Black Forest cake with sour cherries

Name: Black Forest cake with sour cherries
Ingredients: 6 eggs; 1/4 teaspoon salt; 6 tablespoons sugar; 6 tablespoons oil; 6 tablespoons flour; 1 sachet baking powder (10 g); 1 l whipping cream; 350 g sour cherries drained from compote; 300 ml syrup from the sour cherry compote; 300 g dark chocolate; 12 cherries

Dessert - Black Forest cake with sour cherries by Raluca D. - Recipia

The sour cherry syrup keeps the sponge tender, while the whipped cream and chocolate give the cake soft layers and a crisp edge. The Black Forest cake with sour cherries has three syrup-soaked layers, and I made this one for my eldest son on Saint Alexander’s Day. I serve it cold, cut into narrow slices so you can see the layers. Preparation: 45 minutes. Cooking: 30-45 minutes. Resting: 4 hours. Total time: 5 hours and 15 minutes to 5 hours and 30 minutes. Serves: 12. Approximately 560 kcal and 10 g protein per serving.

Ingredients

For the sponge

6 eggs
1/4 teaspoon salt
6 tablespoons sugar
6 tablespoons oil
6 tablespoons flour
1 sachet baking powder (10 g)

For the filling and soaking

1 l whipping cream
350 g sour cherries drained from compote
300 ml syrup from the sour cherry compote

For decorating

300 g dark chocolate
12 cherries

Preparation

1. Heat the oven to 180°C. Separate the eggs. Beat the egg whites with 1/4 teaspoon of salt until foamy, then gradually add the sugar. Mix in the egg yolks and oil, then fold in the flour mixed with the baking powder. 2. Pour the batter into a 24 cm round silicone pan. Bake for 30-45 minutes, until a toothpick inserted in the middle comes out clean. Leave the sponge to cool for about 1 hour. 3. Drain the sour cherries and reserve 300 ml of syrup. Slice the sponge horizontally in two places to make three layers. Whip the cream until it holds its shape and divide it into three portions. 4. Place the first layer on a serving plate and soak it with about 100 ml of syrup. Spread on one portion of cream and half the sour cherries. Place the second layer on top, soak it with another 100 ml of syrup, then add the second portion of cream and the remaining sour cherries. 5. Cover with the last layer and soak it with the remaining syrup. Use the last portion of cream to cover the sides of the cake and decorate the top. Arrange the cherries for decoration. 6. Melt the dark chocolate in a bain-marie. Spread it on a clean sheet of bubble wrap, bubbles facing up. When it is no longer runny but still bends, wrap the sheet around the side of the cake. 7. Refrigerate the cake for 3 hours, then peel the bubble wrap off the chocolate.

Notes

I made it for my eldest son on Saint Alexander’s Day, and I was a little nervous about shaping the chocolate, so it didn’t turn out quite as I wanted. Covered, it keeps in the fridge for up to 3 days; you can bake the sponge a day ahead and wrap it once it has cooled. Cream whips better when cold; stop the mixer when the whisk marks hold firm, because if you keep going it can turn grainy. If the sour cherries are soft, lift them out of the compote with a spoon so too much syrup doesn’t get between the layers. The bubble wrap needs to be clean and suitable for contact with food. For the top, shape the chocolate into waves once it has cooled a little, while it is still flexible. Like a sponge cake with pastry-shop whipped cream, it slices more neatly when thoroughly chilled. A cold slice goes well with black coffee. For a sweeter decoration, you can use 300 g of milk chocolate instead of dark chocolate; the cake contains gluten, eggs and dairy.

Frequently asked questions

Why did the sponge sink in the middle?

It can sink if you open the oven before it is baked through. Try not to open the door during the first 25 minutes.

Can I use fresh cherries instead of sour cherries from compote?

Yes. Put 350 g of pitted cherries between the layers and use 300 ml of sour cherry juice to soak them.

How do I remove the chocolate wrap without breaking the edge?

After you take the cake out of the fridge, leave it at room temperature for 10 minutes, then peel the wrap off slowly.

Can I use plant-based whipping cream?

Yes, use 1 l of cold plant-based whipping cream and whip it until it holds its shape. Some varieties are already sweetened, so the cake may turn out sweeter.