Photo: RFF
- Black Forest Cherry Muffins
- Schwazwälder Kirschtorte
- Bee sting à la Black Forest Cherry
- Black Forest Cherry Tart
- Black Forest cherry role
- Black Forest pluck cake
- Black Forest Tiramisu
- Black Forest cherries from the tin
- Black Forest Cherry Tart
- Schwarzw lder cherry cake
- S e Kirschlasagne Schwarzw lder Art
- K sekuchen Schwarzw lder Art
- Schwarzw lder chocolate cake
- Schwarzw lder cherry roll
- Schwarzwlder cherry Konfitre
- Reverse Black Forest Cherry Tart
- Schwarzw lder Kirscht rmchen
- Schwarzw lder cherry strudel
- Schwarzw lder mini-K sschen
Cake, muffin, tart
The favorite cake of the Germans? The Black Forest cake - layered as a turret or wrapped as a roll. 19 simple recipes for the special moment.
Where does the Black Forest cake get its name from? We asked ourselves that too. Maybe - because the kirsch used for the cake comes from the Black Forest. Or because the German cake classic reminiscent of the Black Forest costume? The cream as white as the blouse, the cherries as red as the bollen and the chocolate as black as the dress.
It's like Grimm's fairy tale: originated, handed down, written down. And in the end, nobody really knows what's right anymore. In one, everyone agrees: The Black Forest cake is loved by everyone. A loose chocolate biscuit, a delicate creamy cream and fruity cherries - cake enjoyment at the highest level.
And because this fruity, delicate composition is too much of a pity to be enjoyed only on special occasions, we have enchanted the Black Forest cake with many small delicacies - a miniature Black Forest cake , a crunchy almond topping and freshly baked bread.
Help the Black Forest cake to a new shine. And the Black Forests will turn green with envy.
Black Forest Cherry Muffins
Ingredients (12 muffins)
150 g dark chocolate, 125 g butter, 300 g sugar, 2 sachets vanillin sugar, 1 pinch salt, 3 eggs, 200 g flour, 1 teaspoon baking powder, 12 teaspoons kirsch water, 250 g mascarpone, 250 g lean quark, 12 cherries on a stick, chocolate chips for Decorate, 24 paper baking cups
preparation
1. Chop the chocolate roughly. Melt the butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add 250 g of sugar, 1 packet of vanillin sugar, salt, eggs, flour and baking powder. Mix with the whisk of the hand mixer to a smooth dough.
2. Place 2 paper baking cups in each of the hollows of a muffin tray (12 troughs). Add the dough and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes. Take the muffins out of the oven, pierce several times with a toothpick and drizzle with 1 teaspoon kirsch. Allow to cool on a wire rack.
3. Mix mascarpone, quark, 50 g sugar and 1 packet vanillin sugar until smooth. Fill the cream in a piping bag with a hole and spray tuffs on the muffins. Wash the cherries, pat dry and place a cherry on each tuff. Decorate with chocolate grated.
Schwazwälder Kirschtorte
Ingredients (12 pieces)
3 eggs, 100 g + 1 tbsp sugar, 2 sachets vanillin sugar, 75 g flour, 2 tbsp cocoa powder, 60 g cornstarch, 2 tbsp baking powder, 1 glass cherries, 800 g whipped cream, 1 sachet cream stabilizer, 150 g dark chocolate, baking paper
preparation
1. Separate eggs, beat egg whites with 3 tablespoons of cold water until stiff. Add 100 g of sugar and 1 packet of vanillin sugar while stirring. Eelelbe one after the other knocked out. Mix flour, cocoa, 25 g starch and baking powder, sieve and fold in the mass of egg mass.
2. Lay out the bottom of a springform pan (26 cm Ø) with parchment paper. Add mass and smooth. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 15-20 minutes. Remove and allow to cool. Remove baking paper from biscuit. Halve the biscuit horizontally and place a cake ring around the bottom.
3. Drain the cherries in a sieve, collecting the juice. Stir 100 ml juice and 35 g starch until smooth. Boil remaining juice in a saucepan. Stir in the stirred starch and simmer for another 1 minute while stirring. Remove from heat and cherries, with the exception of 12 beautiful ones to decorate. Spread the compote on the bottom and let it cool.
