Black Forest Gateau

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the chocolate sponge base
  • 6 Egg(s)
  • 180 g Sugar
  • 1 package Vanilla sugar
  • 1 pinch(es) Salt
  • 40 g Corn flour / starch
  • 100 g Flour
  • 40 g Cocoa powder
  • 30 ml Sunflower oil
  • Butter, for the baking tin
  • For the cream
  • 250 g QimiQ Classic, unchilled
  • 160 g Sugar
  • 2 package Vanilla sugar
  • 600 ml Whipping cream 35-36 % fat, whipped
  • 350 g Cherries, tinned and drained
  • 150 g Chocolate flakes
  • 1 glass Cherries, tinned and drained, to decorate
Method
1.

For the chocolate sponge base: preheat the oven to 170 °C (convection oven).

2.

Whisk the eggs, sugar, vanilla sugar and salt together until fluffy.

3.

Sift the corn starch, flour and cocoa powder together and fold into the egg mixture.

4.

Add the oil and mix well.

5.

Fill into a greased cake tin and bake in the preheated oven for approx. 30-35 minutes.

6.

For the cream: whisk the unchilled QimiQ Classic smooth. Add the sugar and vanilla sugar and mix well. Fold in the whipped cream.

7.
Slice the chocolate sponge base into 3 parts horizontally. Spread the bottom base with one third of the cream and top with half of the cherries.
8.
Place the second sponge base on top of it. Spread with the second third of the decorating cream and top with the remaining cherries.
9.
Press the third base gently on top. Spread the top and the sides of the cake with the remaining cream and decorate with the chocolate flakes and cherries.
10.
Allow to chill for approx. 4 hours.
11.

Tip: Refine the cream with the pulp of a vanilla pod.