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Melissa Veytia

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Delicious Black Forest Cake

30 min
30 min
Not so easy
4.75
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202
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Prepare this rich black forest cake. Bring a soft chocolate sponge cake, a delicious cherry filling and a sweet cherry syrup with cherry liqueur. It is perfect to share with your loved ones.
Learn more about Melissa Veytia

Ingredients

12 servings
  • 360 grams of flour
  • 40 grams of cocoa
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 1/4 of teaspoonful of Salt
  • 450 grams of refined sugar
  • 2 pieces of egg
  • 1 1/2 cups of sour creams
  • 100 grams of Butter at room temperature
  • 2/3 of Cup of Water boiling 3 tablespoons of boiling water
  • 500 grams of cherries without bone (for the filling)
  • 1/2 Cup of liqueur of cherries (for the filling)
  • 1/2 Cup of refined sugar (for the filling)
  • 1 Cup of whipping cream (for decoration)
  • 250 grams of mascarpone cheese (for decoration)
  • 150 grams of powder sugar (for decoration)
  • 1 teaspoonful of vanilla (for decoration)
  • 1/2 Cup of cherries (for decoration)
  • 1 tablespoon of cocoa (for decoration)
  • 1 1/2 cups of chocolates grated (for decoration)

    Preparation

    Preheat the oven to 180 ° C. Grease three cake molds with butter and flour.
    Pass through a sieve the flour, the cocoa, the baking powder, the baking soda and the salt.
    Place the flour mixture in the blender and add the sugar, eggs, sour cream, butter and boiling water.
    Beat until you have a homogeneous mixture.
    Divide the mixture into three equal parts in each of the previously greased molds.
    Bake for 25-30 minutes at 180 ° C.
    Remove the cakes from the oven and let them cool for 10 minutes, unmold them and let them cool completely.
    For the filling: Place the cherries without bone in a pot and add the sugar and cherry liqueur until it boils and reduce the mixture a little. Pass the mixture through a sieve and reserve the cherries and syrup. Varnish the three cakes with the syrup with the help of a pastry brush.
    For the bitumen: Assemble the cream to beat until firm peaks and add the mascarpone cheese.
    Sift the icing sugar and add it to the blender together with the vanilla.
    Place a light layer of the bitumen on one of the cakes and on top half of the cherry filling, put another cake on top and spread more bitumen on top and the rest of the filling.
    Put the last cake on top and spread a light layer of bitumen and decorate with cherries.
    Cover the rest of the cake with the bitumen and use the same bitumen to make decorations on the edges of the cake with the help of a pastry bag and a duya in the shape of a star.
    Finally, decorate with a bit of cocoa on top of the cake and stick the grated chocolate on the edges.

    PRESENTATION

    Present the cake on a base.

    TIPS

    You can use fresh or tin cherries.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    762
    kcal
    38%
    Carbohydrates
    116
    g
    39%
    Proteins
    9.6
    g
    19%
    Lipids
    35.1
    g
    54%
    Fiber
    6.5
    g
    13%
    Sugar
    88.1
    g
    98%
    Cholesterol
    79.8
    mg
    27%
    Esha
    Rate this Tip.
    Ratings (8)
    2127545660791813
    28/11/2018 15:24:33
    Delicioso!!!
    Olga Batuecas
    05/08/2018 09:29:02
    Porque puedo sustituir la crema ácida?
    Ale Garza
    06/12/2017 23:18:22
    Delicioso, aunque yo lo dejo hornear 10 minutos más.
    Vivi Ynofuente
    27/09/2017 11:44:00
    a que equivale dos piezas de huevo?
    Esperanza Ríos
    13/01/2016 16:52:16
    Selva Negra Es el mejor pastel que haya comido, me encanta!! Probaré esta receta, espero sea igual a la original.  Gracias por compartirla.
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