Black Forest Cake (Torta Della Foresta Nera)
Instructions
Drain the cherries; mix in a casserole the cherry juice with 40 g of sugar and cinnamon and bring to a boil.
Add the potato starch, you resume boil several times, so that the liquid thickens, then add the cherries and stir gently, using a whip, so as not to crush the fruit.
Bring to a boil again, then remove from heat and put aside 16 cherries for garnish.
Cut the sponge in Spain three discs.
In a bowl, whip the cream with sugar.
Spread the first disk with a thin layer of cream and sprinkle over cherries, part cold, now with their cooking.
Lean on the second disc, with a inzuppatelo mixture obtained by mixing the kirsch and sugar syrup, and cover it with whipped cream and cherries.
Finish with the last disc soaked with kirsch mixture.
Completely coated the cake with whipped cream, place that remained in a pocket of fabric with a star nozzle, formed along the edge of the cake 16 rosettes and garnish each one with a cherry.
Place in the center of the chocolate sweet rolls and sprinkle with icing sugar.
Ingredients and dosing for 16 persons
- 460 g of cherries in syrup
- 25 cl of cherry juice
- 100 g of sugar
- 1/2 stick of cinnamon
- 2 teaspoons of potato starch
- 1 spain chocolate pan (26 cm)
- 75 cl of cream
- 6 cl of kirsch
- 4 cl of sugar syrup
- Chocolate rolls
- Icing sugar