Black Forest cake

When we think of a typical German cake, the Black Forest Cake immediately comes to mind, which has been known in this country since the 1930s. The origin of the cake's name remains unclear to this day. Although cherries, cherry liqueur (Kirschwasser), and whipped cream have long been prepared into a rich dessert in the Black Forest region, the color and shape of the "Bollenhut" (pom-pom hat), which is part of the traditional Black Forest women's costume, could also have led to the cake's name. Sugar-free Black Forest cake We bake our Black Forest cake without added sugar and forgo the additional buttercream that the cake is usually coated with. Furthermore, we use a flourless sponge cake base to make the cake as low-carb as possible.

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Total Time

120 min

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Difficulty

Medium

🔥

Calories

185

Instructions

First, preheat the oven to 170°C (340°F) top and bottom heat.
For the sponge cake base, beat the eggs with both types of Xucker and the salt until extremely frothy. Separately mix the dry ingredients and then fold them into the egg mixture. Quickly pour the batter into the springform pan and bake for about 35 minutes. Towards the end of the baking time, test with a wooden skewer to see if the base is completely baked through. If batter sticks to it, the base should bake for another 3–5 minutes.
Let the finished cake base cool completely, remove it from the pan, and refrigerate for at least 30 minutes. This will make it easier to slice later.
In the meantime, the cherry filling can be prepared. To do this, pour the cherry juice into a saucepan and sieve the guar gum and agar agar into the liquid while stirring constantly. Now stir in the Xucker Light and let the juice rest for a few minutes. This will allow the liquid to thicken slightly. Now stir in the cherries and slowly heat the saucepan over medium heat while stirring constantly. The cherries should come to a brief boil once. Remove from the heat and let cool.
For the cherry liqueur syrup, mix the water with Xucker Light and the cherry liqueur in a small saucepan and bring to a brief boil.
Now take the cooled cake base out of the refrigerator and slice it lengthwise into three cake layers. A cake slicer or a long bread knife works best for slicing.
For the whipped cream filling, whip the heavy cream with the cream stabilizer and Xucker until stiff peaks form. Now melt the agar-agar according to the package instructions and carefully stir it into the whipped cream.
Now the layering can finally begin. Place the first layer in a cake ring, fill the whipped cream into a piping bag, and pipe a ring around the outer edge of the sponge cake. Brush the center of the layer with some cherry liqueur syrup and spread half of the cherry filling on top. Repeat with the second layer. Place the third layer on top and finish with a layer of whipped cream filling.
Refrigerate the cake for a good hour. Now whip the remaining cream with the Xucker and cream stabilizer until stiff peaks form. Release the cake ring and garnish the cake with whipped cream. Decorate as desired and refrigerate again.