Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a special dish, Sig's Black Forest Torte. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Sig's Black Forest Torte Recipe.
You can cook Sig's Black Forest Torte using 19 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Sig's Black Forest Torte
Take of dough.
Prepare 4 of eggs large.
Prepare 30 grams of vanilla sugar.
Take 175 grams of fine sugar.
You need 150 grams of flour.
You need 150 grams of cornflour.
Make ready 30 grams of cocoa.
You need 30 grams of baking powder.
Prepare of topping.
Prepare 1 kg of fresh cherries or 3 glasses @ 720 ml each Morello(dark, sour) cherries.
You need 1/2 liter of cherry juice (or use juice from jars).
Make ready 4-5 tablespoons of vanilla sugar.
Take 2 pinch of ground cinnamon.
You need 4 tbsp of cornflour.
Prepare 4 tbsp of cherry liqueur (or 3 tablespoon gin mixed with one tablespoon cherry juice).
It’s 150 grams of dark best chocolate.
Make ready 7 leaves of gelatin, soaked and squeezed out.
It’s 900 ml of thick cream, lightly whipped.
Prepare 30 grams of rough grated chocolate for top cover.
Sig's Black Forest Torte instructions
Separate the eggs. Whisk the egg whites and 4. tablespoons to peak, very slowly add 2/3 of the sugar and 1 tablespoon vanilla sugar, lift under, add the yolk,stir,add flour, cornflour, baking powder and cocoa..
Cover the bottom of of 26 cm Springform, fill with the cake mix and bake at 175C for 40-45 minutes, let cool. remove from tin and cut into three equal horizontal slices (layers).
Add to the juice with cinnamon until it thickens, stiring all the time, add cherries..
If using fresh cherries take out all stones or drain cherries out of glass,catch the juice. measure about 1/2 liter. Mix with the vanilla sugar for filling and the cinnamon, bring to a gentle boil in pan,thicken with the cornflour from filling (add cornflour into cup and stir in a little juice to make a smooth mixture).
Spread some over the first layer of cake and cherries, cover with second layer of cake press down gently and repeat a second layer of cherries and cream. cover with top layer and decorate with the rest of cream, rough grated chocolate and the cherries that where set aside. decorate with extra chocolate if you like. Keep chilled until eaten, will keep for two days in fridge.
Chop or grate the chocolate, soften the gelatin as per instruction, whisk the cream with the rest of the vanilla sugar into a soft peak, squeeze the gelatin as best as you can, stir under the cream, stir in the grated chocolate..
To cut layers,add some plates into baking tin, to just under the rim..
Lay the baked, cooled cake on top, use the edge of the cake tin and slide a long knife through to get an even layer, do same for second layer..
