Schwarzwälder Kirschtorte (Black Forest Cake)

Ingredients

• colspan="4" style="text-align: center; background: #f5f5f5;;" |Shortcrust base
• ¾ cup / 125 g All-purpose flour
• 1 tsp / 10 g Cocoa powder
• ½ tsp / 3 g Baking powder
• ¼ cup / 50 g Sugar
• 1 packet / 2 tsp Vanilla sugar
• 1 ea. Egg white
• ¼ cup / 50 g Butter, cut into pieces
• colspan="4" style="text-align: center; background: #f5f5f5;;" |Cake
• 3 ea. Eggs
• 1 ea. Egg yolk
• 2 tbsp Warm water
• ½ cup / 100 g Sugar
• 3 drops Bitter almond oil
• ⅛ tsp Ground cinnamon
• ½ cup / 75 g All-purpose flour
• 1 tbsp / 10 g Cocoa powder
• 3 tbsp / 25 g Cornstarch
• ½ tsp / 1½ g Baking powder
• colspan="4" style="text-align: center; background: #f5f5f5;;" |Filling
• 1 can / 24 oz (750 g) Sour cherries, stoned
• 6 tbsp / 80 g Sugar
• 5 tbsp / 40 g Cornstarch
• 2 tbsp Kirschwasser
• 2 tsp Powdered gelatine
• 3 tbsp Cold water
• 2 cups (500 ml) Heavy cream
• 1 tbsp Sugar
• 40 g (2 oz) Shaved chocolate for garnish
• 1 jar Glacé or maraschino cherries for decoration

Method

1. Mix the flour, cocoa and baking powder in a bowl. Mix the egg white with the sugar and vanilla sugar, then pour into a well in the middle of the flour.
2. Mix the liquid into some of the flour until it forms a porridge-like mass
3. Add the cold butter, and rub into the dough.
4. Mix in the rest of the flour and knead briefly into a ball.
5. Rest the dough in the refrigerator for 30 minutes.
6. Roll the dough out to fit the base of a 20 cm (8 inch) springform cake pan.
7. Bake at 160°C (325°F) for 20 minutes.
8. Mix the flour, cornstarch, baking powder and cocoa powder with a whisk.
9. Whisk the 4 egg yolks with the warm water until it is foamy, and little by little add ⅔ of the sugar, the vanilla sugar, almond extract, and cinnamon.
10. Whip the egg whites to stiff peaks, and beat in the rest of the sugar a little at a time.
11. Fold the beaten egg whites into the egg yolk mixture.
12. Sprinkle the flour mixture onto the egg mixture and carefully incorporate.
13. Pour into a 20 cm (8 inch) springform pan lined with parchment paper.
14. Bake at 160°C (325°F) oven for about 35 minutes until a wooden skewer or toothpick comes out clean when the cake is pierced.
15. Cool cake in pan for 15 minutes, then turn out onto a cooling rack to cool completely.
16. Drain the cherries in a sieve. Reserve the juice.
17. Begin heating ¾ of the juice in a saucepan, and mix the cornstarch with the rest.
18. When the juice starts to boil, pour a little hot juice onto the cornstarch. Mix well, then stir it back into the saucepan. Cook until the mixture has thickened.
19. Add the sugar and stir to dissolve. Mix in the cherries in, then remove from the heat and allow to cool.
20. Add the Kirschwasser.
21. Sprinkle the gelatin onto the 3 tablespoons of water, and allow to bloom for 10 minutes, stirring from time to time.
22. Heat the gelatin carefully until melted. Allow to cool to room temperature, but don't let it set.
23. Whip the cream to soft peaks, and fold in the cool but still liquid gelatin. Whip until stiff, adding vanilla sugar to taste. If you don't have vanilla sugar, use 1 tablespoon of vanilla extract and granulated sugar to taste.
24. Spread ½ the cherry mixture then ⅓ of the whipped cream mixture onto the shortcrust base.
25. Cut the cake horizontally into two layers using a length of cotton thread.
26. Press one cake layer onto the filling.
27. Spread the rest of the cherry mixture onto the cake, along with half of the remaining whipped cream.
28. Cover the filling with the last layer of cake, and spread the remaining whipped cream on top.
29. Strew the top of the torte with shaved chocolate, and decorate with glacé or maraschino cherries.
30. Refrigerate for 4 hours or longer before serving.