4. Beat 250 g of cream until stiff, pour in creamy condiment and 1 packet of vanillin sugar. Smear cream on the cherries. Place top soil on top, lightly press and let cake cool for approx. 30 minutes. Beat 550 g cream and 1 tbsp sugar until stiff. Approximately Put 1/3 of the cream in a piping bag with a large star spout. Remove the cake ring. Brush the cake with the rest of the cream. Approximately Press 2/3 of the chocolate chips to the edge. Inject 12 thick cream tuffs on the cake. Place cherries on the tuffs. Distribute the remaining grated chocolate in the middle of the cake. Let it cool again for about 20 minutes.
Bee sting à la Black Forest Cherry
Ingredients (24 pieces)
250 g butter, 1.1 l milk, 1 cube (42 g) yeast, 500 g flour, 1 egg, 100 g + 6 tbsp sugar, 1 pinch salt, 60 g pistachio kernels, 80 g cashew kernels, 80 g almonds with skin, 100 g honey, 50 g whipped cream, 2 glasses (à 720 ml) cherries, 2 sachets 'creamy' custard powder (for cooking), 50 ml kirsch water, 3 sachets (à 66 g) 'Stracciatella' cream powder (for 300 ml milk), 2 sachets of cream treats, fat and flour for the fat pan, cling film, extra strong aluminum foil
preparation
1. Melt 100 g of butter. Add 200 ml of milk and warm. Dissolve yeast in it. Put flour, egg, 100 g of sugar and salt in a mixing bowl. Add the yeast milk and knead everything with the kneading jugs of the hand mix to a smooth yeast dough. Cover in a warm place for about 45 minutes.
2. Briefly knead the yeast dough and roll it out on a greased, flour-dusted pan in the oven (about 32 x 39 cm). Leave in a warm place for about 30 minutes. Chop kernels, nuts and almonds. Melt 150 g of butter and honey in a saucepan. Add kernels, nuts and almonds and bring to a boil while stirring. Stir in cream. Approximately Allow to cool for 20 minutes.
3. Drain the cherries in a sieve, collecting the juice. Mix 100 ml of juice with the custard powder. Pour remaining juice into a saucepan, add 6 tablespoons of sugar and bring to a boil. Then stir in the mixed custard powder and bring to a boil for about 1 minute, stirring constantly. Stir in cherries and let cool.
4. Carefully spread lukewarm bee cast on the yeast dough. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove. Allow the bee sting to cool in the dripping pan for at least 2 hours.
5. Gently stir the kirsch into the compote. Halve dough from the long side. Put bottoms on 2 plates, halve horizontally. Pack the almonds in cling film. (Soils should not dry out.) Fold the aluminum foil frame (5-6 cm high) and place it around the two lower bottoms. Distribute cherry compote on both trays and refrigerate for approx. 20 minutes.
6. Prepare cream powder according to package instructions with 900 ml of milk and then stir in the cream stabilizer. Spread the cream on both floors, smooth it out and let it soak for about 20 minutes. Put the lid on, keep it cold for another 2-3 hours. Carefully loosen the aluminum frame with a knife and cut the cake into pieces.
Black Forest Cherry Tart
Ingredients (12 pieces)
50 g dark chocolate, 250 g flour, 25 g powdered sugar, 1 tbsp cocoa powder, 1 pinch of salt, 4 eggs, 100 g butter, 700 g sweet cherries, 1 egg yolk, 125 g whipped cream, 80 g sugar, 2 sachets vanillin sugar, 1 tb cherry brandy, 20 g cornstarch, fat and flour for the mold, baking paper
preparation
1. Chop the chocolate roughly and melt over a warm water bath. Let cool down. Mix the flour, powdered sugar, cocoa and salt in a bowl. Add 1 egg, butter in pieces and chocolate. First knead with the dough hook of the hand mixer, then briefly with your hands to a smooth shortcrust pastry.
2. Grease a tart mold with removable bottom (26 cm Ø) and dust with flour. Roll out dough on a lightly floured sheet of baking paper to a circle (about 32 cm Ø). Lay out the dough with the dough, pressing the dough so that it is about 1/2 cm thick. Pierce dough base several times with a fork. Approximately Refrigerate for 30 minutes.
