Description
Schwarzwälder Kirschtorte delights chocolate and cherry enthusiasts with rich layers of chocolate sponge, whipped cream, and kirsch-soaked cherries. Sweet German traditions merge deliciously, offering pure culinary pleasure that will transport dessert lovers directly to Black Forest regions.
Ingredients
Scale
- 2 cups cherries (sour cherries, Rainier, etc.)
- 750 grams (26.5 oz) quark or drained Greek yogurt
- 2 egg whites
- 1 egg
- 125 grams (4.4 oz) butter
- 150 grams (5.3 oz) sugar
- 50 grams (1.8 oz) flour
- 1 packet vanilla sugar
- 100 milliliters (3.4 fl oz) milk
- 2 egg yolks
- 25 grams (0.9 oz) butter, melted
- 2 sachets vanilla pudding custard powder (Dr. Oetker) or 80 grams (2.8 oz) cornstarch
- 1 ½ vanilla bean pods, scraped out
- 130 grams (4.6 oz) sugar
- 60 grams (2.1 oz) sugar
Instructions
- Preparation of Cherries: Drain canned cherries thoroughly, eliminating all excess liquid and ensuring a dry fruit base.
- Dough Creation: Combine flour, butter, sugar, vanilla sugar, and egg in a stand mixer, blending until a uniform dough forms. Shape into a smooth disk and refrigerate for 30 minutes to solidify and enhance texture.
- Custard Crafting: Whisk quark, milk, egg yolks, melted butter, vanilla pudding powder, and sugar until achieving a silky, homogeneous mixture. In a separate bowl, whip egg whites with sugar until forming glossy, stiff peaks. Gently fold whipped whites into the custard, maintaining a light, airy consistency.
- Crust Assembly: Press two-thirds of the chilled dough evenly across the bottom of a 9-inch springform pan, creating a seamless base. Use remaining dough to construct a slightly raised rim around the pan’s edges.
- Filling and Baking: Pour the quark custard into the prepared crust, then evenly distribute drained cherries across the surface. Transfer to a preheated oven at 170-180 degrees Celsius (350-355 degrees Fahrenheit) and bake for 60-70 minutes until the cake achieves a golden hue and sets completely.
Notes
- Drain Cherries Thoroughly: Remove all excess liquid to prevent a soggy cake base and maintain the perfect texture.
- Strain Quark Carefully: Proper straining ensures a thick, creamy filling without excess moisture that could compromise the cake’s structure.
- Chill Pastry Dough: Refrigeration helps develop gluten, creates a flakier crust, and makes the dough easier to handle in the pan.
- Fold Egg Whites Gently: Delicate folding preserves the airiness of the whipped whites, resulting in a lighter, more delicate cake filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 27 g
- Sodium: 50 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 60 mg