Black Forest cake to take away
13.6.2016
Translation: machine translated
Summertime is picnic time, so a delicious dessert is a must, right?
Today we're serving Black Forest gateau - simply in mini format and packed in a jar - super practical to take away and enjoy in the countryside.
This dessert is one from the category: tastes even better if you eat it a day later! Really, I highly recommend preparing this tart the day before and keeping it in the fridge.
You only need a few ingredients and almost as little time to prepare this dessert.
You can use jarred or tinned cherries or even frozen cherries.
If you use frozen fruit, let it defrost in the fridge first, which takes about an hour.
Recipe black forest cake to take away
For 4 jars with a capacity of 250 ml
For the sponge base:
- 4 eggs
- 100 grams of sugar
- 1 pinch of salt
- 40 grams of flour
- 40 grams of cocoa powder
- Chocolate shavings for sprinkling
For the filling:
- 300 grams of cherries (drained weight)
- 4 dl full cream
- 2 packets of cream holder (cream stiffener)
Preheat the oven to 220 degrees top and bottom heat. (Convection is not suitable here)
Split the eggs, beat the egg whites with a pinch of salt until very stiff and set aside.
Whisk the egg yolks, sugar and a pinch of salt with a hand mixer for at least 4 minutes until the mixture is light and fluffy.
Carefully fold the beaten egg whites into the batter using a rubber spatula.
Mix the flour and cocoa powder in a separate bowl and stir them briefly & very gently into the egg yolk and sugar mixture with a whisk.
Now spread the batter on your baking tray lined with baking paper and bake the sponge base in the centre of the oven for 9-10 minutes.
While the sponge is in the oven, place a fresh kitchen towel on the work surface.
Sprinkle the cloth with sugar (a fine layer is enough).
Turn the baked sponge base onto the sugared cloth and cover it with the tray.
Remove the tray after 30 minutes and leave the cake to cool completely.
Once the sponge base has cooled, you can cut out 6 small cake bases using a water glass (roughly the size of the mason jars). Place one of these mini bases in each jar.
Place a handful of cherries on each of the sponge bases.
Whip the full cream with the cream whipper (cream stiffener) until very stiff and add a good dollop of whipped cream to the cherries.
Cover everything with another cake base and layer the cherries and whipped cream on top again.
Sprinkle the top layer with chocolate shavings and place 2.3 cherries on top.
Close the jars with the lids and secure with the clips.
Be sure to leave this dessert in the fridge until you are ready to use it again.
Et voilà - happy picnic!
Ps. If you're not sure whether your sponge base has baked long enough, press on the pastry with a finger - if it no longer feels moist and the pastry returns to its original shape in the pressed-in area, the cake is perfect. You should try this after 8 minutes baking time at the earliest.
This full-time mum and video editor has been rattling those pots and pans since 2012 when she started her baking blog lalaSophiebackt.ch. She loves all things sweet and colourful.