John Myers
Contents
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Ingredients
Black Forest cake
- 350 g Sugar
- 7 Eggs
- 300 g Flour
- 80 g Ground hazelnuts
- 0,75 packet Baking powder
- 1 packet Vanilla sugar
- 2 tbsp Cocoa powder
- 1 shot Kirsch
- 400 ml Cream
- 1 packet Cream stiffener
- 750 g Sour cherries
Plum tartlets
- 300 g Flour
- 100 g Powdered sugar
- 1 pinch Salt
- 0,5 tsp Grated ginger
- 2 Egg yolk
- 150 g Butter
- 400 g Plums
- 1 Lemon untreated
- 250 ml Apple juice
- 0,5 packet Custard powder
sauce
- 50 g Ginger
- 70 g Sugar
- 20 ml Kirsch
- 300 ml Cream
Instructions
Black Forest cake
- For the Black Forest cake, stir the sugar and eggs until foamy, then add the remaining ingredients and finally mix on the highest level for about 3 minutes with the hand mixer.
- Preheat the oven to 170 ° C and bake the dough for about 50-55 minutes - preferably in muffin tins. Take the baked base out of the muffin pan and cut out 2 slices at a time.
- Whip the cream until stiff, add a little sugar and kirsch. Prepare the sweet cherries (which were soaked in kirsch the day before).
- Fill the pastry base (which has been soaked in kirsch) into glasses, top with the cherries and a layer of cream. Repeat the process again and finish with the icing on the top. Place a cherry on top as a decoration.
Plum tartlets
- For the plum tartlets, work the flour, powdered sugar, salt, ginger, egg yolks and butter into a smooth dough, cover and chill for 30 minutes.
- In the meantime, core the plums and cut into small wedges. Wash lemon with hot water, peel off thin strips and then cut in half and squeeze out the juice.
- Bring the apple juice (except for 4 tbsp) to the boil with 2 tbsp sugar and 2 tbsp lemon juice. Stir the pudding powder and 4 tbsp apple juice until smooth, bind the juice with it. Then simmer for 1 minute and add the plums.
- Now roll out the dough and place in tartlet molds, press down the edges and cut off the excess dough, prick the base several times with a fork. Now place the plum groats on top and bake in the preheated oven (electric stove: 20 ° C, convection: 175 ° C) on the lower rack for about 20 minutes.
Ginger sauce
- For the ginger sauce, peel and grate the ginger or dice it very finely. Caramelize the sugar in a small saucepan, deglaze with the kirsch, then add the ginger and cream. Now stir the sauce and let it simmer until the caramel has completely dissolved. Then let it cool down a bit.
Nutrition
Serving: 100gCalories: 253kcalCarbohydrates: 32.9gProtein: 3.1gFat: 11.7g
