Black Forest cherry and kirsch cake
Cocoa sponge layered with kirsch cherries and vanilla whipped cream, finished with dark chocolate shavings.
Active time1 h 30 min
CookingNot specified
Total5 hResting : 3 h
Add to my week
Loading your week…
Ingredients
- 800 g whipping cream
- 5 medium eggs
- 15 g unsweetened cocoa
- 1 knife-tip ground cinnamon
- 100 g dark chocolate shavings
- 125 g plain flour
- 50 g cornstarch
- 2 tsp baking powder
- 215 g granulated sugar
- 16 g vanilla sugar
- 350 g jarred sour cherries in juice, drained weight
- 120 ml kirsch
- 1 packet of red cook-type cake glaze powder for 250 ml
- 4 packets of whipped cream stabiliser for 200 g cream
Preparation
Line the base of a 26 cm springform tin with baking paper. Heat the conventional oven to 180 °C. Crack and beat the eggs, then gradually add 150 g sugar with 8 g vanilla sugar. Beat for about 4 minutes in total until thick and foamy. Gently fold in the flour mixed with baking powder, cornstarch, cocoa and cinnamon. Spread in the tin and bake for about 35 minutes. Turn out onto a wire rack and cool completely.
5 medium eggs15 g unsweetened cocoa1 knife-tip ground cinnamon125 g plain flour50 g cornstarch2 tsp baking powder215 g granulated sugar16 g vanilla sugar- springform tin
- baking paper
- oven
- mixing bowl
- electric whisk
- spatula
- wire rack
Drain the cherries, collecting 200 ml juice. Set aside 16 cherries for decoration. Mix the glaze powder and 25 g sugar in a saucepan, then gradually whisk in the juice. Bring briefly to the boil. Off the heat, stir in the remaining cherries and 45 ml kirsch. Let cool.
350 g jarred sour cherries in juice, drained weight120 ml kirsch1 packet of red cook-type cake glaze powder for 250 ml- sieve
- saucepan
- whisk
Whip the cold cream with 40 g sugar, 8 g vanilla sugar and the stabiliser until firm. Set a little whipped cream aside in a piping bag fitted with a star nozzle for decoration.
800 g whipping cream4 packets of whipped cream stabiliser for 200 g cream- mixing bowl
- electric whisk
- piping bag
- star nozzle
Slice the cold sponge horizontally into three layers. Spread the cherry filling on the bottom layer and cover with a layer of cream. Add the middle layer and brush with 37.5 ml kirsch. Add a layer of cream, then the top sponge and brush with 37.5 ml kirsch. Coat the top and sides with the remaining cream. Pipe decorations and add the reserved cherries and chocolate shavings. Chill until the filling has firmed up.
100 g dark chocolate shavings- cake knife
- plate
- spatula
- brush
- piping bag
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration