How Much To Recarpet A House

Black Forest Cake

My dear father's birthday. So that it can be celebrated, I was with my mother together and conjured up with her some cake and Black Forest cake out, according to the wishes of the dear Mr. Papas! ;-)

For 1 cake (28cm diameter).


ingredients for the dough:

125g flour
10g cocoa powder
1 pinch baking powder
50g sugar
1 packet vanilla sugar
1 tablespoon kirsch (or water)
75g margarine


ingredients for the sponge cake:

4 eggs 100g sugar

pack 1 vanilla sugar 75g
flour 30g cornflour

10g cocoa powder 1 pinch cinnamon

1 / 2 teaspoon baking powder


ingredients for the filling:

2 glasses of sour cherries
250ml sour cherry juice
30g cornflour
25g sugar
1 packet gelatin, ground, white
5 tablespoons cold water
6 cups cream
80g icing sugar,
sifted 2 package vanilla sugar
about 6 tablespoons kirsch


Also:

shaved chocolate (grated chocolate)


Preparation:

flour, cocoa powder, baking powder, sugar, vanilla sugar, kirsch and margarine and knead into a dough. If this stuck him about 30 minutes wrapped in foil in the refrigerator chill.

a springform pan (28cm diameter) ausfetten and roll out the dough on the floor with a fork several times. Baking With the springform rim about 15 minutes at 200 degrees. The ground after baking immediately activate the form and let cool on a cake plate. Prepare


Now the sponge from eggs, sugar, vanilla sugar, flour, cornstarch, cocoa powder, cinnamon and baking powder. Pour batter into a well greased springform pan (28cm diameter). In the oven at 200 ° for about 25-30min bake. Loosen the bottom fall out of shape and allow to cool. Then, once cut horizontally. Drain


For the filling, then the cherries . Let intercept from the juice of about 250ml. 16 cherries and set aside, they are used for decoration afterwards. Mix the cornstarch with 4EL cherry juice. The remaining juice to a boil. give stirring the cornstarch into it and boil briefly. Then stir in the cherries. The cherry mixture to cool, and season to taste with sugar. sources

the gelatin according to instructions (on package) and can dissolve. Beat the cream until almost stiff and add the lukewarm gelatin. Now the cream until quite stiff, powdered sugar and vanilla sugar and stir together with the kirsch.

four tablespoons of the cream into a piping bag with a serrated nozzle.

Half of the cherry cream, then a third of the whipped cream spread it on the Knetteigboden. The lower sponge cake set on the cream, BD. Then the remaining cherry cream and spread half the cream and set the upper sponge cake on it. The cake edge and surface of the cake with the remaining cream coat.

the cake into 16 pieces divided, decorate the surface with shaved chocolate. 16 spots with the cream from the pastry bag on the edge of the cake set and garnish with cherries.