Small Black Forest cake
- fat
- 50 g dark chocolate
- 2 Eggs (Gr. M)
- 50 g soft butter / margarine
- 50 g + 2 lightly baked tbsp sugar
- 3 packet vanilla sugar
- 100 g ground hazelnuts
- 1/2 deleted TL baking powder, 1 pr. salt
- 1-2 EL Kirschwasser
- 1 glass (370 ml) cherries
- 11/2 (20 g) go. EL cornstarch
- 150 g Mascarpone
- 350 g whipped cream
- 25 g semi-dry chocolate glaze
- Mint
125 minutes
light
- 1.
- Grease springform pan (18 cm Ø) . Grate chocolate. Separate eggs. Stir the fat, 50 g sugar and 1 vanilla sugar until creamy. Stir in egg yolks one at a time. Mix chocolate, nuts and baking powder, stir briefly. Beat egg whites and salt until stiff. Mix 1/3 of the egg whites into the batter, fold in the rest in 2 portions. Brush into the mold. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 35 minutes. Cool down
- 2.
- Halve the cake base horizontally. Drizzle the floors with kirsch. Drain the cherries, collecting the juice. Mix starch and 5 tbsp water. Bring the juice to the boil. Stir in starch, briefly bring to the boil. Fold in the cherries, except for about 8. Approx. Cool for 10 minutes. Place the cake ring around the bottom. Spread com-pot on it. Allow to cool
- 3.
- Mix the mascarpone, 2 tablespoons of liquid cream, 2 tablespoons of sugar and 2 of vanillin sugar. Whip the rest of the cream until stiff and fold in. Spread 2/3 of the cream on the compote. 2. Put the floor on it. Brush the cake with the rest of the cream. Place the glaze bottle in hot water for about 10 minutes. Decorate the cake with the glaze, the rest of the cherries and mint. Min. Chill for 1 hour
1 piece approx:
- 520 kcal
- 2180 kJ
- 6 g protein
- 39 g fat
- 29 g carbohydrates
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