Description
Immer gerne serviert wird die Schwarzwälder-Kirschtorte. Hier das köstliche Rezept zum Nachbacken. Schnelle und Einfache Kirschtorte Rezepte.
Ingredients
Scale
- 750 ml Schlagobers (whipping cream)
- 2 Päckchen Sahnesteif (cream stabilizer)
- 1 Glas Sauerkirschen, entsteint (jar of pitted sour cherries)
- 1 Päckchen Schokopuddingpulver (chocolate pudding powder)
- 4 Eier
- 200 g Staubzucker (powdered sugar)
- 100 ml Öl (neutral oil, e.g., sunflower)
- 100 ml Wasser
- 200 g glattes Mehl (plain flour)
- 50 g Kakaopulver (cocoa powder)
- 0.5 Päckchen Backpulver (baking powder)
- 1 Stück Zartbitterschokolade (dark chocolate, to grate for decoration)
Instructions
- Begin by preparing the sponge cake base. Preheat your oven to 170°C (340°F) and grease a springform pan (about 24 cm in diameter).
- Separate the eggs. Place the egg yolks in a large mixing bowl and add the powdered sugar, oil, and water. Beat the mixture with an electric mixer until it becomes light and fluffy.
- In a separate bowl, whisk the egg whites until stiff peaks form, creating an airy meringue.
- In another bowl, sift together the flour, cocoa powder, and baking powder to ensure there are no lumps and the ingredients are well combined.
- Gradually fold the sifted dry ingredients into the egg yolk mixture, alternating with portions of the whipped egg whites. Use a spatula to gently fold, maintaining the airiness of the batter.
- Pour the finished batter into the prepared springform pan and smooth the surface. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, carefully remove the cake from the pan and slice it horizontally into three even layers using a long serrated knife.
- While the cake cools, drain the jar of pitted sour cherries using a sieve, reserving the juice in a bowl.
- In a saucepan, combine the reserved cherry juice with the chocolate pudding powder according to the pudding package instructions (usually mixing the powder with some juice before heating all together). Bring the mixture to a boil while stirring constantly, until it thickens into a pudding.
- Remove the pudding from the heat and gently stir in the drained sour cherries. Allow the mixture to cool slightly, stirring occasionally to prevent skin from forming.
- Place the bottom cake layer on a serving plate. Spread the cherry-pudding mixture evenly over this layer, covering it all the way to the edges.
- In a large mixing bowl, whip the cold whipping cream with the cream stabilizer (Sahnesteif) until very stiff peaks form. This will help the cream hold its shape for assembly and decoration.
- Spread a generous layer of whipped cream over the cherry-pudding mixture on the first cake layer.
- Place the second cake layer carefully on top. Spread another even layer of whipped cream over this layer, leaving enough cream for the top and sides of the torte as well as for decoration.
- Position the third and final cake layer on top. If desired, you can drizzle each cake layer with a few tablespoons of cherry liqueur (Kirsch) before adding cream, for extra flavor.
- Spoon some whipped cream into a piping bag fitted with a star tip for decoration. Use the remaining whipped cream to coat the entire torte evenly on the top and sides, smoothing it with a spatula.
- Pipe decorative cream rosettes or dollops around the top edge of the cake. If desired, place extra cherries (such as Amarenakirschen) on top of the cream rosettes for an authentic touch.
- Grate the cold dark chocolate using a vegetable peeler to create fine chocolate curls or shavings. Generously sprinkle the chocolate shavings over the top and sides of the cake to complete the decoration.
- Chill the Schwarzwälder-Kirschtorte in the refrigerator for several hours or overnight to allow the flavors to meld and the cake to firm up before serving. Slice with a sharp, clean knife and enjoy.
Notes
For best results, ensure your whipped cream is very cold before whipping, as this helps it hold its shape. If you like a stronger cherry flavor, brush the cake layers lightly with cherry liqueur (Kirschwasser). The torte is best made a day ahead, as chilling overnight improves the flavor and texture. Decorate with extra cherries or chocolate as desired. Always use a sharp serrated knife to cut clean slices.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg