Black Forest cake classic
Time
Preparation time: 1 hr.
Cooking or baking time: 10 min.
Rest period: 2 hours
Total preparation time: 3 hours 10 minutes
For the dear colleagues in the office, it should be a little Christmas surprise and so I have the classic Black Forest cake with Kirschwasser and cream prepared for office coffee.
I'm sure all the tots in the office will be happy to enjoy the coffee with such a delicious side dish.
ingredients
For a pie with 12 pieces:
- 1 dark Viennese soil
- 150 g of biscuits crumble
- 100 g of melted butter
- 3 tablespoons jam, red or yellow, warmed up
- 6 cl (at least) Black Forest kirsch
- 1 jar of shadow morels
- 1000 ml of cream
- 30 g cornstarch
- 3 pck
- 1 pck of grated chocolate
- 12 cherries for decoration, with glass cherries behind
preparation
- From the crumbled biscuits - also like spoonfuls biscuits - and the melted butter, I have stirred a homogeneous mass and evenly distributed in a springform pan on the baking paper laid with ground.
- Now the mold comes in the fridge for an hour, so that the butter gets firm again and the biscuit base holds together. After this cooling time, I exchanged the springform edge for a cake ring and smeared the biscuit bottom with the warmed jam. This ensures that the first sponge cake holds well on its base. The biscuit base also holds back the moisture of the other ingredients, so that the soil does not so much soak.
- I put the cherries in a saucepan. Something of the juice I have mixed with the cornflour and thus bound the cherries. These are now applied to the first sponge cake and the second floor is placed.
- This second soil is now soaked with a good portion of cherry water and the first two cream cups of 200 ml each are beaten with the addition of 2 sachets of cream stabilizer and applied to this soil. Now the last floor is laid up, soaked with the rest of the cherry water and the cake should spend another hour in the fridge.
- When this cooling time is over, another 2 cups a '200 ml of the cream are whipped stiff with 1 sachet of cream firm and the cake is "covered" with the cream all around. The edge is now "thrown" with the chocolate chips, which is a bit elaborate, but with a little feeling, it works quite well!
- The last cup of cream is beaten and by means of a piping bag nice thick cream dabs are sprayed onto the cake and these dots are finally crowned with the retained deco cherries. In the middle of the cake again generous chocolate chips are applied and now only a good coffee is missing to enjoy.
Let the Black Forest cake taste good, maybe on one of the upcoming holidays!
This time I used a finished dark sponge cake to make the cake because unfortunately I did not have the time to bake the Viennese soil. Otherwise, I also bake this myself. I hope you will look at the "simple" version.
