A German Classic
She comes from Germany in The Black Forest. Created in the 1930’s, she became popular all over the World even in Shanghai, Australia and of course America. Only in true form if made from cherries grown in the Black Forest, she takes centre stage at any German festivity.
Black Forest Gateau – traditional and scrumptious
For the sponge
- 100g caster sugar
- 100g butter
- 150g grated chocolate
- 75g ground almonds
- 50g plain flour
- 50g corn flour
- 500g stoned cherries from a jar (weight without liquid)
- 1l whipping cream
- 4 eggs
- 2 tsps baking powder
- 7 tbs good quality Kirsch
a jar of sour cherry marmelade
- 1 sachet of vanilla sugar
Preheat oven to 170°c . (Fan Oven). Grease and line two 20 cm cake tins, or one loose bottom 24cm cake tin.
Beat the room temperature butter until it is light and fluffy. Then gradually add 100g sugar and a sachet of vanilla sugar spoon by spoon. Beat in the eggs one at a time and keep beating until the mixture is smooth and the sugar has disolved.
Add the ground almonds and grated chocolate and fold in.
Sieve the flour, cornflour and baking powder slowly over the mixture and fold in.
Divide the mixture equally between the two tins or pour into the bigger cake tin.
Bake at 160°-180° depending on your oven for 20-30 minutes in the smaller tins or 30 minutes in the larger. The sponge should just start to come aways from the sides, not be too dark and a skewer should come out clean.
Allow the sponges to cool for about 15 minutes in the tins and then take them out of the tins and allow to cool fully. This is best done one day before you make the gateau.
If you have used the larger cake tin, cut the sponge into two layers. Drizzle the botton sponge with Kirsch, and spread cherry jam evenly, then put some cherries evenly on the sponge and spread whipped cream over the top, you can flavour the cream with a little vanilla sugar and a dash of cinnamon if you wish. Repeat the process with the second sponge on top. On the top layer you can pipe the cream or spread it out with an offset spatula. Decorate with cherries.
Cover the sides of the cake with cream and decorate with grated chocolate.