Heat the cherries with the sugar in a small saucepan, stir through the cornflour/cornstarch mixture and cook gently until thickened. Mix 2 tablespoons of the juice with the cornflour/cornstarch in a small bowl until smooth. MAKE THE CHERRY COMPOTE: Drain the cherries and reserve 150ml of the juice.Line a rack with baking paper and invert the cake on top, remove the tin and allow to cool completely before peeling off the top paper. COOL: Remove the cake from the oven and allow to cool in the tin for 5 minutes.Take care not to walk around in front of the oven too much while the cake is cooking, sponges are very fragile and can collapse. BAKE: Pour into the prepared cake tin, then bake in the middle of the preheated oven for 25-30 minutes until risen and the cake has begun to pull away from the sides of the tin.Gently, but thoroughly fold the dry ingredients into the beaten egg mixture, ensuring it is well combined but keeping as much air in the mixture as possible. MIX DRY INGREDIENTS: In a separate bowl, whisk together the flour, cocoa, baking powder and salt.

BEAT THE EGGS: Using an electric mixer with the paddle attachment fitted beat eggs, sugar and vanilla together until light and fluffy, around 5 minutes, then drizzle in the oil, beating continuously until incorporated.Line the base of a 20cm round springform cake tin with baking paper and grease the base and sides well with butter. PREPARE: Heat oven to 180☌ / 350☏ / Gas 4.Have you ever tried baking a Black Forest Cherry Cake? Let me know in the comments below. It’s super easy and can be whipped up in minutes!

I have just the one! Try my recipe for Sunken Cherry Cake (Versunkener Kirschkuchen). Looking for an easy German Cherry Cake Recipe? In saying that, I’m not a massive fan of the 70s style Maraschino cherries commonly found on the top of the cake so I either bake this cake in summer when cherries are in season, or simply leave them off the top altogether. Traditional German recipes almost exclusively use sour cherries from the jar to make Black Forest Cherry Cake, which means you can bake this cake all year round. Don’t wait for fresh cherries, make this cake all year round It’s a good idea to have your kitchen bench clear and your ingredients prepared before you start to make your life as easy as possible. The recipe below might look long, but that’s only because I’ve described each step of the process in detail. This isn’t a super speedy recipe like a German Strawberry Cake, but it is not too challenging for a competent cook. Not particularly, but it does take a little care in the assembling. Is it difficult to make a Black Forest Cherry Cake? The ring of cherries on top looks a little bit like the traditional hats of the region, and is likely what the cake was designed to look like. It is always a show stopper of a dessert, with layers of chocolate sponge cake, cream, cherry compote and a crown of fresh cherries sitting on even more cream! Schwarzwälder Kirschtorte, or Black Forest Cherry Cake is named after Germany’s Black Forest region ( the Schwarzwald in Baden-Wüttemberg) and famous cherry schnapps (Kirsch).

Looking for an easy German Cherry Cake REcipe?.

Don’t wait for fresh cherries, make this cake all year round.

Is it difficult to make a Black Forest Cherry Cake?.

Refrigerate for 2-3 hours before serving.

Decorate with whipped cream rosettes, each topped with a cherry for garnish.

Decorate the whole surface with white and dark chocolate shavings.

Cover with a second cake layer top with whipped cream and cherries as for layer 1.

Place a cake layer on a platter cover the top with whipped cream and top with a layer of drained cherries.

Place each cake layer on a high-sided plate and sprinkle generously with the macerating liquid from the cherries.

Bake at 180° C (350° F) for about 20 minutes, checking for doneness with the tip of a knife.

Divide the batter among three buttered and floured round cake pans.

Beat the egg whites with a pinch of salt until stiff peaks form fold them gently into the batter.

Gently fold the dry ingredients from step 1 into the egg-chocolate mixture (step 2) until well blended.

Add the melted chocolate (version 1), butter and vanilla.

Beat the yolks with the sugar until light and pale.

In a bowl, combine the flour, ground almonds, baking powder and cocoa (if using version 2).

Macerate the cherries in a bowl with the kirsch and 150 ml (10 tbsp.) water.

Best german black forest cake recipe