Blackforest, Foret Noir or Schwarzwälder Kirschtorte, as is the original name (literally “Black Forest cherry torte”) is one of my favourite cakes.
I have been making it since I was single. When I first started making this cake, I didn’t have a recipe but I tried to recreate it as it was the “gateau” we loved eating when we went out to the cafes.
At the beginning I started making it with ready made sponge cake, ready made custard powder cream and ready made whipped cream and canned cherries.
As the years passed I finally learned to make everything from scratch and I wouldn’t eat black forest from a box again, even if they gave it away for free.
Special occasions call for special cakes and as I am celebrating my 1st blogoversary, I would like to share with you this favourite cake of mine.
The sponge cake may seem a little bit difficult for beginners but I have explained a few techniques in a previous post, which if you follow, I think it will literally be a “piece of cake” for you.
To make the jelly, the ratio is for 1/2 litre syrup you will need 6 gelatine sheets. See a similar recipe here.
Black Forest Cherry and Gooseberry Cake
- 1 sponge cake with cocoa
- 2 doses whipped cream
- Chocolate shavings
- Sour Cherry Jelly or Glyko Kerassi or Cherry Compote
For the Sour Cherry Jelly:
- 250 grams sour cherries (or regular cherries), pitted
- 1 cup cane sugar
- 1/4 cup gooseberry liqueur
- 1 tbsp lemon juice
- 1 gelatine sheet (for about 85 ml syrup)
- Put sugar, lemon juice and gooseberry liqueur in a non stick frying pan.
- Put them on the heat, stir to dissolve sugar and then add the cherries.
- Simmer for five minutes, mixing and trying not to break the cherries.
- Meantime, put the gelatine leaf in a bowl and cover with water. Let is soften for five minutes.
- Cut the cake in the middle to make two layers.
- Drain the cherries and wet the sponge with a few spoonfuls of cherry syrup.
- Put the syrup back on the heat and when it boils, mix in the gelatine. Remove from the heat and let it cool.
- Place the first sponge layer on a cake plate. Place the spring form (only round part) on top of the sponge and spread half of the whipped cream. Add some of the cherries. Put the remaining cherries back in the syrup.
- Place the second layer on top and refrigerate until the cream sets.
- Remove the spring form and cover the sides and top of the cake with whipped cream. Refrigerate until the cherries start jelling.
- Add some chocolate shavings and add the cherries on top.
- Refrigerate until it sets.
Note: To make chocolate shavings from a chocolate bar, shave (at room temperature) with a vegetable peeler or use a box grater.
I am submitting this recipe to Vani, of Illatharasi, who is hosting the event A Fruit a Month, Gooseberry. Unfortunately since I cannot get any gooseberries in Athens, in any form, fresh, canned or dried, I have a lovely gooseberry liqueur, which I have used in my recipe.
Other relevant recipes:
Kopiaste and Kali Orexi!