Black Forest Cake

For the Black Forest Cake, preheat the oven to 180 °C. Beat the eggs, sugar and vanilla sugar in a food processor for at least 10 minutes until foamy.

The volume of the mass should triple it, if not quadruple. Accurately weigh the remaining ingredients and sift and fold into the egg-sugar mixture.

Pour the batter into a springform pan that you have previously greased and bake for 30-40 minutes. Test with a wooden stick if the dough is ready. Allow the cake base to cool.

Boil the cherry jam with a little water. Whip with vanilla sugar until very stiff. Divide the mixture in half and stir into one half the cherry brandy and cocoa powder.

Cut the cake base in two horizontally and put the first base back into the springform pan and spread with the cherry jam. Spread the chocolate cream on top and spread some cherries on top and press down lightly. Stir the pulp of half a vanilla pod into the light whipped cream.

Layer the second cake layer on top, spread cherry jam on top and spread 2/3 of the light cream on top. Place the last cake layer on top and spread a thin layer of the light cream on top.

Spread the chocolate shavings in the center of the cake and pipe the rest of the whipped cream on the edge with a star-shaped nozzle. Press a crust on each whipped cream.

Preparation Tip:

If you would like a little more alcohol flavor in the Black Forest Cake, you can also stir cherry brandy into the jam.

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