Black Forest Cake
| Ingredients | ||
| 6 | egg yolks | 6 |
| 1 cup | sugar | 250 g |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 2 tbsp | hot water | 30 mL |
| 1 btl | Dr. Oetker Rum Essence | 1 btl |
| 6 | egg whites | 6 |
| 1/2 cup | all-purpose flour | 125 g |
| 1/4 cup | cocoa | 50 g |
| 3 tbsp | Corn Starch | 45 g |
| 1 tbsp | Dr. Oetker Baking Powder | 5 g |
| Kirsch or brandy, optional | ||
| Filling | ||
| 2 cups | whipping creme | 500 mL |
| 2 pkg | Dr. Oetker Whip It | 2 pkg |
| 3 tbsp | sifted icing sugar | 45 g |
| 2 pkg | Dr. Oetker Vanilla Sugar | 2 pkg |
| 1 1/2 cups | Cherry Pie Filling | 375 g |
| Decoration | ||
| 3 sq | semi-sweet chocolat, grated | 3 sq |
| maraschino cherries | ||
Method - Batter
1. Preheat oven to 180°C (350°F). Grease and flour a 24 cm (9 1/2") spring form pan. Line with waxed paper.
2. Combine egg yolks, 2/3 of sugar, vanilla sugar, hot water and rum essence in mixer bowl. Beat at high speed of electric mixer until thick and creamy.
3. Beat egg whites and remaining 1/3 of sugar to stiff peaks.
4. Sift flour, cocoa, cornstarch and baking powder together.
5. Fold into egg yolk mixture gently but thoroughly.
6. Fold egg whites into egg yolk mixture gently.
7. Turn batter into prepared pan.
8. Bake on lower oven rack at 180°C (350°F) for 45-50 min or until toothpick inserted in centre comes out clean.
9. Remove from pan immediately. Remove waxed paper and let cake cool completely.
10. Slice cake in half horizontally with thread to make 2 layers. Dizzle bottom layer with brandy.
Method - Filling
1. Beat cream in small mixing bowl to soft peaks. GRadually add Whip it, icing sugar and vanilla sugar, beating to stiff peaks.
2. Spread cherry pie filling on bottom cake layer.
3. Spread 1/3 of cream mixture over pie filling. Place top cake layer over cream. Spread sides and top of cake with cream, reserving a small amount for decoration.
4. Cover sides with grated chocolate and sprinkle some on top.
5. Decorate with whipped cream and cherries.
