Black Forest

Name: Black Forest - Georgeta F.
Ingredients: For the base: 150 g flour; 75 ml milk; 6 eggs; 150 g sugar; 40 g cocoa; 1 teaspoon cinnamon; 1 packet baking powder; 2 packets vanilla sugar. For decoration: 1 jar cherry compote; 1 liter whipped cream (+100 g powdered sugar if unsweetened); 3; 4 packets whipped cream stabilizer; grated chocolate for decoration + cherries; vanilla powder.

Dessert - Black Forest by Georgeta F. - Recipia

I made this cake for the first time after winning an award at a cooking contest, and I wanted to thank everyone involved. It was a great opportunity to try a classic version of Black Forest Cake, with a fluffy base, canned cherries, and plenty of whipped cream. The recipe isn’t difficult, but it does require a bit of patience during assembly, especially if you want it to look impressive. Quick Info Total time: about 2 hours Preparation time: 40-50 minutes Baking time: 30-40 minutes, depending on the oven Servings: 12-14 slices Difficulty: medium Recipe type: cake, occasion dessert (birthday, celebration) Ingredients For the cake: 150 g flour 75 ml milk 6 eggs 150 g sugar 40 g cocoa powder 1 teaspoon cinnamon 1 packet baking powder 2 packets vanilla sugar For the filling and decoration: 1 jar of canned cherries 1 liter of liquid cream (if not already sweetened, add 100 g powdered sugar) 3-4 packets of whipped cream stabilizer vanilla powder for the cream grated chocolate for decoration a few cherries from the can for decoration Instructions 1. Preheat the oven to 180°C and prepare a round baking pan (the source does not specify the diameter, but one of about 26-28 cm works). Grease the pan and line it with parchment paper. 2. Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until creamy. Gradually pour in the milk and mix until smooth. Add the cocoa powder and stir until there are no lumps. 3. Sift the flour together with the baking powder and cinnamon, then fold them into the egg yolk mixture. 4. Beat the egg whites until stiff with a pinch of salt. 5. Gently fold the beaten egg whites into the egg yolk mixture, being careful not to lose volume. 6. Pour the batter into the prepared pan, level it, and bake at 180°C. Check after 30 minutes with a toothpick. If it comes out clean, the cake is done. Let it cool completely in the pan. 7. Remove the cake from the pan and cut it into three horizontal layers (the source mentions cutting once to obtain three parts; if it’s not very tall, it can be cut in two). 8. Open the canned cherries and drain them, reserving the juice. Soak each layer of cake with the cherry juice, being careful not to soak it too much. Place cherries on each layer. 9. Whip the cream well, adding powdered sugar (if needed), the stabilizer packets, and vanilla powder, until you achieve a firm cream. 10. Spread cream between the layers of cake, along with the cherries. Assemble the cake. 11. Cover the top and sides of the cake with the remaining cream. 12. Sprinkle grated chocolate on top and decorate with canned cherries to taste. Why I Make This Recipe Often It’s the kind of cake I can easily adapt based on what I have on hand. The base is stable, cuts nicely, and absorbs the syrup well. I like that it doesn’t require fancy ingredients, and the flavor is fresh thanks to the cherries and cream. It’s perfect for holidays or gatherings with multiple guests. Tips and Variations Tips The cream must be whipped cold; otherwise, it won’t set well. Use a long, thin-bladed knife to cut the cake. Soak gradually; don’t pour all the juice at once. Chill the cake in the refrigerator for at least 2-3 hours before cutting. Substitutions If you don’t have canned cherries, you can use sour cherries or even fresh fruit if they are in season. Vegetable cream can be used, but the taste will differ from natural cream. Cocoa powder can be replaced with carob powder if you prefer not to use cocoa. Variations You can add a few drops of cherry liqueur between the layers if it’s not for children. The base can also be made in a rectangular pan and then assembled as a sheet cake. For more contrast, add a thin layer of sour jam (cherries/sour cherries) between the layers. Serving Ideas Serve the cake cold, straight from the refrigerator. Slices are easiest to cut with a knife warmed slightly in hot water. It can also be decorated with almond flakes or other red fruits. Frequently Asked Questions Can I use fresh fruit instead of canned? Yes, if you have ripe, sweet cherries. If they are tart, you can make a quick syrup for soaking. I don’t have whipped cream stabilizer, what should I do? Natural cream with 35% fat stored cold and whipped correctly holds well without stabilizer. If it’s very hot, using stabilizer or a little gelatin helps. What if the cake doesn’t rise enough to cut into three layers? Cut it in two. Add more cream in the middle. The structure won’t be affected. Can I prepare the cake a day in advance? Yes, it’s actually recommended. The cake base softens, and the flavors combine better. How can I keep the cream from becoming watery? Whip the cream at medium speed, not too hard, and use stabilizer if necessary. Keep the cake as cold as possible. Nutritional Values Estimate for one slice (based on 14 servings): Calories: 300-350 kcal Protein: 5 g Carbohydrates: 35-40 g Fat: 16-18 g These are approximate values, depending on the amount of cream, chocolate, and how much sugar you use in the cream. Storage and Reheating The cake can be stored in the refrigerator, covered, for 2-3 days. Cream kept cold maintains its texture. Freezing is not recommended, and reheating doesn’t make sense, as it’s a dessert served cold. After 3 days, the cake and cream begin to lose their freshness.

Black Forest

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