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The best Black Forest gateau

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1 Comment
★★★★★ (5.0)
 

The best Black Forest gateau

The Black Forest gateau is a German classic that is now known and loved all over the world. Here in Switzerland, of course, it is impossible to imagine life without this cake and many people occasionally have it on their Sunday table. The great thing about this cake is that it looks great and is really easy to make. We are sharing our sure-fire and incredibly delicious recipe with you so that you can easily recreate the tart at home.

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Most important key data

Quantity: 1 cake | 22 cm

Baking time: 20 to 25 minutes

Baking temperature: 200 ºC fan oven

Level of difficulty: Easy

Shelf life: 3 days

Ingredients

Granulated sugar175 g
Whole egg | beaten egg300 g
White flour125 g
Wheat starch25 g
Cocoa powder30 g

Jelly

Sour cherries in syrup2 tins
Granulated sugar20 g
Sour cherry juice | part 190 g
Vanilla cream powder20 g
Sour cherry juice | part 220 g

Syrup

Granulated sugar60 g
Water30 g
Cherry50 g

Filling & decoration

Whole cream700 g
Leaf gelatine2 pieces of
Granulated sugar40 g
Chocolate chips | dark200 g
Cherries | wholeFew

Manufacture

It's best to start by making the chocolate sponge. You can even prepare it the day before. This really gives it enough time to cool and also makes it easier to cut.

Place the whole egg and sugar in a metal bowl and place this on a suitable pan with a little water. Heat the water over a medium heat, stirring the egg mixture constantly with a whisk to prevent it from burning or becoming lumpy. The mixture will become lighter in colour and foamier due to the heat and whisking. Dip your finger into the egg mixture and then rub your fingers together. If you can no longer feel any sugar crystals, you can remove the mixture from the bain-marie and whisk it fully with a hand mixer until it has become really light in colour and has doubled in volume.

Mix the starch, white flour and cocoa powder in a bowl and sieve them into the egg foam in three parts. Fold in the flour with a rubber scraper. Pour the finished sponge mixture into a 22 cm cake ring placed on a baking tray lined with baking paper. Bake the sponge cake for 20 to 25 minutes at 200 ºC fan oven.

The best way to check whether the cake is done is to do a simple test. Prick the centre of the cake with a thin wooden stick. If any cake remains stick to the cake, you need to bake it a little longer; if the stick is free of dough remains, you can remove the cake from the oven. Now place another baking tray with baking paper on top of the cake and turn it 180 degrees once. Remove the top baking tray and leave the cake to cool completely. This is best done overnight. You don't have to worry about the cake drying out, as it is well protected by the two baking sheets and the rotation gives it a smooth surface on both sides.

While the cake is cooling, you can start making the jelly. This is also easy to prepare. Pour off the cherries from the first jar and collect the juice. Finely chop the sour cherries with a sharp knife and put 90 g of the juice with the sugar in a small pan and heat the mixture over a medium heat. Pour 20 g of the collected juice into a separate bowl with the vanilla cream powder and stir the ingredients together. Pour a sip of the hot juice into the bowl with the mixed vanilla cream and stir in well. Then pour this mixture into the pan and boil the juice, stirring constantly, to form a thickened cream. Then add the chopped cherries, mix them into the cream and finally pour it into a bowl so that it can cool completely. Either leave the jelly to cool overnight or put it in the fridge for about an hour.

Assembly

If you would like to make the classic version with alcohol, you now need to prepare a sugar syrup and mix it with kirsch. Simply boil 30 g of water with 60 g of sugar and leave the mixture to simmer for about a minute. Pour the syrup into a bowl, add 50 g of kirsch and leave the syrup to cool.

Now whip the full cream. Make sure that you only whip it to approx. 70 to 80 % at first. Then add 40 g of granulated sugar (optional) and stir in briefly with a whisk. Soak the gelatine in cold water, then squeeze it out well and melt it in a small pan on a low heat. Pour some of the whipped cream into the melted gelatine and mix the two ingredients into a homogeneous cream. Return the equalised gelatine mixture to the remaining cream and stir in with a whisk. You can now stir a little more vigorously until the cream is completely firm.

Now place the cooled sponge cake on your work surface and carefully remove it from the baking ring using a cake ring knife. Cut the cake into four evenly thick layers (approx. 1 cm thick). It is best to use a sponge cutter for this. Place the base on a cake disc (20 cm) and carefully spread with the sour cherry jelly. Make sure that you spread the jelly evenly so that the cake is nice and even later on.

Now add 150 g of the whipped full cream to the jelly and smooth it out using a spatula. Again, make sure that the mixture is evenly distributed. Now take a few sour cherries and press them into the cream mixture. You decide how many of the whole cherries you want to spread per layer. Once you are happy with the distribution, add the second layer. Try to place it directly on top of the first layer and press it down gently.

Now soak the second base with your alcohol syrup. If you would like to make an alcohol-free version of the cherry cake, you can either omit the syrup completely or replace it with a fruity cherry syrup. Soaking the cake layers is best done with a cake soaker or a silicone brush. Now add another 150 g of cream to this layer and spread whole sour cherries on top again. Proceed in exactly the same way for the next layer. First soak, then spread with cream and sprinkle with cherries. Then add the final lid and spread the cream on top of the cake. It is best to use 150 to 200 g of cream for this, first pour it onto the surface and smooth it out. Then run a spatula around the cake and spread it evenly around the edges. If there is still more batter sticking out in some places, you can simply add a little more cream to these areas and smooth it out again.

As soon as the cake is nicely covered and you are happy with the result, it's time to "dress" it with chocolate shavings. Run an angled pallet under the cake slice of the cake and lift it carefully.

Fill a large bowl with chocolate shavings, hold the cake at a slight angle above it and press a handful of the shavings against the edge of the cream cake at a time. As soon as the edge is completely covered, you can sprinkle the remaining shavings over the surface. Choose shavings for the surface that are slightly larger than the rest to give the cake a more attractive look.

Now it's time for the final decoration. Traditionally, the Black Forest gateau has one cream rosette per slice of cake. Decide how many pieces you want to cut and then drill a small hole at the intervals between the pieces and the chocolate decoration. This is necessary so that the cream rosette will hold later. If you tried to pipe the cream directly onto the shavings, it would simply slide off again.

Now fill the remaining cream into a piping bag with a rosette nozzle (18 mm) and pipe small, pretty cream rosettes onto the prepared areas. Now select the best remaining cherries and place one cherry on each cream decoration. Of course, you can also use fresh cherries if they are in season.

Finally, dust the whole cake lightly with a little icing sugar and you're done. We recommend placing the cake in the fridge for approx. 30 to 60 minutes before cutting to make it easier to slice.

Storage & shelf life

The finished tart can be kept in the fridge for three days.

If you want to freeze the cake, add a sheet of gelatine to the cherry jelly and an additional sheet of gelatine to the full cream. The cake will then keep for up to a month in the freezer.

Nutrition declaration per 100 g

Energy value in kJ: 1170 kJ | Energy value in kcal: 280 kcal | Fat: 15 g, of which saturates: 8 g | Carbohydrates: 32 g, of which sugars: 25 g | Protein: 4 g | Salt: 0.12 g

 
Posted in: Sweet recipes, Cake creations

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Comments

  • beeindruckend!
    By: Mary Ann On 2024-11-24
    Rating:
    ★★★★★ (5.0)

    Danke für dieses Rezept. Ich werde es nachmachen und freue mich sehr drauf.
    Liebe grüße

    Replied by: Thomas Ramseier On 2024-11-25 Sehr gerne doch, danke für die Rückmeldung und gutes Backen :-) Süsse Grüsse Dein miniSchoggi-Team

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