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German

Schwarzwälder Kirschtorte

A small, proper Black Forest cherry cake with cocoa biscuit soaked in Kirschwasser, tart sour cherries, whipped cream, and dark chocolate shavings. It should taste lightly boozy, creamy, and bright from the cherries.

Schwarzwälder Kirschtorte — German — ChefSnap
45 minsPrep
22 minsCook
10Serves
HardDifficulty
740 kcal per serving11g protein 82g carbs 39g fat

Ingredients

Method

  1. Heat the oven to 180°C and line the bottom of a 12 cm springform pan with baking paper; do not grease the sides.
  2. Beat the egg yolks with 40g sugar and the vanilla sugar until thick, pale, and ribboning.
  3. In a separate clean bowl, beat the egg whites with the salt until foamy, then add the remaining 15g sugar and beat to firm peaks.
  4. Sift the flour, 15g cornstarch, cocoa powder, and baking powder over the yolk mixture, add one third of the whites, and fold gently to lighten.
  5. Fold in the remaining whites carefully until no dry streaks remain, keeping as much air as possible in the batter.
  6. Scrape the batter into the pan, smooth the top, and bake for 18 to 22 minutes until the sponge springs back and a skewer comes out clean.
  7. Cool the sponge completely, then cut it horizontally into 3 thin layers.
  8. For the cherry filling, bring 70ml reserved cherry juice to a simmer with any extra cherry liquid from draining.
  9. Mix the remaining 5g cornstarch with 20ml reserved cherry juice, stir it into the simmering juice, and cook until glossy and thick.
  10. Fold in the drained sour cherries, cook for 30 seconds, then remove from the heat and let the filling cool completely.
  11. Mix the Kirschwasser with 1 tablespoon of the cooled cherry thickening liquid or reserved cherry juice to make the soaking syrup.
  12. Whip the cold cream with the powdered sugar and Sahnesteif until firm but still smooth.
  13. Place the bottom sponge layer on a small plate and brush it generously with the Kirsch syrup.
  14. Spread a thin layer of whipped cream over the sponge, pipe or spoon a cream ring around the edge, and fill the center with half of the cherry filling.
  15. Add the second sponge layer, brush with Kirsch syrup, and repeat with cream and the remaining cherry filling.
  16. Place the final sponge layer on top, brush with the remaining Kirsch syrup, and cover the top and sides with whipped cream.
  17. Press dark chocolate shavings onto the sides and top of the cake, then pipe two small cream rosettes and set a sour cherry on each.
  18. Chill the cake for at least 2 hours before serving so the Kirsch, cherries, cream, and sponge settle together.

Common questions

Can I substitute kirschwasser if I don’t have any on hand?

Yes. Use cherry juice with a little lemon juice for a non-alcoholic version, or cherry liqueur/brandy for a similar boozy note. The flavor won’t be identical, but the cake will still taste balanced and cherry-forward.

How far in advance can I bake the sponge and assemble the cake?

Bake the sponge up to 1 day ahead, wrap it well once cool, and slice it later. Fully assembled Schwarzwälder Kirschtorte is best after chilling 6–12 hours, and it’s usually best within 24 hours.

Why did my sponge collapse or turn dense?

Usually the egg whites were underbeaten, overmixed, or folded too aggressively. Also avoid greasing the pan sides; the batter needs to cling to rise. Fold just until no dry streaks remain and bake immediately.

How should I store Schwarzwälder Kirschtorte?

Store it covered in the refrigerator because of the whipped cream and cherries. It keeps well for 2–3 days, though the sponge softens over time. For the cleanest slices, chill the cake before serving and between servings.

What’s the best way to serve it neatly?

Use a long, sharp knife dipped in hot water and wiped dry between cuts. Serve the cake well chilled, then finish with extra chocolate shavings and a cherry on top if you like. Clean slices are easiest when cold.