Black Forest Cake

This recipe was automatically translated from Romanian. View original here
Black Forest Cake

The "Foret Noire" cake is a classic cake, and at first sight with simple ingredients: cocoa sponge cake, whipped cream and cherries. But now when I have the Fluffy Cocoa Sponge Cake Recipe, verified and very good, it was the perfect time to try this cake.

Cherries can be fresh, frozen, canned or even more beautiful - a cherry-flavored jelly. It comes out refreshing and very soft, delicious.

Ingredients

Heavy cream (32% fat)
1 l
Pitted cherries
500 g
Dark chocolate
20 g
for decoration
Powdered sugar
300 g
Chocolate sponge cake
1 piece

Step by step

1

In the first step, of course, prepare the Fluffy Chocolate Sponge Cake and let it cool a bit.

2

Then cut it carefully into 3 sheets about 1 cm thick.

3

Drain the cherries from the juice (if you use the cherries directly in the cake) or make a cherry jelly (in the compote with fruit add the gelatin according to the instructions on the envelope and heat gently, stirring constantly until it dissolves - then cool, to if caught).

4

After you have the cherries and the sliced pandispan ready, make the whipped cream: the well-cooled whipped cream (I use only 32% Milli) beat for 2-3 minutes at maximum speed with the mixer, then slowly incorporate the powdered sugar and beat until it thickens well. - when you lift the blades from the mixer you have the tips of the whipped cream fixed, do not let it down.

5

And we start assembling the cake - newer so as not to soil the plate in which we put the cake, I apply a new method:

- put 2-3 pieces of baking paper to cover the edges of the plate ....

6

- I assemble the cake without worries and finally I take out the papers - it's a perfect method and you don't have to worry about wiping the plate or moving the cake to another clean one.

7

So we put the first sheet of pandispan, optionally it can be syruped with cherry liqueur or compote - I left it like this, the pandispan is slightly moist and goes without syrup.

Grease with plenty of whipped cream, to be a thicker layer - put a lot of cherries on top or as you see in the picture pieces of cherry jelly (I took them out with a spoon from the bowl in which it was caught).

8

In this way, mount the second sheet of pandispan. The last sheet is greased only with whipped cream and garnished according to your preferences.

9

I greased the edges well with whipped cream and leveled - then I made whipped cream balls with the garnish and I grated the dark chocolate on top.

10

I think the section is quite representative, I assure you that the taste is just right - a very fine cake, tasty, soft, aromatic - so perfect :)

Good appetite!

Quantity: 1500 g (10-12 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Cakes, Cakes, Desserts

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