John Myers
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Small Black Forest Cake
The perfect small black forest cake recipe with a picture and simple step-by-step instructions.
dough
- 2 piece Eggs
- 1 piece Egg yolk
- 2 tbsp Hot water
- 100 g Sugar
- 100 g Flour
- 60 g Food starch
- 2 tsp Baking powder
- 40 g Cocoa powder slightly de-oiled
filling
- 1 Glass Morello cherries
- 1 tbsp Sugar
- 0,04 liter Kirsch
- 1 packet Red cake topping
- 2 packet Bourbon vanilla sugar
- 500 g Whipped cream
- 2 packet Cream stiffener
- After a few attempts and because I have now taken the advice of my loved ones to heart, I can show you aspiring hobby bakers a delicious cake with many pictures. Actually it was supposed to stay in the fridge longer, but I couldn’t stand it and cut it prematurely (which you can also see). Next time I will try to make it more beautiful and let it cool down properly.
- Dough: Grease the form and line the base with baking paper. Preheat the electric oven to 180 degrees top / bottom heat.
- Beat an egg white until stiff and refrigerate.
- Beat two eggs, the egg yolk and hot water for 2-3 minutes until frothy. Let the sugar trickle in slowly and continue to stir until a very creamy mixture is formed.
- Mix the flour, cornstarch, cocoa and baking powder, sieve over the creamy mixture and carefully fold in. Finally, carefully fold the beaten egg white into the dough.
- Fill the dough into the mold and bake on the middle rack for about 30 minutes.
- After baking, turn the cake out immediately and let it cool, then divide it into 3 layers.
- Filling: Drain the cherries. Put 250 ml of cherry juice, one tablespoon of sugar and 1 tablespoon of kirsch in a saucepan and bring to the boil with the icing. Put 8 pieces of the drained cherries back, fold the remaining cherries into the icing and let them cool.
- Whip the whipped cream with vanilla sugar and cream stiffener until stiff and chill.
- Drizzle the bottom floor with kirsch, spread the cherry mixture over it. Spread a thin layer of whipped cream on the cherry mixture. Place the second base on top, drizzle with kirsch, spread a thin layer of cream, then place the third base on top.
- Pour about 3 tablespoons of the rest of the cream into a piping bag. Cover the cake all around with the rest of the cream, sprinkle the surface and edge with grated chocolate.
- Use the piping bag to spray on 8 crowns and top with the cherries that have been set aside. Chill the cake for about 2 hours and then enjoy. Tastes delicious even if it is not the prettiest.
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