Black Forest gateau (Schwarzwälder kirschtorte) from The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond (page 44) by Jürgen Krauss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black cherries in syrup for Morello cherries in syrup.

  • VeesVersion on September 23, 2023

    I didn’t get the rise needed on my first go of the sponge cake. Second attempt produced the same results. I used a newly purchased, top quality kitchen scale and followed instructions to the letter, consulting other books in my collection to modify techniques I missed following this recipe the first time. Both cakes yielded a one layer product. I ran out of cornstarch for the third attempt (this was my Mom’s 90th Birthday Cake!! Had to keep going . . ). Painstakingly cut one of the discs in half to get the required three layers. I used a clean, springform cake pan ring to assemble the cake. I later had time to consult several of the BFC recipes I have on the shelf. Not one of them used cornstarch for the sponge cake. The cornstarch taste outshone even the cocoa! It was awful, even drenched in Kirsch. Very disappointing. Use Pierre Hermes recipe next time!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.