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Schwarzwälder Kirschtorte
(Black Forest cake) |
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Black Forest cake (American English) and Black Forest
gateau (British English) are the English names for the southern German dessert
Schwarzwälder Kirschtorte (literally "Black Forest cherry torte"). |
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Left: A slice of
Schwarzwälder Kirschtorte. |
Typically, Black Forest cake consists of several layers of chocolate cake, with
whipped cream and cherries between each layer. Then the cake is decorated with
additional whipped cream, maraschino cherries, and chocolate shavings. In some
European traditions sour cherries are used both between the layers and for
decorating the top. Traditionally, Kirschwasser is added to the cake,
although other liquors are also used (such as rum, which is common in Austrian
recipes). In the United States, Black Forest cake is most often prepared without
alcohol.
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The earliest combination in the Black Forest of
cherries, cream and Kirschwasser was probably not in the form of a cake
but instead as a dessert. Cooked cherries would be served with cream and
perhaps Kirschwasser. A cake combining cherries, biscuit and cream (but
without Kirschwasser) probably originated in Germany. |
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Left: Schwarzwälder
Kirschtorte. |
Schwarzwälder Kirschtorte was first mentioned in writing in 1934.
At this time it was known especially in Berlin as well as at good confectioners
in German, Austrian and Swiss cities.
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Black Forest cake
recipe
ingredients |
2 1/8 cups
all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
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Serves:
12 persons. |
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Directions |
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Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9 inch, round, cake pans; cover bottoms with
waxed paper.
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In a large bowl, combine flour, 2 cups sugar,
cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil,
and 1 tablespoon vanilla; beat until well blended. Pour batter into
prepared pans.
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Bake for 35 minutes, or until wooden toothpick
inserted in centers comes out clean. Cool layers in pans on wire
racks 10 minutes. Loosen edges, and remove to racks to cool
completely.
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Drain cherries, reserving 1/2 cup juice. Combine
reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart
saucepan. Cook over low heat until thickened, stirring constantly.
Stir in 1 teaspoon vanilla. Cool before using.
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Combine whipping cream and confectioner's sugar
in a chilled medium bowl. Beat with an electric mixer at high speed
until stiff peaks form.
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With long serrated knife, split each cake layer
horizontally in half. Tear one split layer into crumbs; set aside.
Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently
brush loose crumbs off top and side of each cake layer with pasty
brush or hands. To assemble, place one cake layer on cake plate.
Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top
with second cake layer; repeat layers of frosting and cherry
topping. Top with third cake layer. Frost side of cake. Pat reserved
crumbs onto frosting on side of cake. Spoon reserved frosting into
pastry bag fitted with star decorator tip. Pipe around top and
bottom edges of cake. Spoon remaining cherry topping onto top of
cake.
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