3. Wash cherries and drain well. Halve the cherries and remove the stones. Tarte in preheated oven, bottom rail (stove: 200 ° C / circulating air: 175 ° C / gas: stage 3) bake for about 15 minutes.
4. Mix 3 eggs, egg yolk, cream, sugar, vanilla sugar and kirsch in a bowl. Sift starch over and stir. Remove the tart from the oven, pour the cast onto the dough and spread the halved cherries (about 600 g) on top. Put back in the oven and bake at the same temperature for 40-45 minutes. Leave the tart in the form on a wire rack to cool for about 30 minutes. Then release from the mold and allow to cool. Serve with whipped cream.
Black Forest cherry role
Ingredients (15 pieces)
4 eggs, salt, 100 g + 4 tablespoons sugar, 100 g flour, 3 teaspoons cocoa powder, 1 teaspoon baking powder, 1 glass (370 ml) shadow morels, 3 sheets gelatine, 500 g low-fat quark, 1 packet Bourbon vanilla sugar, 200 g whipped cream, 50 Dark chocolate couverture, sugar for the tea towel, baking paper
preparation
1. Separate eggs. Beat the egg whites, 4 tablespoons of water and 1 pinch of salt with the whisk of the mixer, then add 100 grams of sugar. Stir in the egg yolks one after the other. Mix flour, cocoa and baking powder, sieve over the egg mass. Lay out baking tray (about 30 x 38 cm) with parchment paper. Add mass and spread evenly. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 10 minutes.
2. Take the tin out of the oven, place the biscuit on a tea towel covered with sugar, carefully peel off the baking paper. Roll from one long side with the dishcloth, let it cool for about 1 hour.
3. Drain the morello cherries in a sieve. Soak the gelatine in cold water. Mix the quark, vanilla sugar and 4 tablespoons of sugar. Press out gelatin, dissolve, stir in 3 tablespoons of cottage cheese, stir into remaining quark. Approximately Refrigerate for 5 minutes until the cream starts to gel. Beat the cream with the whisk of the mixer until it is stiff, place it at 50 g and lift the remaining cream under the cream.
4. Unroll the biscuit, spread the quark cream on top and spread evenly. Spread the morello cherries on the cream, roll up the biscuit from the long side with the cloth, leave to cool for approx. 2 hours.
5. Coarsely chop couverture, melt over a warm water bath, allow to cool for approx. 10 minutes. Spread couverture thinly on the back of a baking tray, allow to set for about 15 minutes. Peel off rolls with a metal spatula, place in a cold place. Spread the sponge roll with the cream set aside, decorate with the chocolate rolls.
Black Forest pluck cake
Ingredients (16 pieces)
250 g flour, 20 g cocoa powder, 225 g sugar, 3 sachets vanillin sugar, 1 pinch salt, 5 eggs, 125 g butter, 1 glass sour cherry, 3 tbsp kirsch, 1 kg cream quark, 50 g durum wheat semolina, powdered sugar for dusting, flour to roll out, Fat for the mold, cling film, baking paper
preparation
1. Mix flour, cocoa, 75 g sugar, 1 packet vanillin sugar and salt in a bowl. Add 1 egg and butter in small pieces. First knead with the dough hooks of the hand mixer, then quickly with hands to a smooth shortcrust pastry. Remove 1/5 of the dough (100-120 g), wrap in foil and refrigerate.
2. Roll out remaining dough on a large sheet of lightly floured baking paper to a circle (about 34 cm Ø). Lay out a greased springform (26 cm Ø) with the dough and press the dough well on the edge of the mold. Pierce dough base several times with a fork and keep the shape cold for about 30 minutes.
3. Drain the cherries on a sieve, place in a bowl and drizzle with kirsch. Let cherries through for about 30 minutes, then drain again on a sieve.
4. Place cottage cheese, semolina, 150 g sugar, 2 sachets vanillin sugar and 4 eggs in a bowl. Mix with the whisk of the hand mixer to a smooth cream. Add cherries, shape and smooth. Roll out remaining shortcrust pastry thinly on baking paper and fold into pieces. Place the pieces of dough on the quark cream.
