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Black Forest Cake



  1. Start with the top: Separate the eggs and mix the egg whites with a pinch of salt and sugar and vanilla sugar, until you get a strong meringue.



  2. Then add the yolks and mix until incorporated



  3. Mix the flour with the cocoa and put a little over the composition, lightly incorporating with a spatula, from the bottom up



  4. Wallpaper a cake form with removable walls, 22 cm, with oil and put a baking paper so that it does not stick. Turn the composition over and bake the top for 45 minutes at 180 degrees. Do the toothpick test and then leave it to cool.



  5. Meanwhile, prepare the cherry filling: Put the cherries, the cherry juice, the sour cherry liqueur and the sugar in a saucepan. Mix everything and bring to a boil.



  6. Then add the starch dissolved in a little cherry juice and leave it on low heat until it thickens. Allow the cherry filling to cool



  7. Meanwhile, prepare the cream. The original recipe is only with whipped cream, but I want the cake to come out finer, so for the cream, mix the mascarpone with half the powdered sugar. Separately, mix the whipped cream and when it starts to harden, add the rest of the powdered sugar and vanilla. Then put the whipped cream over the mascarpone and incorporate well.



  8. To assemble the cake, first cut the top into three equal parts, horizontally, using a bread knife.



  9. Put the first top on a plate, syrup well with cherry juice, put half of the cherry filling on top, then a third of the cream, on top comes the second top, syrup and the rest of the cherries. Keep a little syrup for syruping the last top. Follow the whipped cream and place the third top on top. Grease it with the stopped syrup and decorate it with whipped cream, cherries and grated chocolate.



  10. Leave the cake in the fridge for a few hours before cutting it.




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Countertop preparation

For the countertop I used a 20 cm shape. I put baking paper at the base. Preheat the oven to 170 degrees.
I used this countertop because it seems much finer and more fragrant, than a simple pandispan countertop, which is used in the traditional recipe.
All ingredients should be at room temperature. The first time I frothed the butter with the sugar, I then added one egg at a time. Midgale flour (can be replaced with finely ground almonds) I mixed it with cocoa, then I added it over the eggs. Flour with baking powder and baking soda as well. At the end the yogurt. I mixed until all the ingredients were homogenous. I poured the mixture into a baking dish. Then I wrapped the form with aluminum foil on the exterior walls. In this way the dough grows evenly.
Bake at 170 degrees for 35-40 minutes, or until it passes the toothpick test.

We have to leave the countertop to cool. At least 2-3 hours, then you can slice more easily. Meanwhile, prepare the cherry sauce. Put the cherries together with the juice in a saucepan, keep 100 ml of the juice, which you mix with the starch. over the cherries we put the sugar, the liqueur, then we put it on medium heat. When it starts to boil, add the starch and stir, still on the fire, until it starts to thicken like a pudding. Let cool completely.
In summer, when the cherries are ripe we can prepare this cake without making the cherry sauce. Remove the seeds, cut them in half and add them over the whipped cream.

After the cherry sauce has cooled, we can start whipping cream. Whip the cream cold from the fridge. Add the powdered sugar from the beginning, the vanilla extract, then mix for 1 minute. After 1 minute, add the whipped cream hardener and continue mixing until it becomes firm.
Now we can assemble the cake. I sliced ​​the top into 3 slices. I mounted the cake with the help of an adjustable ring, it can also be mounted in the shape in which I baked the top.
We keep 1/4 of the whipped cream for garnish, we use the rest to fill the cake. We put a row of whipped cream, then a row of cherries and so on until we fill the whole top. You can see in the picture how to fill. I used 2 disposable poses. We repeat the procedure once more with the second countertop. Put the last top on top, press lightly, then cover it with a thin layer of whipped cream.
Let the cake cool overnight. The next day with a spatula we cover the cake in a thin layer of whipped cream. For the chocolate decoration I used 50 gr chocolate and 50 ml whipped cream, I heated the whipped cream, I added the chocolate and I left it until it melted. It can be decorated with chocolate only when it has reached room temperature. I decorated the other half with frozen cherries and chocolate truffles.


