream.
Altsena
That is not I called sour cream sour, not because it is very sour - a little sourness. Just to somehow define it ... well, it's not a TOP with homemade fresh milk ...
Vitalinka
Then - yes, sour, but always fat.
Altsena
Another question - no cinnamon sticks. Can I throw the ground? how much?
olesia32
Vitalinka instead of a cinnamon stick, how much can you put plain cinnamon?
Vitalinka
Quote: olesia32

Vitalinka instead of cinnamon sticks, how much can you put plain cinnamon?
I have not tried adding ground, well, I think half a teaspoon is enough. And if you do not like it, then you can simply not add.
Vitalinka
And I made a cake yesterday. Here she brought a cutaway to show.

Black Forest cake

Instead of a stick, I added 1 tsp of cinnamon, I liked the taste.
olesia32
my report
Black Forest cake

Black Forest cake
Vitalinka
olesia32 , a beautiful cake and an appetizing cut! Well done!
olesia32
thank you too
Altsena
Vitalinka, a lot of questions !!!
Can I put this cake in the freezer ??
I need it on January 7, and on the 5th we are going to the Christmas tree for the evening. So I think, if I collect it on the 4th and freeze it, and wrap it up in mastic on the 6th ??? Will he survive?
By the way. For a month we talked about the composition with the customer, everything asks for some kind of Schwarzwalsky, they say so delicious !!!! And this turns out to be our Black Forest !!!!!
More. Frozen cherries are running out. But what if you take canned in your juice, seedless?
Vitalinka
Altsena, I think that you can freeze. Try with canned cherries, just let it drain well. Well, take the juice from the can.
Altsena
Thanks for the quick tip. Cherries are just a disaster. Everyone loves them in the cake. And I have almost no more compote for my daughter !!!
Vitalinka
And in our supermarkets they sell frozen cherries and strawberries, raspberries. But the truth is better!
Altsena
The supermarket is far from me !!!! Until I deliver - the compote will be
Zayac07
Vitalinka thanks for the recipe !!! Already six times I baked it, though I never made friends with such a biscuit. I remade the recipe for my hook handles - I don't divide the eggs, so I beat until the mass increases five times. Then I carefully mix in the rest of the ingredients. The biscuit turns out to be lush and very tasty !!!
Vitalinka
Zayac07 , to your health! I am very pleased that you liked the cake so much!
I also often replace the biscuit with another chocolate one. This does not make the cake taste any worse.
Julia_M
So I will show my cake
The cake is delicious
thanks for Vitalink's recipe.
Black Forest cake
Vitalinka
Julia_M , very nice cake! And what butterflies! I'm glad you liked the cake!
Julia_M
thanks for the compliment
Alevtina
Hello, tell me, what is the exit of the cake from this recipe?
UmmKhalil
I love this cake very much, but I do it a little differently, since our cream is expensive, and they have a shelf life of half a year. I make the cream like this: I beat the butter very well, then add condensed milk, then sour cream. The main thing is not to shift the sour cream so that the cream keeps its shape, it also turns out very gently. It happens that the cream, when adding sour cream, becomes grains or exfoliates, beat a little in a water bath and that's it, the cream is smooth again. And I make a vanilla biscuit in boiling water with the addition of cocoa.

Black Forest cake

In the cut of another cake, decorated just differently

Black Forest cake

Vitalinka
UmmKhalil , a beautiful cake and an appetizing cut! Thanks for sharing.
Sabrina
Quote: olesia32

my report
Black Forest cake

Black Forest cake
Olesya I have a question for you
If you cover it with mastic, then you need to coat it with something? Tell me what, pliz really need!
Sabrina
Vitalinka Thank you very much for the gorgeous cake !!!
Vitalinka
Sabrina, I'm not Olesya, but I can tell you. If you cover the cake with mastic, then you need to completely cover it with confectionery putty (biscuit crumbs + cream), and then smooth it well with cream and only then cover it with mastic. Good luck!
Sabrina
Quote: Vitalinka

Sabrina, I'm not Olesya, but I can tell you. If you cover the cake with mastic, then you need it completely cover with confectionery putty (biscuit crumbs + cream), and then smooth well with cream and only then cover with mastic. Good luck!
OOOO how difficult, or rather not clear, rather so
Thank you Vitalinka for your answer, and you are not at all scared. You are not Olesya. Maybe you can also tell me where you can read about the coating, or preparation for the coating, I myself cannot find something. And I have even more questions, it turns out

This is for you 🔗
Vitalinka
Sabrina, to me on you!
And you can read about everything in our school of pastry chefs.
Here you can read about pastry putty and preparing a cake for mastic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51492.0
Sabrina
Quote: Vitalinka

Sabrina, to me on you!
Ok, agreed
Thanks for the link I'll go to study we have so much information here, and when you are not yet it is hard not to get lost. Damn, how you want to learn how to do everything, but not just everything, but all at once eyes aaaa run up from the local beauty
Vitalinka
Yes, we have a lot of interesting things! You will slowly learn everything and learn everything! If something is not clear, ask.
Sabrina
Quote: Vitalinka

If something is not clear, ask.
AHA, I baked all the bread, learned,: mail1: and now I will improve my qualifications, I am switching to cakes
Altsena
Spicy cake! I love him for cinnamon - I love this aroma, and in the kitchen, long after the cake, you can hear cinnamon
I make a cake either with homemade sour cream, or with cream - both are delicious. This is just in cream:
Black Forest cake
And this is already wrapped in mastic, in two tiers, in the middle is a substrate.
Black Forest cake
The cake is certainly tender, but hardy. Transferred 150 km normally. The truth was freezing before the road.
Vitalinka
Altsena, a very appetizing cut of the cake and the trailer with coal turned out great! Glad you like the cake! Bake to your health!
fomca
Vitalinka! I’m so bad, I forgot to report. Unfortunately, there is no cake cut, it was made to order, my multi-tiered firstborn! Black Forest cakeBlack Forest cake
And they brought him not very well in this heat, but according to the customer, everything was compensated by the taste! So thank you very much from me for the recipe !!!

Vitalinka
Sveta, gorgeous cake !!! And what a cool dragon - super! Good girl !!!
And I am very glad that I liked the cake!
marinasunsee
How high should the biscuit come out, I have a detachable shape of 26 cm - it turned out to be thin, I measured all the products with weights and before the introduction of proteins, the yolk mass with flour was thick, could this be the reason for the poor rise of the dough?
Vitalinka
marinasunsee, the biscuit is usually 4.5-5 cm high. Maybe your eggs were small, or maybe the baking powder failed.
Farida
Good day to all! Please tell me what can be used to replace cherry liqueur?
eye
juice from cherries + sugar + cognac

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