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Black Forest Gateau

Naturally, it tastes best in the Black Forest, where you’ll find it in virtually every café and restaurant. One of the essential ingredients is Kirsch, or cherry schnapps, from fruit picked locally, because the Black Forest is the only place where the right kind of cherries thrive to make this spirit.

So, if you are thinking of making your own Black Forest gateau, remember to buy a bottle while on holidays. (By the way: you don’t necessarily need cake to enjoy Kirsch ...). Courses on how to make Black Forest gateau are offered in many towns and villages.

Ingredients:
for the short crust pastry base:
125 g sugar
250g butter
a pinch of baking powder
500g flour
1 egg
salt, vanilla sugar, lemon
for the chocolate flan base:
6 eggs
200 g sugar
170g flour
30 g cocoa
60 g melted butter
for the topping:
50g red currant or raspberry jam
1l whipped cream (sweetened with 100g of sugar)
3 tabs of gelatine
250g sour cherries
100g Kirsch
50g chocolate flakes
16 cherries for decoration

Preparation:
Spread the bottom short crust pastry base with a layer of jam, followed by the cream and some of the cherries. Place the chocolate flan base (split horizontally) on top and sprinkle with Kirsch. Next, spread the rest of the cream and the cherries in a layer. Place the second chocolate flan base on top and cover with the gelatine-stiffened cream. Coat the edges with the remaining cream. Finally, sprinkle the cake with the chocolate flakes and place each of the sixteen cherrieson on a little mound of cream.
Guten Appetit!
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