Swiss Black Forest Cake
A classic Western-style cake with a soft, fluffy crumb and a rich, creamy flavor that is never heavy.
Ingredients
Eggs (washed, peeled, egg whites and yolks separated)
1500g
White sugar (400g added to yolks, 350g added to egg whites in batches)
750g
Red cherries
500g
Chopped chocolate
50g
Flour (sifted)
4000g
Almonds
100g
Whipped cream (1250g heavy cream whipped with sugar and vanilla powder)
1500g
Cocoa powder
100g
Instructions
1
Egg yolk batter preparation
Add 400g white sugar to the egg yolks and beat until fluffy. Beat egg whites until fluffy, add 350g white sugar in batches, beating well each time. Heat to about 50°C, remove from heat and continue beating until a thick, fluffy batter forms. Sift flour into the egg batter, stirring while adding until evenly mixed, then pour into a 40x50 cm metal baking pan lined with white paper. Bake in a preheated 180°C oven for about 30 minutes until golden. Press with finger; if it springs back, it's done. Let cool after removing from oven.
2
Prepare whipped cream
Take 1250g heavy cream, place in a stainless steel pot, add 300g white sugar and a pinch of vanilla powder. Cool in the refrigerator, then whip until fluffy.
3
Assemble cake
Place the baked cake on a work surface, remove the parchment paper. Cut the cake horizontally in half. On the bottom layer, brush with a sugar syrup mixed with brandy, then spread a layer of whipped cream. Place the top layer aligned, press down gently. Brush another layer of sugar syrup and spread another layer of whipped cream, smoothing evenly. Fill the remaining whipped cream into a piping bag fitted with a star tip and pipe patterns on top of the cake. Cut into 80 pieces.