5. Bake in the preheated oven, lower rack (cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 50-60 minutes. Allow the cake to cool on a wire rack. Remove cake from the mold, arrange on a cake plate and dust with powdered sugar. It tastes of whipped cream and possibly cherries.
Black Forest Tiramisu
Ingredients (4 glasses)
350 g sour cherries, 150 ml cherry nectar, approx. 1 tablespoon red ground powder (for cooking), 3-4 tablespoons kirsch water, 50 g dark chocolate, 200 g mascarpone, 200 g sour cream, 1 packet vanilla sugar, 2-3 tablespoons sugar, 16 spoon biscuit
preparation
1. Wash cherries. 4 cherries with stalks to decorate set aside. Cherries stalk and stone.
2. Bring cherry nectar to a boil. Stirred red ground powder with a little water until smooth. Bind juice with it. Add cherries, bring to a boil again. Allow compote to cool.
3. Chop the chocolate roughly. Set aside 1 heaped teaspoon to decorate.
4. Mix mascarpone, sour cream, vanillin sugar and sugar until smooth. Stir in the chocolate. Cut biscuits in half and soak in kirsch.
5. Stracciatellacreme, soaked biscuits and cherry compote in tall glasses layers. Decorate with 1 cherry each and remaining chopped chocolate.
Black Forest cherries from the tin
Ingredients (24 pieces)
750 ml of milk, 1 cube of yeast, 550 g of flour, 150 g + 3 tbsp of sugar, 2 sachets of vanillin sugar, 15 g of cocoa powder, 1 pinch of salt, 175 g of soft butter, 1 egg, 1 tbsp of kirsch, 1 sachet of custard powder 'Vanilla Flavor' ( for cooking), 2 glasses (à 750 ml) of morello cherries, flour for the work surface, fat for the fat pan
preparation
1. Heat 250 ml of milk lukewarm and measure 100 ml. Crumble the yeast into the milk and dissolve with stirring. Mix 450 g of flour, 100 g of sugar, 1 packet of vanillin sugar, cocoa and salt in a bowl and squeeze a bowl in the middle. Add the yeast milk and mix with the flour from the edge. Cover with a little flour and let it rest for about 15 minutes.
2. Melt 100 g of butter in a saucepan. Add the egg, butter and other heated milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover in a warm place for about 30 minutes.
3. Use 100 g flour, 50 g sugar, 1 packet vanillin sugar, kirsch and 75 g butter first with the dough hook of the hand mixer, then with your hands to sprinkle with crumble. Chill the crumble.
4. Boil 450 ml of milk and 3 tbsp of sugar, stir in the stirred powder. Stir for about 1 minute while stirring. Remove the pudding from the heat and let cool lukewarm with occasional stirring.
5. Knead dough and roll out on a floured work surface rectangular (about 32 x 39 cm). Place the dough on the greased pan of the oven and spread with the pudding cream. Leave dough for about 30 minutes.
6. Drain the cherries in a sieve. Spread cherries first, then sprinkles on top of the cake and bake on a medium rack in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for 25-30 minutes. Remove the cake from the oven, allow to cool and cut into pieces. This tastes whipped cream.
Black Forest Cherry Tart
Ingredients (12 pieces)
6 eggs, 175 g sugar, 150 g flour, 185 g cornstarch, 50 g + 2 tbsp cocoa powder, 3 tsp baking powder, 12 teaspoon kirsch, 1 glass (720 ml) sour cherries, 800 g whipped cream, 2 sachets of cream treats, 12 red cocktail cherries, Chocolate rolls to decorate, sugar for the tea towel, baking paper, extra-strong aluminum foil
preparation
1. Separate eggs. Beat the egg whites and 5 tablespoons of cold water until stiff and finally add 150 g of sugar while stirring. Then beat the egg yolks one after the other. Mix flour, 150 g of starch, 50 g of cocoa and baking powder, sieve on the mass of egg yolk and carefully. Place on a baking tray (32 x 39 cm) lined with baking paper and smooth. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 15-20 minutes.
2. Drain the cherries on a sieve and collect the juice. Stir 35 g starch with 5 tbsp cherry juice until smooth. Bring remaining juice and 25 g of sugar to a boil. Stir in the starch and bring to the boil again. Add cherries and let cool.
