Black Forest Naked Cake

Black Forest Naked Cake

Total: 1 hr 55 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 343 kcal
, Fat: 21 g
, Carbohydrate: 29 g
, Protein: 8 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sponge

100 g sugar
4 egg yolks
2 tbsp water
4 egg whites
2 pinches salt
50 g sugar
100 g ground hazelnuts
50 g white flour
3 tbsp cocoa powder
100 g cherries

Filling

200 g double cream cheese
120 g half-fat quark
20 g icing sugar
300 g cherries

White frosting

75 g butter, soft
50 g icing sugar
200 g double cream cheese

Violet frosting

30 g cherries
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Utensils

One springform pan (approx. 18 cm in diameter), base lined with baking paper

How it's done

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Sponge

Using the whisk on a hand mixer, beat the sugar, egg yolks and water for approx. 5 mins. until the mixture is light and foamy. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy.

Mix the hazelnuts, flour and cocoa powder, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Pit the cherries, fold in, transfer the sponge mixture to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the sponge to cool on a cooling rack. Cut twice through the sponge, place the base on a cake plate.

Filling

Combine the cream cheese, quark and icing sugar. Pit and roughly chop the cherries, mix in. Spread half of the mixture over the sponge base. Place the middle sponge on top, cover with the remainder of the filling. Place the final sponge on top.

White frosting

Beat the butter and icing sugar until smooth. Stir in the cream cheese. Place ¼ of the frosting in a small bowl, set aside the remainder of the frosting.

Violet frosting

Puree the cherries, pass through a sieve, add to the bowl containing the frosting, mix. Cover the sides of the cake with the reserved white frosting. Dot the violet frosting around the edge of the cake. Cover and chill the cake for approx. 30 mins.

Good to know
Tip: Garnish the cake with chocolate shavings and fresh cherries.
Note: The best way to spread the frosting is to use a dough scraper.

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