Black forest cake with cherry jelly, cream and chocolate

I kept seeing and tasting all sorts of variations of this wonderful dessert & ldquopure forest & rdquo but as if. Black Forest Cherry Cake: see how the recipe is prepared and what ingredients you need for this recipe. Follow the steps of the recipe: Cherry cake. Cream: mix the cream and when it is frothy, add a tablespoon of sugar, mixing after each one. Add the vanilla essence. The classic Black Forest cake is a successful choice for a gift. A layer of chocolate ganaj, obtained from, is spread over the syrupy cocoa top. There are many versions of this recipe. I made it a few times and I think I used a different recipe every time. Natural cream, cherries, cherries and Kirschwasser.

It is a refined German dessert suitable for an anniversary or. Although the patented recipe contains enough alcohol, we have. Countertop: Fluffy cocoa countertop, simple and easy to make. BLACK FOREST CAKE A very delicious and easy to make cake☺. This error is only visible to WordPress admins.

If you are using a caching plugin.


Ingredients for the filling:

Almond paste broken into small pieces is placed in the robot's bowl with the yolks and mixed to obtain a fine paste in which melted chocolate is added. Separately, beat the egg whites with a pinch of salt and, when the foam starts to form, add the sugar. Beat further and, when a hard foam has been obtained, add it over the chocolate mixture. Homogenize the composition gently and pour into a baking dish with removable edges, previously greased with very little fat. Bake for 30-40 minutes and leave in the pan to cool.

For the syrup, put the sugar and water on the fire and leave until the sugar melts. Remove immediately from the heat and add the cherry liqueur to taste. Beat the whipped cream with the vanilla sugar and pass the decorative chocolate through the large-mesh grater or cut it finely with a knife.

The cooled countertop is cut into two sheets with a long blade knife. Place the first part on the serving platter and syrup. Spread 3/4 of the whipped cream, over which the cherries are placed.

Continue assembling the cake with the other part of the syrupy top and then dress with the rest of the whipped cream. Sprinkle with grated chocolate and decorate with whipped cream and cherries. Leave to cool for 2-3 hours before serving.


Black forest cake with cherry jelly, cream and chocolate

I kept seeing and tasting all sorts of variations of this wonderful dessert & ldquopure forest & rdquo but as if. Black Forest Cherry Cake: see how the recipe is prepared and what ingredients you need for this recipe. Follow the steps of the recipe: Cherry cake. Cream: mix the cream and when it is frothy, add a tablespoon of sugar, mixing after each one. Add the vanilla essence. The classic Black Forest cake is a successful choice for a gift. A layer of chocolate ganaj, obtained from, is spread over the syrupy cocoa top. There are many versions of this recipe. I made it a few times and I think I used a different recipe every time. Natural cream, cherries, cherries and Kirschwasser.

It is a refined German dessert suitable for an anniversary or. Although the patented recipe contains enough alcohol, we have. Countertop: Fluffy cocoa countertop, simple and easy to make. BLACK FOREST CAKE A very delicious and easy to make cake☺. This error is only visible to WordPress admins.

If you are using a caching plugin.


Ingredients for the filling:

Almond paste broken into small pieces is placed in the robot's bowl with the yolks and mixed to obtain a fine paste in which melted chocolate is added. Separately, beat the egg whites with a pinch of salt and, when the foam starts to form, add the sugar. Beat further and, when a hard foam has been obtained, add it over the chocolate mixture. Homogenize the composition gently and pour into a baking dish with removable edges, previously greased with very little fat. Bake for 30-40 minutes and leave in the pan to cool.

For the syrup, put the sugar and water on the fire and leave until the sugar melts. Remove immediately from the heat and add the cherry liqueur to taste. Beat the whipped cream with the vanilla sugar and pass the decorative chocolate through the large-mesh grater or cut it finely with a knife.

