3 tablespoons of Cherry Brandy ( Kirschwasser).750 g (26.45 oz) of pitted sour cherries OR 1 can/jar of Bing cherries.Once the cake is done, take your cake out of the pan immediately and let it cool down on a cooling rack. Preheat the oven to 175☌ (350☏) and place your cake on the middle rack. Pour the batter in a buttered springform, the same size as the one used for the shortcrust cake. Using a pastry blender or a large whisk, slowly fold the beaten egg whites and the flour mixture into the batter. Combine the flour, cornstarch, cocoa, cinnamon, and baking powder and sift over the eggs. Beat the egg whites with a handheld mixer until stiff and place the beaten egg whites on top of the egg yolks. Add sugar, your vanilla flavoring of choice and mix until smooth.
Mix the egg yolks with the hot water until it’s creamy. Separate the egg yolks from the egg whites using an egg separator. 1 pouch of German vanilla sugar OR 1 teaspoon of vanilla extract.Open the springform and let the cake cool down in the form before you take the ring of the springform off. Place the cake on the middle rack and bake for about 15 minutes. Make small holes in the crust with a fork. Spread the crust evenly on the bottom of the form using a pastry roller. Form the shortcrust into a ball and place it in the springform ( pan size 10″ or 11″). Cut a circle of baking paper to cover the bottom of a springform. Spread the soft butter on top and knead with your hands until the shortcrust is smooth. Add sugar, vanilla sugar, and salt and mix again. Mix the flour, cocoa, and baking powder and sift into a bowl. 1 pouch of German vanilla sugar OR 1 teaspoon of vanilla extract.Ingredients for Shortcrust Pastry for Traditional Black Forest Cake: The Traditional Black Forest Cake is called Schwarzwälder Kirschtorte in Germany. Traditional Black Forest Cake – Schwarzwälder Kirschtorte
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