1090
The recipe for a delicious cake "Black Forest"
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We will need: For the dough:
- 4 eggs 120 g sugar 90 g flour 20 g starch 15 g of cocoa powder 1 pinch cinnamon 30 g butter
- 400 g frozen cherries 200 ml of water 200 g sugar 1 glass of cherry liqueur / cordials 1 h. l. cinnamon 250 g whipping cream 10 g vanilla sugar 80 g of dark chocolate
- 250 g cream 1 h. liter. powdered sugar 150 g of chocolate
Preparation: 
1. Prepare the syrup: sugar pour boiling water and stir until dissolved, add the liqueur. Put the cherries in a bowl of the package, without defrosting. Sprinkle it with cinnamon, pour syrup and leave for several hours (preferably overnight) to marinate.
2. Knead the dough: it beat the egg yolks with half the sugar until thick light weight. In another bowl, clean beaters, beat the whites until thick dense foam, then add the remaining sugar and beat until the mixture becomes thick and shiny. Connect and gently stir with a spoon whites and yolks.
3. Put the sifted flour and starch, cocoa and cinnamon. Stir as gently as possible, then carefully pour the melted butter unheated. Pour batter into a mold greased and floured and bake at 200 degrees for about 25-30 minutes. Leave the cake to cool down completely.
4. Prepare the cream: Pour the cream into a saucepan, add the vanilla sugar and bring almost to the boil. Put the pieces of chocolate, remove from heat and stir until the mixture becomes smooth and shiny. Cool in the refrigerator for 2-3 hours, so that it becomes completely cold. Then begin whisking mixer at maximum speed as a conventional cream, - as soon as the mass becomes lush, dense and strongly brighten, stop.
5. Cut the sponge cake into three. Cherry fold in a sieve to stack syrup. Put a dozen berries for decoration. At about 6 tablespoons. l. syrup soak the bottom cake.
Ready Put the cream in a bag and lay a little less than half of the lower circles cream cake. Put the cherries between get a ring on top, add a little cream to get a smooth layer.
Cover with a second Korzh, soak it and do the same procedure with the remaining cream and a cherry. Saturate the last cake and cover with them a cake.
6. Whip the remaining cream, add powdered sugar and gently stir. Now spread the cake, leaving a little cream for decoration.
With chocolate with a knife, remove the chip and immediately put in the freezer to keep it melted. The remaining chocolate (it should be cold) grind into crumbs in a food processor or grate. Boca sprinkle cake crumbs, lay in the middle of the chocolate chips.
7. To keep the shape of a cherry, grind in a mortar, nuts and sugar is not too finely and sprinkle them berries. Decorate the cake with cherries and cream and place in refrigerator for 2 hours.
Magic dessert ready - bon appetit!
Recipe by: Irina Chadeeva
Photos in the preview: eatsmarter
via eatsmarter.de/rezepte/schwarzwaelder-kirschtorte-1
- 400 g frozen cherries 200 ml of water 200 g sugar 1 glass of cherry liqueur / cordials 1 h. l. cinnamon 250 g whipping cream 10 g vanilla sugar 80 g of dark chocolate
- 250 g cream 1 h. liter. powdered sugar 150 g of chocolate
Preparation:
1. Prepare the syrup: sugar pour boiling water and stir until dissolved, add the liqueur. Put the cherries in a bowl of the package, without defrosting. Sprinkle it with cinnamon, pour syrup and leave for several hours (preferably overnight) to marinate.
2. Knead the dough: it beat the egg yolks with half the sugar until thick light weight. In another bowl, clean beaters, beat the whites until thick dense foam, then add the remaining sugar and beat until the mixture becomes thick and shiny. Connect and gently stir with a spoon whites and yolks.
3. Put the sifted flour and starch, cocoa and cinnamon. Stir as gently as possible, then carefully pour the melted butter unheated. Pour batter into a mold greased and floured and bake at 200 degrees for about 25-30 minutes. Leave the cake to cool down completely.
4. Prepare the cream: Pour the cream into a saucepan, add the vanilla sugar and bring almost to the boil. Put the pieces of chocolate, remove from heat and stir until the mixture becomes smooth and shiny. Cool in the refrigerator for 2-3 hours, so that it becomes completely cold. Then begin whisking mixer at maximum speed as a conventional cream, - as soon as the mass becomes lush, dense and strongly brighten, stop.
5. Cut the sponge cake into three. Cherry fold in a sieve to stack syrup. Put a dozen berries for decoration. At about 6 tablespoons. l. syrup soak the bottom cake.
Ready Put the cream in a bag and lay a little less than half of the lower circles cream cake. Put the cherries between get a ring on top, add a little cream to get a smooth layer.
Cover with a second Korzh, soak it and do the same procedure with the remaining cream and a cherry. Saturate the last cake and cover with them a cake.
6. Whip the remaining cream, add powdered sugar and gently stir. Now spread the cake, leaving a little cream for decoration.
With chocolate with a knife, remove the chip and immediately put in the freezer to keep it melted. The remaining chocolate (it should be cold) grind into crumbs in a food processor or grate. Boca sprinkle cake crumbs, lay in the middle of the chocolate chips.
7. To keep the shape of a cherry, grind in a mortar, nuts and sugar is not too finely and sprinkle them berries. Decorate the cake with cherries and cream and place in refrigerator for 2 hours.
Magic dessert ready - bon appetit!
Recipe by: Irina Chadeeva
Photos in the preview: eatsmarter
via eatsmarter.de/rezepte/schwarzwaelder-kirschtorte-1
- 250 g cream 1 h. liter. powdered sugar 150 g of chocolate
