Recipe by: Christiane Krink
Source: Adapted from a German cookbook “Kleine Kuchen & Torten”

Serves: 10-12 small pieces

Christiane Krink's German Schwarzwälder Torte
Christiane Krink’s German Schwarzwälder Torte

Ingredients (Cake)

  • 4 eggs
  • 120 g sugar
  • 1 packet (8 g) vanilla sugar (German Marketplace)(or 1 tsp vanilla extract)
  • 120 g flour
  • 1 pinch of salt
  • 1 tsp unsweetened coco powder
  • 4 Tbsp Kirsch / Kirschwasser (cherry brandy) (can find at Hubers and Tanglin Marketplace)

Ingredients (Cherries)

  • 1 jar of cherries (350 g drained net weight)
  • 1 packet (8 g) vanilla sugar (German Marketplace)
  • (or 1 tsp vanilla extract)
  • 1 tsp sugar
  • 1 tsp corn flour

Ingredients (Cream)

  • 400 g whipping cream
  • 2 Tbsp icing sugar
  • 2 packet “Sahnesteif” (cream stabilizer) optional (see photo, German Marketplace)

Instructions (Cake)

  • Preheat oven to 180 C (350 F) and grease a round baking tin (20-22 cm).
  • Mix eggs, Sugar and vanilla sugar for 12 mins.
  • Fold in flour, Cacao and salt carefully.
  • Pour mixture into tin and bake for 20-25 mins.
  • Cool down in tin until you are able to handle the cake, then turn out and cool on a rack.
  • Slice the cake into 2 to 3 segments horizontally.

Instructions (Cherries)

  • Drain the cherries and keep 10 aside for decoration.
  • Set aside the juice.
  • Boil the cherries with vanilla sugar, sugar and 4 Tbsp of cherry juice.
  • Mix 3 Tbsp of cherry-juice with the starch until creamy in a separate small bowl.
  • Mix into the cherry mixture in the pot until mixture thickens.
  • Put to one side and allow to cool.

Instructions (Assembly)

  • Drizzle the bottom layer of cake with 2 Tbsp of cherry brandy.
  • Layer half of the cherries on top of this layer.
  • Top with the second layer of cake and drizzle with another 2 Tbsp of cherry brandy.
  • Layer the second half of the cherries on top in addition to half of the whipped cream.
  • Stack the third cake later carefully on top.
  • Cover the top and sides of the cake with cream (save some for later piping).
  • Garnish the edge with grated or splinters of chocolate.
  • Fill a piping bag with the remaining cream and pipe 10 rosettes on the tip of the cake around the edge.
  • Place one cherry in the center of each rosette.
  • Garnish the center of the cake with chocolate splinters.
  • Infuse about 30 mins or longer (in the fridge so the cream doesn’t go sour), then cut into 10 pieces.
  • Serve and enjoy!

Download PDF here: German Schwartwalder Torte (Black Forrest Cherry Cake) Christiane Krink