Black Forest Cake

Prep Time:

30 Minutes

Cook Time:

60 minutes

Cooling Time:

4 hours

Servings:

16 pieces

For the dough:

For filling and decoration:

Stir eggs, sugar and water together until foamy and add the dry ingredients. Pour the dough into a 26 cm springform pan and bake at 160°C convection oven for 30 minutes. Then let it cool completely and divide the cake base into three equally high cakes.
Drain the cherries, put 16 of them aside and collect the juice. Dissolve the starch in 50 ml of the cherry juice, bring the remaining juice to boil. Add the starch and bring to boil while stirring until the “pudding” becomes transparent. Then fold in the cherries.
Soak the lower bottom with 3 tbsps of cherry brandy. Spread the cherry filling on top and let it cool down.
Whip cream until stiff and mix with sugar, salt and quark to a homogeneous mass. Spread 1/4 of the cream on the lower cake base. Place the second cake layer on top and soak it with cherry brandy, too. Spread another quarter of the cream on top. Place the last cake base and soak it again. Fill 4 tbsps of the cream into a piping bag with star-shaped spout. Cover the cake with the remaining cream. Spray the cream in spots on top. Place a cherry on each spot and decorate with chocolate flakes. Chill for at least 3 hours.

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