Cherries and another cherry!

The Black Forest Cake is a classic German dessert consisting of chocolate sponge cake, whipped cream, sour cherries and chocolate shavings. Layering and decorating the cake takes a little time and attention, but the result is a beautiful and delicious cake that will impress everyone. We rethought the cake and replaced the cherries with cherries.

Ingredients:

For the sponge cake:

6 eggs

180 g sugar

150 g flour

30 g cocoa powder

1 pinch of salt

1 teaspoon baking powder

For filling and decoration:

500 g pitted cherries

2 tablespoons sugar

1 tablespoon corn starch

30 ml MaxAroma Cherry Spirit Flavour

500 ml whipping cream

50 g icing sugar

50 g cocoa powder

1 packet of mousse fixer

100 g cherry jam

200 g dark chocolate 70-80%

100 g butter

fresh fruit for decoration

Preparation:

Preparing the sponge cake:

Preheat the oven to 180°C. Line a 23 cm cake tin with baking paper and grease with butter.

Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Whisk the egg yolks with the sugar until light and creamy. Sift together the flour, cocoa powder and baking powder and gently fold into the egg yolk mixture. Then slowly and gently stir in the egg whites, taking care not to break them.

Pour the batter into the prepared cake tin and bake for about 25-30 minutes, or until a toothpick inserted in the centre comes out clean.

Allow the sponge cake to cool completely, then cut into four equal layers.

Preparing the cherry filling:

Put the cherries in a saucepan with the sugar. Place the cherries in a saucepan with a saucepan of sugar and put the cherries in a pot.

Dissolve the cornflour in a little water, add to the cherries and cook until thick, then leave to cool.

Preparing the cream:

Whip the whipping cream with the icing sugar and the whipping cream fixer until stiff peaks form. Halve the whipped cream and sift the cocoa powder into one half, mixing gently, then pour the white and brown whipped cream into a piping bag.

Cake assembly:

Place the first layer of sponge cake in a cake ring.

Sprinkle with MaxAroma Cherry Spirit Flavouring. Then place a layer of cherries on top, whip a strip of white whipped cream, followed by a strip of brown whipped cream, and continue until the cherry layer is completely covered by the whipped cream. Place the second layer of sponge cake on top, sprinkle again with MaxAroma Cherry Spirit Flavouring, top with a layer of cherries and spread the white and brown whipped cream on top. Then repeat this with the third layer of sponge cake.

Place the cake in the fridge for 1-2 hours. When the cake has cooled, cover with chocolate.

Melt the chocolate over steam and leave to cool. Heat again and add the butter. When the butter is completely melted, remove the cake from the cake ring, spread a thin layer of cherry jam around the cake and place on a wire rack. Pour the chocolate over the top and allow the chocolate to set. Refrigerate until the flavours are fully combined.

Serving: take it out of the fridge half an hour before serving to allow the chocolate to warm up a little, if you slice it too cold the glaze will break up. Enjoy your meal!