Original Black Forest Cake of Hofgut Sternen
Ingredients:
- 1 dark sponge cake
- 2 cups (20 oz) of sour cherries
- 3 tablespoons of cherry jam
- 8 cups (67fl. Oz ) of whipped cream
- 5 tablespoons of Black Forest “Kirschwasser Schnaps” (40% vol.)
- ¼ cup (1.8oz) chocolate shavings (dark or milk chocolate)
Cut the cake across into three even layers. Spread jam on the bottom cake layer, cover it with cherries (except center part of about 1,5 inch). Cover with whipped cream (about ¾ inch thick). Put next layer of cake on top. Sprinkle the “Kirschwasser Schnaps” evenly on this layer, cover ¾ inch of whipped cream and place last layer on top. Cover the whole cake with the remaining whipped cream and decorate with chocolate shavings. Mark the top of the cake with cake slicer (16 pieces). Put whipped cream in a pastry tube with star decorator tip and squeeze little curls on each piece. Decorate with one cherry on top of curls.
Ingredients for a basic dark sponge cake:
- Cocoa powder 2.5 oz
- Refined flour (maida) 10.5 oz
- Baking soda 0.2 oz
- Baking powder 0.25 oz
- Butter 5.3 oz
- Castor sugar (caster sugar) 13 oz
- 5 eggs
- Milk 0.35 qt
Preheat oven at 356 F. Grease an aluminum cake tin and dust with a little tour. Sift refined flour, cocoa powder, baking soda and baking powder in a bowl, mix well. Combine butter and sugar in another bowl. Break eggs in another bowl and set aside. Cream butter and sugar until smooth. Add eggs, one-by-one and cream until well blended. Fold in the flour mixture, little by little and beat well. Add milk and beat well until it is well mixed. Pour the batter in prepared tin, filling 3/4th, tap the tin to level the mixture, place in preheated oven, bake for 40-45 minutes. Remove from heat and cool before cutting.
Recipe from Hofgut Sternen The Black Forest Village, Drubba, Germany