Black Forest Gateau
- 100g butter
- 100g sugar
- 1 pack vanilla sugar
- 4 eggs
- 70g flaked almonds
- 100g grated chocolate (50% cacao)
- 50g flour
- 50g corn starch
- 2tsp baking powder
- 7tbls Kirschwasser (alcoholic “cherry water”)
- 500ml cream
- 750g sour cherries (from a jar)
- 1tbsp chocolate sprinkles (or flaked chocolate)
Level of difficulty Average
Cooking time 40mins
Cost Average budget
Mix the butter along with the sugar and vanilla sugar until it foams. Bit by bit, stir in the eggs, almonds and chocolate.
Sieve the flour, corn starch and baking powder into the mix and stir until you get a dough of even consistency.
Fill the dough into a greased springform approximately 10” in diameter. Then bake for 30 to 40 minutes in an oven preheated at 190°C. Once finished, leave to cool completely (at least 2 hours).
Slice through the cake horizontally, turning it into three round layers of even thickness. Sprinkle the Kirschwasser over each of the cake discs.
Whip the cream with a little sugar until stiff. Drain the cherries.
Spread cream evenly onto each of the three discs. Scatter cherries over two of the discs (which will act as the lower and middle cake layer) and place the flaked chocolate into the centre of the third disc (which will act as the top layer. Stack the discs on top of each other.
Use the remaining cream to seal around the edges of the cake and to form little rosettes along the perimeter of the top layer using a piping bag. Garnish each rosette with a cherry.