3. Remove the biscuit and place it on a tea towel covered with sugar. Remove baking paper immediately. Let the biscuit cool for about 1 hour.
4. Cut out 12 small tartlets (8 cm Ø). Halve bottoms once horizontally. Drizzle each soil with 1/2 teaspoon kirsch. Fold aluminum foil into strips (8 cm high, 30 cm long). Lay aluminum strips around 12 shelves, press firmly together or fix with paper clips. Distribute cherries evenly on the soil. Whip 400 g of cream until stiff, pour in 1 packet of vanillin sugar and 1 packet of cream firm. Approximately Spread 4 tablespoons of cream per cup on the cherries and cover with the remaining bottoms. Leave the cakes cold for approx. 30 minutes.
5. Beat stiffly with 400 g cream, pour in 1 packet of vanillin sugar and 1 sachet of cream stabilizer. Carefully remove the aluminum foil. Fill 6 tablespoons of cream into a piping bag with a small star spout. Brush the tarts with the remaining cream. Put small tuffs on the tarts. Dust with 2 tablespoons of cocoa. Decorate with cocktail cherries and chocolate rolls. Refrigerate until served.
black Forest cherry cake
Ingredients (12 pieces)
150 g dark chocolate, 125 g butter, 4 eggs, 125 g + 4 tbsp sugar, 1 pinch salt, 150 g flour, 2 teaspoon baking powder, approx. 3 tbsp kirsch water, 1 kg sweet cherries, 150 ml kirsch nectar, 1 packet red fruit powder ' Raspberry flavor (for cooking), 200 g of whipped cream, 2-3 tablespoons of chocolate grated 'bittersweet', fat and flour for the mold
preparation
1. Break chocolate into pieces. Melt butter and chocolate in a bowl over a warm water bath. Beat the eggs, 125 g sugar and 1 pinch of salt creamy with the whisk of the hand mixer. Slowly stir in the chocolate butter. Mix flour and baking powder and stir. Put the dough into a greased springform (26 cm Ø) sprinkled with flour. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 25-35 minutes.
2. Loosen the cake from the edge, press the middle slightly and allow to cool.
3. Drizzle the ground with kirsch. Wash the cherries and set aside some for decoration. Other cherries stem and pebble. Simmer 100 ml cherry nectar, 3 tbsp sugar and cherries for about 4 minutes. Grüt powder and 50 ml nectar smooth and stir with a wooden spoon in the cherries. Simmer cherries for about 1 minute, then place on the chocolate base. Make the cake cold.
4. Beat the cream and 1 tablespoon of sugar until stiff and place in a piping bag with a grommet. Sprinkle cream in small tuffs on the cold compote, then sprinkle with chocolate grated and decorate with cherries. Refrigerate until served.
Sweet Kirschlasagne Black Forest style
Ingredients (4 people)
4 eggs, 3/8 l milk, salt, 125 g flour, 1 Msp. Baking powder, 100 g whipping cream, 1 packet vanilla flavored powdered powder (for cooking), 5 tbsp + 80 g sugar, 4 tsp oil, 1 glass (720 ml ml) Cherries, 1 packet of red grass powder 'raspberry flavor' (for cooking), 1 spoonful of raspberry chocolate
preparation
1. Separate 2 eggs. Beat 2 eggs, 2 egg yolks, 1/8 liter milk, 1/8 liter water, 1 pinch salt, flour and baking powder until smooth. Let the dough swell for about 10 minutes.
2. Mix 1/4 liter of milk, cream, custard powder and 3 tablespoons of sugar. Heat 1 teaspoon of oil in a coated pan (24 cm Ø). Add 1/4 of the dough and fry until golden brown on both sides. Process the rest of the dough as well.
3. Drain the cherries, catch the juice, bring to the boil. Red-green powder, 2 tablespoons sugar and 4 tablespoons of water until smooth, juice bind. Add the cherries, bring to the boil again.
5. Grease a higher baking dish. Put in a pancake, add 1/4 of the cherries. Cover with 1/3 of the vanilla cream. Layer the remaining ingredients as well, finishing with a cherry layer. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 30 minutes.
