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euromaxx à la carte

Black Forest Cake

A Sweet German Treat!



For the cake:

8 egg yolks

5 egg whites

135 g sugar

100 g flour

10 g wheat or corn starch

cocoa powder

For the topping:

1 liter of cream

0.25 liter of Kirsch

11 sheets of gelatin

1 jar (850 g) of sour cherries

150 g sugar to sweeten the cream

1 tablespoon corn starch

16 maraschino or fresh cherries

Chocolate shavings



Crack the eggs and separate the yolks from the whites. Beat the yolks with 50 g of sugar until frothy and then beat the whites with a mixer until stiff. Add the remaining sugar. Then blend the egg whites with the egg yolks and sugar. Sift the flour, starch und cocoa. Stir batter thoroughly and pour into a cake ring. Bake for twenty minutes in an oven preheated to 160-170 degrees Celsius. Ideally, let the base cool for several hours, then use a knife or a wire to slice into three parts.


Heat the cherry juice from the jar add the starch, then add the cherries and chill. Soak the gelatin in cold water, heat the kirsch on the stove and dissolve the gelatin in it. Then beat the cream until stiff and sweeten with sugar to taste. Fold the almost cooled gelatin-kirsch mixture into the whipped cream. Soak the three cake layers in kirsch and layer quickly, ideally in a cake ring. Cover the first layer with cherries, coat the cake with whipped cream, decorate with whipped-cream rosettes, sprinkle with chocolate shavings and top off with maraschino or fresh cherries. Chill the finished Black Forest cake for at least 30 minutes in the refrigerator.

This recipe comes to us courtesy of Eberhard Junghanns of the

Hirschen Hotel and Restaurant in Oberwolfach, Germany.



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