Hey All,

Even though I can still feel the taste of the Carbonara from last week, another flag already showed up today! What is even better, this time we didn’t cook but we baked! To make it even more special, I had TWO cooks! Sometime last week these two cooks, Lars and Florian, had the idea to bake a cake – I ended up joining them, but simply because I wanted to decorate cookies or so; I really have no idea about any sort of confectionary crafts. By chance the recipe turned up to be a traditional German black forest cake – Schwarzwälder Kirschtorte (although we believe it’s a tart, not a cake) -, so I took the opportunity for getting the German flag for the blog.

The last time I told you that simplicity is the key. Now, forget that, because this was everything but simple.

All you need - eggs, sugar, water, flour, cocoa powder, baking soda, compote sour cherries, cream, starch, butter
All you need – eggs, sugar, water, flour, cocoa powder, baking soda, compote sour cherries, cream, starch, butter, grated chocolate

Read this one carefully, step by step if you want to make it only according to this description. But remember, it was the three of us making this one, so you might need to get some help too. Start by separating the egg whites and yolks. Then mix the yolks with sugar and some hot water until it gets so creamy that the sugar crystals are not visible. Next, you mix the flour, baking soda, cocoa and the egg yolk cream. In a separate bowl, beat up your egg whites into whipped cream – it needs to get very-very stiff. If this is ready, slowly just stir it into the other bowl. You will get a very smooth basic dough, which goes into a buttered cake shape and into the oven at 200 degrees for approximately half an hour. In the meantime, it’s pudding-time! On low heat, cook a part of your sour cherries in its own juice, some water, and add some starch – for us it looked more like jam than any kind of pudding, but maybe you’ll do a better job. Once your dough turned into a very savory cake base, let it cool down a little bit. Make a huge bowl of whipped cream before going further.

Ok, a very tough part is coming. I didn’t tell you before because now you just have to go through with it, even if it gets really stressful, almost hectic…

You need to slice up this pretty piece of pastry into three, since our tasteful tart has several layers.


Are you done with slicing off the first layer? There comes the second…


I very much hope it worked out as good as it did for us – extra congratulations on this one to Flo!!

All left now is the easy part. Put the pudding and whipped cream between the the different layers, then cover up the whole tart with so much whipped cream that you can’t even tell anymore whether it’s an actual tart or just a pile of egg whites. Put all the rest of your sour cherries on top and sprinkle it with grained chocolate. After leaving it in the fridge for 20-30 minutes it’s completely ready! Perfect for breakfast or even for dinner, fills you up real nice. A sip of milk after each bite makes it even more delicious.



Even though it takes a lot more time and effort to make than the two previous recipes, once again only some very basic ingredients ending up as this beautiful tart is just incredible! If you need more details on portions I’m sure you can find it online, but I can highly recommend starting it only if you’re also accompanied by two handsome Germans! Having someone native can only boost your motivation to try such a difficult recipe- it’s like getting your own FoodAndFlag!

The Germans
The Germans

Great recipe, great company, very first tart-experience. Thank you a lot for baking, boys!

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