6. Beat the egg whites until stiff and add 80 g sugar. Remove the casserole from the oven and distribute the egg whites. Bake at the same temperature for 5-8 minutes. Remove and sprinkle with grated chocolate.
Cheesecake Black Forest Style
Ingredients (16 pieces)
125 g butter, 250 g + 3 tbsp sugar, 2 sachets vanillin sugar, 2 eggs, 200 g flour, 1-2 tbsp cocoa powder, 1/2 sachet baking powder, 5 tbsp + 200 g whipping cream, 1 glass (720 ml) cherries, 3 -4 tbsp cherry liqueur, 1 packet vanilla flavored custard powder (for 500 ml of milk, for cooking), 6 sheets of gelatin, 400 g double cream cheese, juice of 1 lemon, 400 g whole milk yoghurt, fat and flour for the mold
preparation
1. Beat fat, 125 g sugar and 1 packet vanillin sugar until creamy. Stir in eggs one after the other. Mix the flour, cocoa and baking powder and stir in with 5-6 tablespoons of cream. Grease springform (26 cm Ø) and dust with flour. Fill in the dough and smooth it out. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 20-30 minutes. Take out cake, remove from edge and let cool.
2. Put cherries in a sieve and drain, collecting juice. Boil juice, 3 tablespoons sugar and liqueur. Stir 5 tablespoons of water and custard powder until smooth. Bind the cherry juice with the stirred pudding powder and simmer for about 1 minute while stirring. Add cherries and allow to cool with occasional stirring.
3. Soak gelatine in cold water. Stir cream cheese, lemon juice, 125 g sugar and 1 packet vanillin sugar. Stir in yoghurt. Melt squeezed gelatine in a small saucepan and stir with 4 tablespoons of cream cheese cream. Then stir in the remaining cream. Keep the cream cold until it begins to gel (15-20 minutes).
4. Beat 200g of whipped cream until stiff and put under the slightly-off-cream.
5. Place the springform edge around the ground. Spread cherries and cream marbled on the floor and chill for 4-5 hours.
Black Forest chocolate cake
Ingredients (20 pieces)
1 glass of cherries, 75 g dark chocolate, 200 g soft butter, 200 g sugar, 2 sachets vanillin sugar, 3 eggs, 400 g whipping cream, 250 g + 2 tbsp flour, 1 tbsp cocoa powder, 2 tsp baking powder, 200 g cherry jam, 2 tbsp kirsch water, 1 packet of cream feasts, chocolate chips to decorate, fat and flour for the mold, possibly aluminum foil to cover
preparation
1. Drain cherries well. Coarsely chop the chocolate and melt over a warm water bath.
2. Mix the fat, sugar and 1 packet of vanillin sugar with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Stir in 100 g of cream and melted chocolate. Mix 250 g of flour, cocoa and baking powder and stir in the batter. Sprinkle cherries, except for 2 tablespoons, with 2 tablespoons of flour and fold under the dough. Grease a box mold (2 liters content) and dust with flour. Pour batter into the mold and smooth. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° c / gas: stage 2) for 60-70 minutes. Cover the cake after about 45 minutes. Remove the cake from the oven and let it cool for 10 minutes. Carefully pounce on a wire rack and allow to cool.
3. Cut the cake horizontally once. Stir the jam with kirsch. Paint on the lower floor. Carefully put the lid on.
4. Mix the cream stabilizer and 1 packet of vanillin sugar. Beat stiffly with 300 g of cream, let cream fixer soak in. Pour into a piping bag with a large star spout. Squirt tuffs close to the cake. Decorate cake with remaining cherries and chocolate grater. Refrigerate until served. Slice with a sharp or electric knife.
Black Forest cherry roll
Ingredients (10 pieces)
3 eggs, 100 g + 2 tbsp sugar, 4 sachets vanillin sugar, 1 pinch salt, 50 g flour, 1 tsp baking powder, 25 g cornstarch, 25 g cocoa powder, 1 glass (720 ml) cherries, 100 g whole milk chocolate, 600 g whipped cream, 2 sachets of cream, 3 tablespoons of kirsch, garnishing cherries, baking paper
preparation
1. Whisk eggs until creamy, gradually adding 100 g of sugar, 1 packet of vanillin sugar and salt. Beat until the sugar has dissolved. Mix flour, baking powder, starch and cocoa. Sift portion by portion onto the egg cream and fold in. Place on a baking sheet lined with baking paper (32 x 39 cm), smooth it out. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 10 minutes. Pour on a tea towel sprinkled with 2 tablespoons of sugar, peel off baking paper and cover with a damp dishcloth. Let cool down.