The cooled countertop is cut into two sheets with a long blade knife. Place the first part on the serving platter and syrup. Spread 3/4 of the whipped cream, over which the cherries are placed.

Continue assembling the cake with the other part of the syrupy top and then dress with the rest of the whipped cream. Sprinkle with grated chocolate and decorate with whipped cream and cherries. Leave to cool for 2-3 hours before serving.


Black Forest Cake

Before making the Black Forest cake, I did a google search and found some very simple recipes, which involved a simple pandispan with cocoa, whipped cream and cherry jam. That's not how I think the Black Forest cake should be, but a little more sophisticated, more flavorful, more syrupy, more as it was - Schwarzwälderkirsch torte, the one I ordered from the menu of a small confectionery in Titisee, a small town / resort very chic from the Black Forest Mountains, Germany.

Although many years have passed since I ate such a cake from his mother, my taste has always been imprinted in my mind. And now, after tasting it, as well as in & # 8220In Search of Lost Time & # 8221, I went back to the day I was in Titisee, when the whole town was decorated for Christmas and the lake was extraordinarily lit!

Countertop ingredients:
& # 8211 250g margarine Rama Maestro
& # 8211 100g butter
& # 8211 100g cocoa
& # 8211 150 ml hot water
& # 8211 250 ml milk
& # 8211 400g old
& # 8211 4 oua mari
& # 8211 350g flour
& # 8211 1 sachet baking powder
& # 8211 ½ teaspoon salt
& # 8211 1 teaspoon vanilla extract

First and foremost, heat the oven to 180 degrees. Grease with fat and cover with cocoa 3 cake trays (diameter 23 cm). It is important to bake the 3 cake tops separately, because that way they will come out more compact than if we made a single top that we would cut into 3 slices. Margarine Rama and butter should be at room temperature before we start frothing them with sugar. We mix them with the mixer at high speed for 5 minutes, until the sugar is almost melted and we have a fluffy foam. We also add vanilla.

Then we put eggs, one by one, mixing after each one.

Separately, in a bowl, mix the cocoa and hot water until it dissolves a little, then add the milk. In the butter cream, we alternatively put the cocoa cream and the mixture of flour, baking powder and salt, until we obtain a homogeneous composition. Distribute the composition evenly between the 3 forms for baking and put them in the oven, 30-35 minutes, or until they pass the toothpick test. Let the cake sheets cool completely before filling them.

Ingredients for syrup:
& # 8211 a cup of sugar
& # 8211 3-4 tablespoons Marsachino liqueur or cherry liqueur (Kirsch)
& # 8211 2 tablespoons water

We put the sugar in a saucepan together with the liqueur and water and let them boil over low heat until all the sugar melts and we have a very aromatic syrup, which we let cool. If you do not want to use liqueur for syrup, simply use juice from cherry compote.

Ingredients for the filling:
& # 8211 500 ml liquid cream
& # 8211 a 600ml jar of cherry compote
& # 8211 200g old
& # 8211 40g food starch
& # 8211 1 teaspoon vanilla essence

Drain the cherries and keep 200 ml of the juice. In a large pan, put the juice from the cherries, vanilla, sugar and starch, mix well until the starch dissolves. We put the cherries and put the pan on the fire, over a low flame. Leave it on the fire, stirring often, until it thickens and we have a kind of jelly with cherries. Let it cool completely before using it. In the meantime, we beat the whipped cream hard (at this step I had no contribution, the Kitchen Aid worked for me)

Assemble the cake: on a plate we put the first top, we syrup it well, then we put ½ of whipped cream and ½ of cherry cream. Place the top 2, syrup it, put the rest of the whipped cream and the rest of the cherry cream. We place the 3rd countertop and syrup it as well.

