Black Forest Naked Cake
Ingredients
for 12 pieces
100 g | sugar |
4 | egg yolks |
2 tbsp | water |
4 | egg whites |
2 pinch | salt |
50 g | sugar |
100 g | ground hazelnuts |
50 g | white flour |
3 tbsp | cocoa powder |
100 g | cherries |
200 g | double cream cheese |
120 g | half-fat quark |
20 g | icing sugar |
300 g | cherries |
75 g | butter, soft |
50 g | icing sugar |
200 g | double cream cheese |
30 g | cherries |
How it's done
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.
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