Description
Schwarzwälder Kirschtorte brings Black Forest magic straight from Germany’s culinary heart. Rich chocolate layers nestled with luscious cherries and whipped cream create a dessert that promises sweet indulgence in each heavenly slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups cherries (sour cherries, Rainier, etc.)
- 750 grams (26.5 ounces) quark or drained Greek yogurt
- 2 egg whites
- 1 egg
Cake Base Ingredients:
- 50 grams (1.8 ounces) flour
- 125 grams (4.4 ounces) butter
- 150 grams (5.3 ounces) sugar
- 1 packet vanilla sugar
Filling Ingredients:
- 100 milliliters (3.4 fluid ounces) milk
- 2 egg yolks
- 25 grams (0.9 ounces) butter, melted
- 2 sachets vanilla pudding custard powder (Dr. Oetker) or 80 grams (2.8 ounces) cornstarch
- 1 ½ vanilla bean pods, scraped out
- 130 grams (4.6 ounces) sugar
- 60 grams (2.1 ounces) sugar
Instructions
- Prepare the cherries by thoroughly draining if using canned variety, ensuring no excess liquid remains.
- Strain the quark in a colander for 10 minutes. For Greek yogurt, start with and drain overnight in a paper towel-lined sieve, then measure out 750 grams.
- Create the shortcrust pastry by combining flour, butter, sugar, vanilla sugar, and egg in a stand mixer with paddle attachment. Mix until ingredients form a cohesive dough.
- Shape the pastry into a smooth ball or disk, then refrigerate for 30 minutes to firm up and enhance texture.
- Prepare the filling by whisking together quark, milk, egg yolks, melted butter (cooled to room temperature), vanilla pudding powder, and sugar until achieving a smooth, creamy consistency.
- In a separate clean bowl, whip egg whites with sugar until forming stiff, glossy peaks.
- Gently fold the whipped egg whites into the quark custard, maintaining the mixture’s light and airy texture.
- Retrieve the chilled dough and press two-thirds evenly across the bottom of a 9-inch (23-centimeter) springform pan, creating a uniform base without rolling.
- Use the remaining dough to build a raised rim around the pan’s edges.
- Carefully pour the quark mixture into the prepared crust.
- Distribute the drained cherries evenly across the surface of the filling.
- Bake in a preheated oven at 170-180 degrees Celsius (350-355 degrees Fahrenheit) for 60-70 minutes, or until the cake is golden and set.
Notes
- Drain canned cherries thoroughly to prevent excess moisture from making the cake soggy.
- Properly drain quark or Greek yogurt to achieve the right consistency for the creamy filling.
- Chill shortcrust pastry dough for 30 minutes to develop better texture and make it easier to handle.
- Use a stand mixer with a paddle attachment for quick and even mixing of the pastry ingredients.
- Whip egg whites separately and fold gently into the quark custard to create a light, airy texture.
- Bake the cake at a moderate temperature for 60-70 minutes to ensure even cooking and a golden finish.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg