Preparation For a Black Forest cake you need time and a lot of ingredients. But don’t worry, with good preparation and a little bit of practice, the queen of tarts is really not a difficult thing. The cake bases can be baked the day before, the sponge cake base can be frozen. Even the cherry mixture can be prepared well. Of course, good pastry shops also offer ready-made short pastry and sponge cake bases, but please do not use factory-made products. Once the bases are baked and the whole thing is prepared, it only takes about an hour to prepare the Black Forest cake, including whipping the cream and assembling the delicacies – and it’s worth it.
For the shortcrust pastry:
Measure out the ingredients and set aside to cool. Sift the flour and shape as a pile on a surface. Press an indentation into the flour pile, add sugar, eggs and spices. Cut the cold butter into small cubes and add. Knead the dough heartily, if possible with cold hands (wash it off beforehand) until an elastic dough is formed. Wrap everything in plastic wrap and rest in the refrigerator, at least half an hour.
Brush a baking tray with butter and dust the work surface with flour.
Remove the dough from the plastic wrap, knead it briefly, and roll it out thinly with a rolling pin a tiny bit beyond the diameter of the cake (width of the springform pan) to form a round work surface. When assembling the cake ingredients, the wider base will help. To the Schl