You know I am a fan of taking two good ideas and mashing them together to create an even better idea. That is just what I did to make this delicious treat. This show-stopping dessert is a great way to show your loved ones you care, and it is not as difficult to make as it looks!
This dessert is a combination of two of my favorite treats, both of which have German origins. Schwarzwalder Kirschtorte plus Schaum Torte equals Schwarzwalderkirschschaumtorte… or Black Forest Meringue Cake! The dessert has the flavor profile of Black Forest Cake and the airy sweetness of Schaum Torte (also known as meringue or pavlova).
And to make things even better, you can do most of the prep work for the dessert ahead of time, so you can just assemble the cakes on the spot. The chocolate meringues can be baked a day or two ahead, and stored in food storage bags or air-tight containers until needed. Shave the chocolate and drain the cherries before hand too, and all you need to do at dessert time is whip the cream and stack the layers!
I made a really cool Vine stop-motion video while I was assembling the tortes, but the internet ate it. 🙁 The process is easy enough: simply layer the chocolate meringues, whipped cream and cherries twice, then finish with a sprinkling of chocolate shavings.
This recipe makes 8 double-stacked portions of Black Forest Meringue Cake, so there is plenty of love to go around!
BLACK FOREST MERINGUE CAKE
6 egg whites
2 cups sugar
1 tsp cream of tartar
1 T. vinegar
1 tsp vanilla
3 T. cocoa
3 cans of tart cherries, drained
4 cups whipping cream
1/2 cup powdered sugar
4 oz. semi-sweet chocolate, grated
NOTE: For a more detailed tutorial on making the meringues, check out my Schaum Torte post.
- Carefully separate the egg whites from the egg yolks.
- Using a stainless steel or copper bowl and electric beater or stand mixer, beat the eggs until frothy.
- Add in the cream of tartar and the vinegar. Continue to beat the eggs.
- Once the mixture forms soft peaks, you can begin to add the sugar. Add the sugar SLOWLY, one tablespoon at a time while mixing.
- After adding one cup of sugar, add in the vanilla. Add the rest of the sugar, one tablespoon at a time.
- Keep mixing until the mixture forms stiff peaks.
- Spoon your schaum torte mixture onto paper lined baking sheets. Create tortes that are roughly 4 inches in diameter.
- Put the tortes into the oven at 250 degrees for 45 minutes. After that time, turn the oven off BUT DON’T OPEN IT! Leave the tortes in the turned off oven for another 45 minutes.
- Meanwhile, whip the whipping cream and powdered sugar together.
- Assemble the cakes. Start with one meringue, topped with whipped cream and drained cherries. Place another meringue on top of this, topped again with whipped cream and drained cherries. Finish with a sprinkling of grated chocolate.
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Thanks, Jessica Hill
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