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By Volker Gmeiner
26 cm diameter mould




Short pastry

170 g flour

60 g ice sugar

20 g almond powder

1 pinch of salt

1 pinch of vanilla sugar

100 g butter

1 egg


Hazelnut and cherry preparation

150 g softened butter

90 g sugar

1 pinch of salt

1 pinch of cinnamon

65 g almond paste

4 egg yolks

4 egg whites

100 g sugar

1 pinch of salt

110 g flour

75 g finely milled hazelnuts

75 g finely milled nuts

350 g drip-dried Morello cherries

(Keep the juice of the jar)



40 g cherry juice

20 g Kirsch


Kirsch Chantilly

800 g whipping cream

9 g gelatine powder

30 g sugar

80 g Kirsch

100 g chocolate chips




Short pastry

Prepare and weigh the ingredients. Sieve the flour on a working surface. Add the ice sugar, the almonds and the spices. Make a hole with a spoon and break the egg inside, add the butter cut into small pieces. With a large knife, chop the mix. Knead rapidly to form a ball of dough. Wrap the dough in a cling film and put in the refrigerator for about an hour. Take the dough out and spread finely with a rolling pin to bring to the size of the mould which you have previously buttered. Darken the dough. Put back in the refrigerator.


Hazelnut and cherry preparation

Lightly whip the softened butter with the sugar and the spices. Mix the dough, the almonds and the egg yolks thoroughly in another vessel. Slowly add the butter-sugar preparation. In another vessel, whip the egg whites with the sugar. When the preparation is firm, progressively incorporate it to the butter-eggs mixture, to obtain a homogeneous preparation. Finally, softly add the flour and the nuts and hazelnuts powder. Take out the mould with the short pastry from the refrigerator and pour about 1/3 of the hazelnuts preparation, put the drip-dried Morello cherries and finish by covering with the rest of the preparation. Put in the preheated oven at 180 °C (355°F) and cook the cake during 50 à 60 minutes. Unmold.



Mix the cherry juice with the Kirsch. Brush the top of the cooled cake.


Kirsch Chantilly

Whip the cream into a Chantilly in a large mixing bowl.

On the side, pour the gelatine powder, the sugar and the Kirsch in a saucepan and let to rise for about 10 minutes. Slowly warm up while mixing until the gelatine is totally dissolved. Away from the heat add a few spoons of cream Chantilly and mix. Softly incorporate the mixture to the rest of the Chantilly.

Spread the Chantilly on the cake in the shape of a dome and smooth.


Finally, sprinkle the chocolate chips on the cake.

Member author

The Black Forest is near and the eponymous chocolate cake is simply heavenly! Everything here, the fruits from the garden, the hard liquor and the wines, the specialties, the pastry and the confectionery, bears in its own way Gmeiner’s unique signature through a range that goes from simplicity to [...]

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