Recipe of Quick Sig's Black Forest Torte

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The ingredients needed to make Sig's Black Forest Torte:

1. Prepare dough
2. Get 4 eggs large
3. Make ready 30 grams vanilla sugar
4. Make ready 175 grams fine sugar
5. Get 150 grams flour
6. Get 150 grams cornflour
7. Prepare 30 grams cocoa
8. Get 30 grams baking powder
9. Make ready topping
10. Take 1 kg fresh cherries or 3 glasses @ 720 ml each Morello(dark, sour) cherries
11. Make ready 1/2 liter cherry juice (or use juice from jars)
12. Make ready 4-5 tablespoons vanilla sugar
13. Get 2 pinch ground cinnamon
14. Prepare 4 tbsp cornflour
15. Prepare 4 tbsp cherry liqueur (or 3 tablespoon gin mixed with one tablespoon cherry juice)
16. Get 150 grams dark best chocolate
17. Prepare 7 leaves gelatin, soaked and squeezed out
18. Prepare 900 ml thick cream, lightly whipped
19. Take 30 grams rough grated chocolate for top cover

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Instructions to make Sig's Black Forest Torte:

1. Separate the eggs. Whisk the egg whites and 4. tablespoons to peak, very slowly add 2/3 of the sugar and 1 tablespoon vanilla sugar, lift under, add the yolk,stir,add flour, cornflour, baking powder and cocoa.
2. Cover the bottom of of 26 cm Springform, fill with the cake mix and bake at 175C for 40-45 minutes, let cool. remove from tin and cut into three equal horizontal slices (layers)
3. Add to the juice with cinnamon until it thickens, stiring all the time, add cherries.
4. If using fresh cherries take out all stones or drain cherries out of glass,catch the juice. measure about 1/2 liter. Mix with the vanilla sugar for filling and the cinnamon, bring to a gentle boil in pan,thicken with the cornflour from filling (add cornflour into cup and stir in a little juice to make a smooth mixture)
5. Spread some over the first layer of cake and cherries, cover with second layer of cake press down gently and repeat a second layer of cherries and cream. cover with top layer and decorate with the rest of cream, rough grated chocolate and the cherries that where set aside. decorate with extra chocolate if you like. Keep chilled until eaten, will keep for two days in fridge
6. Chop or grate the chocolate, soften the gelatin as per instruction, whisk the cream with the rest of the vanilla sugar into a soft peak, squeeze the gelatin as best as you can, stir under the cream, stir in the grated chocolate.
7. To cut layers,add some plates into baking tin, to just under the rim.
8. Lay the baked, cooled cake on top, use the edge of the cake tin and slide a long knife through to get an even layer, do same for second layer.

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