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Schwarzwaelder Erdbeertorte

Ein fruchtig-schokoladiger Klassiker mit schokoladigem Biskuit, frischen Erdbeeren und luftiger Sahnefüllung – die perfekte Torte für Geburtstage, Feiern oder gemütliche Kaffeerunden.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 6 pieces eggs (size M)
  • 180 g sugar
  • 2 tbsp vanilla sugar
  • 60 g flour
  • 60 g cornstarch
  • 60 g cocoa powder
For the Filling and Decoration
  • 750 g strawberries fresh, hulled and halved or quartered depending on size
  • 600 ml whipping cream (lactose-free)
  • 2 tbsp powdered sugar
  • 2 packets cream stabilizer
  • 2 tbsp grated lactose-free milk chocolate
  • for greasing butter (lactose-free) to grease the pan

Equipment

  • Springform pan (26 cm)
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Sieve

Method
 

  1. Step 1: Grease only the bottom of a 26 cm springform pan with butter. Optionally line the bottom with baking paper for easy removal.
  2. Step 2: Preheat the oven to 180°C (top and bottom heat).
  3. Step 3: Separate the eggs. Beat the egg whites stiff with a pinch of salt.
  4. Step 4: Gradually add sugar and vanilla sugar to the egg whites and continue beating until shiny.
  5. Step 5: Briefly beat the egg yolks and gently fold them into the egg white mixture.
  6. Step 6: Sift together flour, cornstarch, and cocoa powder. Fold the dry ingredients gently into the egg mixture using a spatula or low speed.
  7. Step 7: Pour the batter into the prepared pan, smooth the surface, and bake for about 30 minutes. Perform a toothpick test; the cake is done when no batter sticks.
  8. Step 8: Remove the cake from the oven and let it cool in the pan.
  9. Step 9: Once cooled, carefully loosen and invert the cake. Cut it horizontally into three equal layers.
  10. Step 10: Wash strawberries, remove stems, and cut into halves or quarters depending on size.
  11. Step 11: Whip the cream with powdered sugar and cream stabilizer until stiff.
  12. Step 12: Spread a thin layer of whipped cream on the bottom and middle cake layers, then top each with about one third of the strawberries.
  13. Step 13: Carefully stack the layers, repeating the cream and strawberry layers.
  14. Step 14: Spread the remaining whipped cream evenly on the top layer and smooth the surface. Decorate with the remaining strawberries.
  15. Step 15: Sprinkle grated lactose-free milk chocolate over the top as a decorative and tasty finishing touch.
  16. Step 16: Serve immediately or refrigerate until serving.

Notes

Die Torte schmeckt oft noch besser, wenn sie einen Tag vorher zubereitet wird. Für eine laktosefreie Variante einfach laktosefreie Butter, Sahne und Milchschokolade verwenden. Die Torte hält sich im Kühlschrank etwa 2 Tage frisch. Für längere Lagerung die Sahne erst kurz vor dem Servieren auftragen.