Ingredients for decoration:
& # 8211 250 ml liquid cream
& # 8211 2 tablespoons vanilla powdered sugar
& # 8211 cherries Maraschino
& # 8211 100g grated chocolate

Beat the whipped cream together with the vanilla powdered sugar. We cover the whole cake in a thin layer of whipped cream, then we cover it with grated chocolate. Put the rest of the whipped cream in a spirit and decorate the cake with whipped cream motifs. For a splash of color, decorate the cake with Maraschino cherries, which you can find in Kaufland, for example.

It's not the easiest cake to make, but it's definitely one of the most spectacular I've ever eaten. And yes, in the end the whole kitchen looks like after the war, but you can simplify your work a lot if you wash the dishes along the way and don't let them gather until the end. Otherwise, enjoy the cake, it's worth it!


Black forest cake with cherry jelly, cream and chocolate

I kept seeing and tasting all sorts of variations of this wonderful dessert & ldquopure forest & rdquo but as if. Black Forest Cherry Cake: see how the recipe is prepared and what ingredients you need for this recipe. Follow the steps of the recipe: Cherry cake. Cream: mix the cream and when it is frothy, add a tablespoon of sugar, mixing after each one. Add the vanilla essence. The classic Black Forest cake is a successful choice for a gift. A layer of chocolate ganaj, obtained from, is spread over the syrupy cocoa top. There are many versions of this recipe. I made it a few times and I think I used a different recipe every time. Natural cream, cherries, cherries and Kirschwasser.

It is a refined German dessert suitable for an anniversary or. Although the patented recipe contains enough alcohol, we have. Countertop: Fluffy cocoa countertop, simple and easy to make. BLACK FOREST CAKE A very delicious and easy to make cake☺. This error is only visible to WordPress admins.

If you are using a caching plugin.


Ingredients for the filling:

Almond paste broken into small pieces is placed in the robot's bowl with the yolks and mixed to obtain a fine paste in which melted chocolate is added. Separately, beat the egg whites with a pinch of salt and, when the foam starts to form, add the sugar. Beat further and, when a hard foam has been obtained, add it over the chocolate mixture. Homogenize the composition gently and pour into a baking dish with removable edges, previously greased with very little fat. Bake for 30-40 minutes and leave in the pan to cool.

For the syrup, put the sugar and water on the fire and leave until the sugar melts. Remove immediately from the heat and add the cherry liqueur to taste. Beat the whipped cream with the vanilla sugar and pass the decorative chocolate through the large-mesh grater or cut it finely with a knife.

The cooled countertop is cut into two sheets with a long blade knife. Place the first part on the serving platter and syrup. Spread 3/4 of the whipped cream, over which the cherries are placed.

Continue assembling the cake with the other part of the syrupy top and then dress with the rest of the whipped cream. Sprinkle with grated chocolate and decorate with whipped cream and cherries. Leave to cool for 2-3 hours before serving.


BLACK FOREST CAKE

Composition: rice flour, chicken eggs, bee honey, sunflower oil, apples, carob powder, baking powder.

Cream: peanut butter, carob powder, dehydrated cherries

Glaze: carob tablet cover

Recipes validated by veterinarians & # 8211 Our cakes are low in calories.

No ingredients forbidden to dogs & # 8211 no added sugar and sweeteners & # 8211 no chocolate & # 8211 no added salt & # 8211 no yeast & # 8211 no artificial colors & # 8211 no lactose-grapes-raisins.

The vegetables used do not contain wheat, corn, soy.

The raw material of animal origin does not contain pork, protein meal or slaughterhouse by-products (waste).

The meat used is of edible quality from slaughterhouses approved for intra-Community trade.

The perfect gift for your dog! To make him happy every day, for dessert and for his birthday, give your dog a piece of his dreams.

The cake is stored in the refrigerator or freezer. Stored in the refrigerator can be enjoyed for 2 weeks.

Our pastries are made to order according to an original dog cupcake recipe with carefully chosen ingredients, always fresh.

All the ingredients used are edible, so you can also taste the dessert of the beloved quadruped.

The texture allows it to be highly digestible and low calorific value.

Composition: rice flour, chicken eggs, bee honey, sunflower oil, apples, carob powder, baking powder.


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