BLACK FOREST STYLE HAZELNUT GÂTEAU

PAR

VOLKER GMEINER

Informations and materials

26 cm diameter cake tin

RECIPE STEPS

1. Sweetened shortcrust pastry

INGREDIENTS

170 g flour
60 g icing sugar
20 g ground almonds
A pinch of salt
A pinch of vanilla sugar
100 g butter
1 egg

STEPS

Prepare and weigh out the ingredients. Sift the flour onto a work surface. Add the icing sugar, almonds and spices. Make a well using a spoon and break the egg into it. Add the butter, cut into small pieces. Using a large knife, blend the butter into the rest of the ingredients. Briefly knead the dough and form into a ball. Wrap this dough in cling film and set aside in the refrigerator for about an hour. Then take the dough and roll it out thinly with a rolling pin to fit your buttered cake tin. Line the base with the pastry. Place this in the refrigerator.

2. Hazelnut and cherry mix

INGREDIENTS

150 g softened butter
90 g sugar
A pinch of salt
A pinch of cinnamon
65 g almond paste
4 egg yolks
4 egg whites
100 g sugar
A pinch of salt
110 g flour
75 g finely ground hazelnuts
75 g finely ground walnuts
350 g pitted Morello cherries (Reserve the juice from the jar)

STEPS

Cream together the softened butter, sugar and spices. Thoroughly mix the almond paste and egg yolks together in another bowl. Fold this into the butter-sugar mixture. In another bowl, whisk together the egg whites and sugar. Once they are stiff, fold them a little at a time into the butter-egg mixture until well combined. To finish, carefully fold in the flour and ground nuts. Remove the cake tin with its pastry base from the refrigerator and pour about 1/3 of the nut mixture into it. Top this with the pitted Morello cherries, and then cover with the remaining mixture. Bake in a preheated oven at 180°C for 50 to 60 minutes. Remove from the tin.

3. Soaking liquid

INGREDIENTS

40 g cherry juice
20 g Kirsch

STEPS

Mix the cherry juice with the Kirsch. Paint this over the top of the cooled cake.

4. Kirsch Chantilly cream

INGREDIENTS

800 g whipping cream
9 g powdered gelatine
30 g sugar
80 g Kirsch
100 g chocolate shavings

STEPS

Whip the cream in a large mixing bowl.
Pour the powdered gelatine, sugar and Kirsch into a saucepan and allow to soak for around 10 minutes.
Gently heat this mixture, stirring all the time, until the gelatine has dissolved completely. Remove from the heat, add a few spoonfuls of the whipped cream and mix.
Carefully fold this mixture into the rest of the whipped cream.
Spoon out the Chantilly cream onto the top of the cake and smooth it over.