Black Forest Cake: The best recipe

Black Forest Cake: Ingredients for 14 pieces

For the biscuit:

For filling and decoration:

Separate eggs. Beat the egg whites and salt until stiff. Add sugar and continue to beat until it dissolves. Stir in the egg yolks.
Mix flour, starch and cocoa, sift over the eggcrust and carefully fold in with a whisk.
Put the biscuit in a springform pan (Ø 26 cm) lined with baking paper. Bake in the oven for 20-30 minutes.
Remove the biscuit and allow it to cool completely on a wire rack. Remove from the springform pan and remove baking paper.

Rinse cherries and pat dry. Set aside 14 beautiful fruits to decorate. Core remaining cherries, mix with 2 tablespoons of sugar and leave for about 30 minutes. Drain on a sieve.
Make up the collected juice with water to 150 ml of liquid. Mix 2 tablespoons of water and starch. Bring the juice mixture and cinnamon stick to a boil. Add cherries, bring to a boil and stir in the starch.
Bring to a boil again, maybe season with a little sugar and let cool. Remove cinnamon stick.

Cut the biscuit horizontally twice. Place lower bottom on a cake plate. Beat cream and 3 tablespoons of sugar until stiff. Brush the bottom thinly with cream.
Pour remaining cream into a piping bag with a large perforated nozzle and inject 3 rings onto the cream of the lower bottom. Fill the gaps with half of the thickened cherries. Place the middle sponge cake on top and drizzle with 3 tablespoons of kirsch.
Again, spray cream 3 rings on the middle floor and fill the gaps with the remaining kisses. Place the last sponge cake on top and drizzle with the remaining kirsch.
Spread the cherry cake around the piping bag with the rest of the cream. Slice the chocolate into fine curls with a peeler and sprinkle the cake all around. Distribute cherries on the cake.

Tip: If whipping the cream, add 1-2 sachets of cream stabilizer.