John Myers
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Baking: Black Forest Wreath
The perfect baking: black forest wreath recipe with a picture and simple step-by-step instructions.
The dough
- 3 piece Organic egg yolks
- 100 g Raw cane sugar
- 100 g Butter
- 50 g Dark couverture
- 150 g Spelled flour type 630
- 50 g Potato flour
- 0,5 packet Baking powder
- 4 piece Organic protein
- 1 pinch Salt
The cherry filling
- 1 Glass Sour cherries
- 1 packet Red cake topping
- 1 tablespoon Sugar
The buttercream
- 1 packet Chocolate pudding powder
- 2 tablespoon Cane sugar
- 400 ml Milk
- 50 g Dark couverture
- 1 piece Egg yolk
- 250 g Butter
- 3 tablespoon Powdered sugar
…also
- Chocolate sprinkles
- Cherries
- Chocolate ornaments
The dough
- Beat the egg yolks and sugar with the whisk of the food processor for about three minutes. In the meantime, crush the couverture and let it melt in a water bath together with the butter.
- Add the butter and chocolate mixture to the egg yolk and sugar mixture and beat for another 5 minutes.
- Now replace the whisk with the stirring hook. Add flour, potato flour and baking powder and mix well.
- Beat the four egg whites with a pinch of salt to form very stiff snow and then fold into the dough with a pastry card or whisk.
- Preheat the tube to 180 ° C, fill the dough into a greased wreath form (20 cm = 1.45 l) and bake for about 35 minutes. (Toothpick sample). After baking, remove the wreath from the mold and let it cool completely on a board.
- Cut a notch in the cake with a knife (I learned from Geli) and cut the wreath twice horizontally. The notch will help reassemble the wreath properly after filling.
The cherry filling
- Drain the cherries and collect the juice. Measure out 250 ml of juice, mix with cake icing powder and sugar until lump-free and then bring to the boil.
- Add the cherries and stir.
- Place a cake ring around the bottom and place a suitable glass in the hole. Spread the cherries on the bottom and let them set in the refrigerator.
The buttercream
- It is very important that ALL ingredients are at room temperature.
- Cook a pudding from milk, sugar and pudding powder according to the instructions. Crush the couverture and stir it into the hot pudding. Cool to room temperature and then mix in the egg yolks.
- Mix the butter with powdered sugar until frothy and then add the chocolate pudding spoon by spoon and work in carefully.
The finish
- Take the cake out of the refrigerator, place the middle ring on it, making sure that the notches are on top of each other. Spread an approx. 1 cm thick layer of buttercream (approx. Half of the mixture) on the middle base and then place the top ring on top.
- Now completely coat the wreath with buttercream, but leave some aside for the garnish. Cover the cake with chocolate sprinkles, use the rest of the buttercream for garnishing with a piping nozzle. Finally, cover the wreath with cherries and chocolate ornaments and refrigerate until eaten.
- Note 15: You can of course soak the dough with kirsch or something similar before filling it. I did not do it because children eat too.
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