Birthday Black Forest Cake Recipe

For the biscuit: a - Preheat your oven to 180°C. Sift the flour with cornstarch and unsweetened cocoa powder onto your parchment paper. b - Place the whole eggs and sugar in the bowl of your mixer and whisk on high speed for about 7 minutes to obtain a light and airy mixture.

e - Bake for about 15 minutes, but keep an eye on it, as you don’t want your sponge to become too dry. c - Gently fold the sifted powders into this mixture. d - Spread onto a baking tray lined with parchment paper.

For the mascarpone cream: a - Melt the white chocolate very gently; otherwise, it will cook and be ruined! b - In the bowl of your mixer or with a whisk, combine the mascarpone and liquid cream with your sugar and whip until your whipped cream is firm. Finally, add the kirsch and white chocolate. c - Cover with film and refrigerate.

For the cherry compote and the soaking of the sponge cake: a - Drain your cherries, put them in a saucepan with the sugar, and let them simmer for about 20 minutes. In another saucepan, combine the syrup with the liqueur and sugar for soaking. b - Once the cherries are cooked down, blend them until smooth and set aside. c - Slice your thick sponge cake in half, soak both rectangles of sponge cake, then add a layer of cherry compote followed by the mascarpone cream. d - Let it set, then cut strips from the rectangles, as I assembled my Black Forest cake like a tree trunk, leaving a hole in the middle to place my cherries and set my tree. I'll show you the photos at the bottom of the recipe.

For the tree: a - Temper your 400 g of chocolate with 5 g of mycryo. b - In a large bowl, fill it with cold water and all your ice cubes. c - When your chocolate is tempered and at 28 °C, put it in a piping bag. d - Cut a small tip off the piping bag and create an artistic tree in the ice cubes. Once you have done one side, wait a moment, then flip it over while still in the ice cubes and go over it again. It's extremely fun!

- Take your tree out of the ice, and be careful not to break it. Make a chocolate base on your work surface and place it on top so it sticks and stays in place. When your tree is dry, brush it with a small metal brush (I have one that I bought from a hardware store specifically for my pastries). This is to give it a more tree-like appearance, and then I coated it with cocoa powder that I had previously put in a deep plate.

For assembling

Assembly result

To finish Result of the slice