Uncategorized, 2013-11-25

Moving to a new city has a lot of benefits. The most important one is meeting new people. Laura is one of my new friends here in Berlin. A part from working as a cultural industry, she loves baking. In the summer time, she and her dog welcome people at her cute pastry booth on the weekly market at Preußenallee in Berlin, where she sells down-to-earth cakes. This is a great way for her to promote her catering service, Glück am Stück.When she told me her story, I really wanted to taste one of her creations. So I invited her to bake a typical German cake together. On a cloudy Saturday morning we made „ Schwarzwälder Kirschtorte”. A fluffy chocolate biscuit cake with a cherry and cream filling. She was so kind to share her recipe with us! Now you can bake this cake at home.Make sure to use the right size of baking mold, so your spongecake can rise high enough instead of having to spread. The cake tastes better when you leave it in the fridge for one night!

What do you need?

  • 4 eggs
  • 4 tbsp of warm water
  • 150gr of sugar
  • 1 pinch of salt
  • 100gr of flour
  • 70gr of starch
  • 30gr of cocoa powder
  • 2 tbsp of baking soda
  • 1 glass (720ml) of cherries
  • 35gr starch (for the cherries)
  • 800gr of cream
  • 1 pack of whipping cream stiffener
  • 1 pack of vanilla sugar
  • 20ml of cherry liquor
  • 150gr of dark chocolate


For the sponge cake:

To start you can put baking paper on the bottom a 24-26cm baking mold, make sure not to cover the sides. Preheat the oven to 180°C (bottom and top heat, without ventilator)

Whisk 4 eggs, 4 tablespoons warm water, 150g sugar and 1 pinch of salt approx. 8 minutes until it has a creamy white colour and a fluffy texture. Sieve 100g flour, 70g starch, 30g cocoa powder and 2 teaspoons baking soda onto the egg mix and gently fold it in. Pour the dough into the baking mold and bake it for 30-35 minutes on the middle layer of the oven. After taking it out of the oven, let it cool for 5 minutes, clear off the sides and turn the cake on a cooling rack.
Let it rest until it is fully cooled, then you can cut it into as many layers as you wish.


Filling and topping:

Pour cherries through a sieve into a bowl. take 100ml of the juice and 35g starch aside and mix. Boil the rest of the juice, add the juice/starch/cherry liquor and let it decrease in moistness. Add all cherries except  12  of them for the decoration. Whisk cream and stiffener with vanilla sugar. Grate the chocolate.

Layer as follows:
sponge cake – cherries – whipped cream – sponge cake – cherries – whipped cream….end with spongecake – whipped cream (no cherries!!!). Spread whipped cream all on top and around the cake. Fill the remaining cream into a decorating bag and decorate the cake with twelve little heaps of chocolate. Let it cool for at least 30 minutes. Then place cherries on the heaps and sprinkle with grated chocolate.



Laura & Julie

PS: For the recipe we used my Kitchenaid Handblender to whip the cream and dough,it really gave it a fluffy texture in no time.