Black Forest


For 9-10 servings

For the base (biscuit crust)

8 egg whites

8 egg yolks

200 g sugar (1/2 cup)

2 packets vanilla

80 g soft flour (1/3 cup)

80 g corn flour (1/3 cup)

40 g cocoa (8 level tbsp)

For the cream

1 Morfat Creamy or Ermol Creamy (250g)

1 vanilla pastry cream

400 g milk (2 cups)

grated chocolate for the garnish

100 g sour cherry preserves (5 tbsp)


Base: Beat the egg whites in the mixer (high speed) until stiff peaks form. Add the sugar and continue beating. In a bowl, beat the egg yolks and vanilla with a whisk. Add the mixture to the meringue, and beat for 1΄ more. Sift the flour, the corn flour and the cocoa and add it to the bowl of the mixer. Gently stir by hand, spread the final mixture on parchment paper, about 1cm thick and bake at 190°C for 8΄-9΄. Allow it to cool and slice into three round bases depending on the size of your springform pan.

Cream: Beat the milk, the vanilla pastry cream and Morfat Creamy or Ermol Creamy for 6΄-8΄ (high speed), until the cream is fluffy. Keep some aside (about 1/4 cup) for the garnish and add the sour cherry preserves to the rest of the cream and continue beating in the mixer for half a minute more. Spread half the amount of the cream over the 1st base. Top with the 2nd base and spread with the rest of the cream. Finally top with the 3rd base and garnish with the cream you reserved, grated chocolate and some sour cherries.