The Black Forest Cake is 100 years old today. Viel Glück zum Geburtstag!
It seems that it was baker Josef Keller who first decided to mix cherries, kirsch and cream in a cake and, although he was born near the Black Forest in Germany, he first served it in the Café near Bonn where he worked at the time.
I couldn’t think of a better way of celebrating the day than with an attempt to reproduce the recipe at home.
This recipe comes from Chefkoch.de, so it’s the proper German version!
For the cake
- 5 eggs
- 175 g sugar
- 10 g of vanilla sugar (I used a teaspoon of vanilla extract instead…)
- 125 g flour
- 2 tsp baking powder
- 50 g cornflour
- 15 g cocoa powder
Line the bottom of a 23 cm round tin (don´t grease the edges or it won´t rise!) and preheat the oven at 160 °C fan. Whisk egg whites, together with two tablespoons of the sugar, until stiff. Beat the egg yolks with the rest of the sugar and vanilla. Fold the egg yolks into the egg whites. Mix the flour, cocoa powder, baking powder and cornflour, sift and fold into the egg mixture.
Spoon into the tin and bake 25 to 30 minutes.
For the cherry filling
- 350 g cherries in kirsch
- 250 ml of the kirsch cherries juice
- 30 g cornflour
- 25 g sugar
- 3 tbsp kirsch liquor
Drain the cherries. Mix the cornflour and sugar and add 4 tbsp of the drained kirsch juice to make a paste. Bring the rest of the kirsch cherry juice to boil, remove from the heat and slowly add the cornflour-sugar paste. Mix with a spoon until the paste starts to thicken, bring back to the heat, add the drained cherries and continue to mix with the spoon until properly thickened. Add a little bit of extra kirsch liquor now if you want it more intense. Remove from the heat and let cool down.
For the cream filling
- 800 g double cream
- 40 g sugar
- 10 g vanilla sugar (or a bit of vanilla extract…)
Mix all ingredients and whip the cream.
I was researching online which is the best method to get really stiff whipped cream, and apparently using a hand-held blender seems to be the answer… So that’s what I did, no gelatine or oder additives.
- Chocolate shavings
- Glacé Cherries (I wanted to save every single one of the kirsch cherries for the filling…)
- (Plus some of the cream above mentioned)
Once cold, cut the cake in 3 tiers and sprinkle some kirsch liquor over them. Add the cherry filling over the first tier, and then whipped cream. Place the second tier, spread more cream on top (no cherry this time, this cake is a cream-lover paradise!) and finish with the third tier. Cover the cake in cream and decorate with chocolate sprinkles and cherries.