Blackforest Cake

Cakes are so much fun to make! I swear it is a lot more funner than eating it! Okay, I am not a cake junkie at all. So birthdays are all around the corner and who else would offer to make the cakes than me? :P But when it's a birthday it's not my job to choose the cake, unfortunately...And there is a hugely odd amount of love going for the Blackforest Cake. I've always wondered what makes it so popular and why people love it...Well, after tasting my version of it I still wonder... :D Not that it turned out bad, actually it was better than all the other versions I had tried before. Although, I noted a few things.

1. This cake does not require to make it 2 days beforehand. - Usually a cake is better by time
2. I added too much whipped cream gelatin.
3. Or I should have used simple ordinary double cream instead of hulala, my favorite non-deary cream

Yep...Otherwise this recipe is really really good!! I advise serving it a few hours later than it is ready and not days later as I did...But everyone loved it! Because the cake itself is sooo good, so moist,flavorful and fresh because of the sour cherries! And it is a very decorative cake, indeed. :)

I picked our own sour cherries from our tree :) I just love love LOVE our own fruits and vegetables and herbs :)


Blackforest Cake
for a 24 cm cake pan

for the cake:
100 gram chocolate - the darker the better
150 gram butter
150 gram sugar
2 teaspoons vanilla extract
4 eggs - diveded to yolks and whites
50 gram flour
50 gram ground almond
50 gram starch
50 gram breadcrumbs
12 gram baking powder
half cup buttermilk

for the filling:
4 tablespoons amarena liquore
2 tablespoons gelatin
500 gram sour cherries
6 dl double cream
2 tablespoons lemon juice
2 tablespoons sugar

Melt the chocolate over boiling water. Cream the butter with the sugar and vanilla. In another bowl stir together the flour, almond, starch, breadcrumbs and baking powder. Add the egg yolks, buttermilk and the melted chocolate to the butter mixture. Add the flour mix to the cream. Beat the egg whites until stiff and carefully fold it in the cream mix. Preheat the oven to 180C. When it is hot enough pour the batter into a cake pan and bake for 45 minutes.
When it is done, chill it for 30 minutes to an hour and cut it into 2 or if you're more dexterious than me 3 layers.

Sprinkle the liquore on the layers. Be generous if you like the taste of edginess in cakes.

Heat the gelatin with cold water. Unpit the sour cherries and steam them with the lemon juice and 1,2 dl water for 7 minutes. Strain the sour cherries and let them cool down.

Whip the cream with the sugar (if you like it sweeter, I didn't add the sugar and tasted fine). Mix in the gelatin a tablespoon a time. Spread whipped cream on the botton layer(s).

Place the sour cherries on top.

When it is done, assemble the cake with the top layer.

Finish the cake by spreading the remaining whipped cream and decorate it with chocolate ganache as I did or sprinkle on some shredded chocolate. Whichever you desire :)