2. Pour cherries into a sieve and drain well. Remove the rolls from the couverture with a peeler and chill. Whip 400 g of cream until stiff, pour in creamy condiment and 2 sachets of vanillin sugar.
3. Sprinkle the biscuit plate with kirsch, cover with cream evenly. Cut the plate into 5 equal strips (about 39 x 6 cm). Halve the strip again transversely. Distribute the cherries evenly, press gently and roll each strip into a small roll. Refrigerate.
4. In the meantime beat 200 g of cream until stiff and pour in 1 packet of vanillin sugar. Fill in a piping bag with a small hole and decorate the rolls with it. Decorate with chocolate chips.
Black Forest cherry jam
Ingredients (3 glasses à 225 ml)
about 550 g of white morels, 250 g of jam sugar, 2-3 tablespoons of kirsch, 75 g of chocolate drops
preparation
1. Wash cherries, stalk and stone. Weigh out 500 g of cherries. Mix cherries and preserving sugar. Boil in a saucepan, boil for at least 3 minutes. Stir the schnapps into the jam and briefly mix in the chocolate drops.
2. Fill the jam into 3 clean twist-off jars and seal immediately with lids. Put the glasses on the lid for about 5 minutes, turn them again. Store in a dark and cool place. To do this, taste bread with butter.
Reverse Black Forest cherry turrets
Ingredients (8 pieces)
300 g sweet cherries, 100 ml cherry nectar, 1 tsp cornstarch, 1 tbsp sugar, 1 biscuit tart base (250 g), 250 ml milk, 1 package (92 g), mousse au chocolat, 250 g whipped cream, 1 packet vanillin sugar, 8 tsp Kirschwasser, 2 disposable piping bags
preparation
1. Wash cherries and, except for 8 cherries, decorate. Stir 2 tablespoons nectar with starch until smooth. Bring remaining nectar to a boil with sugar, stir in the starch mixture. Simmer over low heat for about 1 minute. Add cherries and stir. Fill compote in a bowl. Approximately Allow to cool for 30 minutes.
2. In the meantime, cut out 8 circles (each 6 cm Ø) from the sponge cake. Halve dough circles horizontally. Add milk to a mixing bowl rinsed with hot water. Add cream powder and stir briefly with the whisk of the hand mixer at the lowest level. Then open for 3 minutes at the highest level. Beat the cream with the whisk of the hand mixer until stiff. While doing so, trickle in vanillin sugar. Fill the mousse and cream into 2 separate piping bags with a 16-hole spout. Drizzle a bowl of dough with 1 teaspoon kirsch. Distribute 1 tbsp compote on top. Cream mousse and cream in layers. Cover with another circle of dough. Decorate with cream tof and a cherry. Remain turrets as well.
Black Forest cherry turrets
Ingredients (8 pieces)
4 eggs, 1 pinch salt, 150 g sugar, 100 g flour, 80 g cornstarch, 25 g cocoa powder, 3 tablespoons baking powder, 1 glass (720 ml) sour cherries (pitted + sweetened), 2 tablespoons kirsch, 2 leaves gelatin, 250 g Mascarpone, 2 sachets of vanilla sugar, grated peel of 1/2 organic lemon, 350 g whipped cream, sugar to sprinkle, 8 cherries to decorate, baking paper
preparation
1. Separate eggs. Beat the egg whites, 5 tablespoons cold water and salt with the whisk of the mixer until stiff. Eigelbe separately. Mix flour, 50 g of starch, cocoa and baking powder, add to the mass of egg yolk and fold in with the whisk. Lay out the bottom of a baking tray (35 x 41 cm) with parchment paper, fill with biscuit and smooth. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 15 minutes. Remove and drop onto a sugar-sprinkled cloth, peel off baking paper and allow to cool.
