Zutaten für Marie Louise's Award Black Forest Cake
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Zubereitung von Marie Louise's Award Black Forest Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- In a medium bowl, whisk together 1 cup all-purpose flour and ½ cup unsweetened cocoa powder. Set aside.
- In a large bowl, whisk together 6 large egg yolks and 1 ½ cups granulated sugar until pale and thick.
- Gradually whisk in ½ cup warm water until well combined. Beat with an electric mixer for 5 minutes.
- Gently fold in the dry ingredients (flour and cocoa mixture) using a spatula until just combined.
- Stir in 1 cup slivered almonds.
- In a clean bowl, beat 6 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter in three additions.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, carefully slice the cake horizontally into 3 even layers.
- Whip 2 cups heavy cream with ¼ cup powdered sugar until stiff peaks form.
- Spread a layer of whipped cream over the bottom cake layer. Top with 1 cup pitted black cherries.
- Repeat with the second cake layer, adding whipped cream and cherries.
- Place the final cake layer on top and frost the entire cake with the remaining whipped cream.
- Garnish with grated dark chocolate (about ½ cup) and maraschino cherries.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
1197g
Fat
201g
Carbs
165g
