About this recipe: This is my grandmother's recipe for Black Forest cake, and it's the best I know. I always bake it a day before filling it and let the cherries steep for a day, too.
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.
Disappointing recipe. I decide to try this particular recipe because it said specifically it was for a 26cm cake tin, I was also swayed by the mention that the recipe was her grandmother's so I presumed it has been made a lot over the years. The first problem with the recipe is that it mentions icing sugar being added to the whisked egg whites, but no icing sugar is listed in the cake ingredients? The making and mixing the cake is an easy process but this cake mix is simply not enough quantity for a 26cm Springform cake pan. Maybe if the recipe called for a 23cm pan instead that might have worked better. I haven't cut the cake into layers yet as it is still cooling down. But you really need a cake deep enough to cut into 3 layers when making Black Forest gateau and this cake is just not deep enough. - 04 Feb 2017