Black Forest Crostata is our twist on a classic, German, cherry-filled chocolate cake. Try our easy to follow black forest cake recipe. Absolutely delicious
PREHEAT your oven to 180°C and grease a 24cm round shallow tin with a little butter and dust with flour.
MIX the butter and flour in a large bowl or mixer until it resembles sand.
ADD the eggs, sugar, vanilla extract and baking powder and mix until it forms a dough. If dry add a splash of milk.
COVER and rest in the fridge for 30 mins.
CUT off one quarter of dough and set aside. Now roll out the remaining pastry until large enough to line your tin and sides.
DRAIN your cherries reserving the syrup and roughly chop.
MIX the chopped cherries with 5 tbsp of the reserved syrup and 1 tbsp of the maraschino liqueur.
SPOON the prepared cherries into the pastry case and spread evenly.
ROLL out the remaining quarter dough and cut into long strips, about 1cm wide and create a lattice effect over the top of the cherries.
FOLD over the excess pastry around the sides to create a 2cm border
DECORATE the lattice with a cherry in every space.
BAKE in the oven for 30 to 40 mins