2. Drain cherries for the compote, drain and collect the juice. Mix 5 tablespoons of cherry juice and 30 grams of starch. Bring remaining juice and kirsch to a boil. Stir in the starch, bring to the boil while stirring. Add cherries and bring to a boil again. Remove from heat and let cool.
3. For the cream, soak gelatine in cold water. Mix mascarpone, vanilla sugar and lemon zest. Press gelatine well, dissolve carefully and stir some mascarpone cream under the gelatine. Then stir everything under the remaining cream. Beat 200g of cream until stiff and put it under the cream. Leave to cool for 10-15 minutes, until lightly gelled.
4. Cut out 16 round circles (8 cm Ø) from the biscuit bottom. Place 8 circles in 8 dessert rings (8 cm Ø). Add cherry compote to the bottoms. Then spread the cream over the cherry compote. Complete with 1 sponge cake each. Chill "turrets" for at least 4 hours.
5. Beat 150 g of cream until stiff and pour into a piping bag with star spout. Wash cherries, drain and halve. Carefully remove the "turret" from the desserts. Decorate each "turret" with 1 cream tuff and 1 cherry.
Black Forest cherry strudel
Ingredients (16 pieces)
250 ml cherry nectar, 1/2 sachet vanilla flavored powder (for cooking), 2 tbsp sugar, 1 sachet vanillin sugar, 400 g frozen or 500 g fresh cherries, 1 sachet (270 g) fresh puff pastry for strudel and biscuits, 2 tbsp brown Sugar, baking paper
preparation
1. Beat 2 tablespoons of cherry nectar with custard powder until smooth. Boil remaining nectar with sugar and vanillin sugar. Stir in stirred pudding powder and simmer for about 1 minute, stirring constantly. Stir in frozen cherries and remove from the heat.
2. Unroll the puff pastry. Distribute cherry compote lengthwise on 1/4 of the dough surface leaving a 4 cm wide edge free. Fold folding edges over the cherry compote. Roll up with the help of the baking paper from the coated side. Slip the strudel with the seam side down onto a baking tray lined with baking paper.
3. Coat the puff pastry with water, with a sharp knife lightly scrape the surface over the top. Sprinkle with brown sugar, let rest for about 10 minutes. In the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for about 35 minutes. Remove the cake and allow to cool for about 20 minutes. Dust thinly with powdered sugar and serve a little bit warm. This tastes whipped cream.
Black Forest Mini-Kisses
Ingredients (36 pieces)
250 g dark chocolate, 4 eggs, 150 g soft butter, 1 packet vanillin sugar, salt, 325 g sugar, 200 g flour, 1/2 sachet baking powder, 1 tbsp cocoa powder, 350 g whipped cream, 1 glass (350 ml) sour cherries, fat and Flour for the mold, disposable pastry bag
preparation
1. Grease the troughs of a mini muffin baking tray (24 wells) and dust with flour. Finely grate 50 g of chocolate. Separate eggs, chill egg whites. Grease the fat, vanillin sugar, 1 pinch of salt and 125 g of sugar with the whisk of the hand mixer until creamy. Stir in the egg yolks one after the other. Mix flour, baking powder, grated chocolate and cocoa and mix with 100 g of cream to the dough and stir.
2. Approx. Spread 2/3 of the dough into the wells. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 12-15 minutes. Remove, allow to cool for about 5 minutes, then carefully remove from the mold. Allow to cool on a wire rack.
3. Wash the mold, dry and re-grease 12 wells and dust with flour. Spread the remaining dough into the greased dishes and bake as well. Drain the cherries and drain on a sieve.
4. Whisk the egg whites over a hot water with the whisk of the mixer until stiff and pour in a pinch of salt and 200 g of sugar. Continue until the mass shines and the sugar has dissolved. Fill the mass into a piping bag with a large perforated nozzle. Place one cherry on each muffin (use any remaining cherries elsewhere). Sprinkle a large, pointed Baisertuff on each.
5. Chop 200 g of chocolate. Heat 250 g of cream in a saucepan, remove from heat. Add chocolate and melt in the hot cream. Stir until smooth and allow to cool slightly. Carefully spread the chocolate sauce over the meringue bonnets with a spoon. Let dry.
