Schwarzwälder Kirschtorte (Black Forest Cherry Cake)

Submitted by: German Karisma on September 14, 2011

A wonderful, yummy original German Black Forest Cherry Cake.

Admin note: Original recipe is in Metric (European) units. Best efforts have been made to convert to U.S. measurements using Convert-Me.

Servings: 16   Prep Time: 45 min   Cook Time: 3 hours complete time  


Light cake bottom:
2 cups/200g Flour
1/4 cup/50g Sugar
1 pinch of salt
1/2 cup/100g Butter
1 Egg yolk

Dark cake layers:
5 Eggs
3/4 cup + 2 Tbsp/170g Sugar
1 1/4 cup/120g Flour
1/2 cup/70g Cornstarch
1 tsp Baking powder
3 Tbsp Cocoa

Filling and Topping:
1 jar sour cherries (500 ml)
2 Tbsp/20g corn starch
4 Tbsp/70g Kirschwasser (See Wikipedia)(substitute: more cherry water from another jar of sour cherries, syrup from canned cherries in heavy syrup, Italian soda cherry syrup, or cherry preserves)
1/2 cup/60g Powdered sugar
1/4 cup/100g Cherry jam
4 cups/1000g Cream min. 30% fat
4 Tbsp Vanilla sugar
2 oz/80g Chocolate flakes
16 whole cherries for topping

Springform 11in/28cm, Rolling pin, Garnishing bag, Knife, Flat plate or platter, colander, hand whip or electric whip and kneading, sauce pan, mixing bowl.


Light cake bottom:

Preheat oven to 350°F/180°C.

Place all ingredients in mixing bowl and knead until it is a whole clump–like cut-out cookie dough. Roll out the dough (11″/28cm) and lay in the greased springform, with a fork, make little holes in the bottom and bake for 20 minutes at 350°F/180°C.

Let the cake bottom cool completely.

Clean the mixing bowl.

Dark cake layers:

Preheat Oven to 350°F/180°C.

Mix eggs and sugar together and heat for about 3 minutes until 125°F/50°C and fluffy. Then mix for 3 minutes.

Add flour, cornstarch, baking powder and cocoa. Whip on middle power for about 15 seconds.

Pour the dough into the greased and floured springform (11″/28cm) and bake for 30-35 minutes on 350°F/180°C.

When done, take the cake out of the form and place on cooling rack.

Let the cake bottom cool completely.

Clean the mixing bowl.

Filling and Topping:

Pour the sour cherries into the colander and catch the cherry juice.

Mix 1 cup/250g of the saved cherry juice with cornstarch in the saucepan and cook for about 5 minutes until boiling (212°F/100°C).

Add 2 Tbsp/30g Kirschwasser (or substitute) and 1/4 cup/30g powdered sugar into the cherry juice mixture and mix together.

Combine the thick cherry juice with the sour cherries and mix carefully.

Sprinkle the cake layers with the rest of the cherry juice (about 1/3-1/2 cup/100g), 2 Tbsp/30g Kirschwasser (or substitute) and 1/4 cup/30g powdered sugar. Mix together in mixing bowl on medium for about 10 seconds.

Place the light cake bottom on a platter and smear with a thin layer of cherry jam.

Slice the dark cake in three layers. Place the first layer on top of the light cake bottom with jam, sprinkle some of the cherry juice mix over the dark cake layer. Then put the sour cherry mix on top of that and spread around.

The other two dark cake layers do the same, except for the sour cherry mix. (dark cake layer and sprinkle cherry juice) Do not put the layers together yet!

Mixing bowl wash and dry completely.

Put 2 cups/500g cold cream and 2 Tbsp vanilla sugar together in the mixing bowl and whip until stiff. Put away until later in fridge.

Do the same procedure with the rest 2 cups/500g of cold cream. Put a small amount to the side for garnishing the top.

Spread about 1/4 of the whipped cream over the sour cherries on the first dark cake layer. The next cake layer, lay on top of the first and with about 1/3 of the whipped cream cover that layer.

The rest of the whipped cream, spread all around the top and sides of the whole cake.

Mark 16 slices on top of the cake.

Sprinkle the whole cake with the chocolate flakes.

Fill the rest of the whipped cream in a garnishing bag and make the top of the cake pretty. 🙂

Lay 1 of the 16 cherries on each slice.

Voila! You’re done and have a wonderful yummy original German Black Forest cherry cake!

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