German Black Forest Dessert

Preparation Time:
30 mins
Baking Time:
15 mins
10 people


  • 5 egg whites 
  • salt 
  • 50 ml water, ice cold 
  • 160 g caster sugar 
  • 10g bourbon vanilla sugar 
  • 5 egg yolks
  • 100 g wheat flour 
  • 100 g wheat starch 
  • 10 g baking cocoa 
  • 8 g baking powder 
  • 120 ml cherry juice 
  • 40 g cherry purrée sugar 
  • 1.3 g agar-agar 
  • 100 g cherries, halved and pitted 
  • 300 ml Oldenburger Whipping Cream, 30% fat 
  • 40 g bourbon vanilla sugar 
  • 20 ml kirschwasser 
  • 50 g cherries, pitted, dried and chopped 
  • mint leaves



Beat the egg whites, salt and water, add sugar and vanilla sugar and beat until stiff. Mix the egg yolks with a little water and add to the egg white mixture. Mix the flour, starch, cocoa powder and baking powder, sieve and carefully fold into the mixture.

Making the Black Forest Dessert

Pour the dough into a rectangular springform pan and bake for about 30 minutes in a preheated oven at about 180 °C. Let the base cool and cut into 20 bars. Mix the cherry juice, 20 g of the cherry purée, sugar to taste and the agar-agar, let it steep briefly, bring to a boil and then cool. Then mix it into a homogeneous mixture. Mix the cherries with the rest of the purée and sweeten with a little sugar if necessary. Whip the Oldenburger Whipping Cream with the vanilla sugar and kirschwasser and spoon it into a piping bag with a round nozzle. Spray the kirschwasser cream onto the bars. For each serving, join two bars like a sandwich and put them on their sides on a plate.

The Final Touch

Decorate with cherries and cherry purée and serve garnished with mint.

Tips from Chefs to Chefs

01 You can also prepare it as a layered dessert in a glass.

02. You can also use our Oldenburger Whipping Cream UHT with 35% fat.

Recommended Products

Oldenburger Whipping Cream 30% fat, UHT, 1kg
  • hot & cold application
  • heat- and acid-stable
  • high whipping volume
  • versatile use

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