Summer Black Forest Cake

Total time: 2hr 30m
Preparation Time: 60m

For 12 pieces

Nutritional Information

Contains 370 Kcal, 7g Protein, 39g Carbohydrates, 20g Fat


  • Sponge cake
  • 4 EL sugar
  • 6 egg yolk
  • 2 EL Water, hot
  • 6 egg white
  • 2 Prisen salt
  • 150 g white flour
  • 4 EL cocoa powder
  • Filling
  • 5 EL icing sugar
  • 5 EL Water
  • 2.5 EL lemon juice
  • 5 dl full fat cream, whipped until stiff
  • 300 g cherries, pitted
  • Decoration
  • 70 g dark chocolate, stripped into shavings with a sharp knife
  • 100 g cherries
  • Utensils
  • A Springform baking pan about 24 cm Ø, with a layer of baking paper at the bottom and greased.

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  • Sponge cake

    In a bowl, froth the sugar, egg yolks and water for about 5 minutes. Beat the egg whites with the salt, add the sugar and continue beating until the mixture until it's shiny. Mix the flour and chocolate powder. Using a rubber spatula, gently combine both mixtures, then pour into the mold.
  • Cooking

    Bake for about 30 minutes at the bottom of a preheated oven at 180 °C. Remove from the oven, let cool and remove the edge of the mold. Let cool on a rack. Cut the sponge cake twice across and put the bottom on a plate.
  • Filling

    Combine the icing sugar, water and lemon juice, drizzle the sponge cake with 4 tablespoons of this mixture. Spread 1/3 of the whipped cream and half of the cherries on the sponge cake. Spread over the first layer of sponge cake and sprinkle with 4 tablespoons of lemon water. Spread half of the whipped cream and the rest of the cherries, place over the third and last layer of sponge cake, face cut up, press lightly and drizzle with the remaining lemon water. Spread the remaining whipped cream over the top of the cake, cover and refrigerate for about 1 hour.
  • Decoration

    Spread the chocolate shavings and cherries over the cake.
  • Tip:

    Replace the lemon juice with cherries.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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