Kathi Black Forest cake mix

In stock

Cake mix for Black Forest cake

Cake mix for Black Forest cake

Baking mix for a dark sponge cake with cherry filling and cream 

The package contains:  260 g baking mixture, 80 g mixture for the cherry filling, 30 g mixture for the cream, 20 g cocoa, 25 g grated chocolate. Add 
only: 4 eggs, 4 tablespoons water , 600 g of whipped cream, 1 glass of sour cherries (drained weight approx. 350 g), a little kirsch

Made by Kathi

sugar, wheat flour, wheat starch, emulsifiers (E 472 a, E 472 b), glucose syrup, skimmed milk powder, raising agent (disodium diphosphate and sodium bicarbonate), Aroma 

Sugar, modified starch E1414, modified waxy maize starch E 1422 

MIXED CREAM (7.2%): sugar, gelatine, glucose syrup

COCOA (4.8%): highly de-oiled cocoa 

RASPEL CHOCOLATE (6.0%): (cocoa content: 40% at least) 
Sugar, cocoa mass, highly de-oiled cocoa, cocoa butter, emulsifier: sunflower lecithin (contains traces of soy products) 

May contain traces of hazelnuts and Egg 

Using product information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients and allergens may change.

If you have any queries, or you'd like advice on any of our products, please contact our Customer Services (Tel.: 020 8985 8000, Mon-Fri 8am-5pm or email: info@germandeli.co.uk ) or the product manufacturer.

Although product information is regularly updated, we are unable to accept liability for any incorrect information. 

Just add: eggs, water, sour cherries, double cream


  1. Preheat oven. Lay out the bottom of a springform pan (Ø 26 cm) with parchment paper, do not grease! 
    For the dough, add the baking mixture, cocoa, 4 eggs and 4 tablespoons of water to a bowl and mix slowly with the hand mixer (whisk), then whip up vigorously for 5 minutes at the highest switching level. Pour the dough into the springform pan, smooth it and bake as indicated.
  2. Allow the bottom to cool, then remove from the mold, peel off the baking paper and cut the bottom horizontally. Place the lower part on a cake plate. 
    Drain the cherries well, catch the juice. For the filling mix well 250 ml of cherry juice and the mixture for the cherry filling with the whisk. Then fold in the cherries (keep 12 cherries for decoration). Put the filling on the lower ground and smooth it out, leaving about 1 cm edge free.
  3. Sprinkle the mixture for the cream in 600 g of whipped cream and beat until stiff. 
    Approximately Put 1/3 of the cream on top of the cherry filling, put on the top and press lightly. If desired, soak the ground with a little kirsch. Fill about 3 tablespoons of cream with a starter bag and put aside. Brush the cake surface and the rim with the remaining cream and decorate with the cream from the piping bag. Decorate the cake with the grated chocolate and cherries, then put in the fridge for at least 2 hours.
  4. Top / bottom heat: 180 ° C circulating air: 160 ° C inset: middle25-30 minutes baking time
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