Sour Cherries: Jarred sour cherries that are in a syrup or water are used for this cake.A little bit of vanilla pudding mix, sweetens the cream and stiffens it. Instant Vanilla Pudding Mix: This is my favorite hack for stabilizing whipped cream and making it strong enough to hold up cake layers.Heavy Cream: Heavy whipping cream should be used for this recipe to create the light and fluffy texture.Milk: Use any milk you want in this cake, dairy or non-dairy, skim or whole milk, they will all work.Oil is used rather than butter to help keep the cake moist and tender. Oil: Any neutral oil will work in this cake.It acts as one of the two main leavening agent for this recipe so it is important that it is working. Baking Powder: Always make sure that your baking powder has not expired.Cocoa Powder: This recipe will works best with SACO premium cocoa powder which is a blend of natural and dutch processed cocoa powder.Corn Starch: Corn starch makes this cake lighter and more tender.All Purpose Flour: Any all purpose flour should work for this Schwarzwälder Kirschtorte! I have not yet tried any other flours with this recipe.I use standard large eggs from the grocery store. Egg: 3 eggs are used in this cake recipe.Salt: A little salt enhances and balances out the sweetness.Vanilla Extract: Vanilla enhances the chocolate flavor of the cake.Espresso Powder: A little espresso powder enhances the chocolate flavor.Granulated Sugar: Regular white granulated sugar is used in the chocolate cake to sweeten it.Tart cherries and tart cherry jam should be used for this recipe to balance out all of the sweetness.If you prefer a stronger alcohol flavor, use twice as much kirsch and no cherry juice. If you want to omit the kirsch liqueur, simply use twice as much of the cherry juice. Soak the cake fully using all of the liquid.I like to wrap the cake up and place it in the fridge overnight – this will help the cake hold together rather than fall apart while slicing. Allow the cake to cool fully before trying to slice it.Whip on high speed for at least 3 minutes before streaming in the milk and oil. Fully whip the eggs and sugar, you really want it to become light and fluffy as well as allowing the sugar to dissolve into the eggs.The addition of cherries and kirsch balance out the sweetness of the cake and whipped cream making this cake irresistable. What is special about Black Forest Cake?īlack Forest cake is special because it is layered with whipped cream rather than a buttercream or mousse which keeps it light in comparison with the denser chocolate cake. It’s best if assembled and served on the same day. If possible, I recommend covering the cake with a dome from a cake stand to prevent it from drying out in the fridge. Once assembled, the cake can sit for 3-4 hours in the fridge before serving. Yes, this cake is perfect because you can make the chocolate cake a few days in advance, wrap it up tightly, and place it in the fridge until you are ready to assemble. My personal favorite is the vanilla pudding mix because it stabilizes the whipped cream quickly and easily and doesn’t really change the flavor of it. There are a few ways to stabilize whipped cream including adding in liquid gelatin, adding mascarpone or cream cheese, and last but not least, adding in instant vanilla pudding mix. I like to use SACO blended cocoa powder because it gives you a rich chocolatey taste as well as a light and fluffy texture. The only chocolate that is found in this cake is from cocoa powder, this helps keep the cake more moist. It is often fully coated in whipped cream but I love being able to see the cherries peeking out the sides. Traditionally it is made with layers of rich chocolate cake, filled with whipped cream and cherries and brushed with kirsch liqueur. The name of this cake translates directly to Black Forest Cherry Cake. This version uses jarred cherry jam rather than cooking down a cherry filling for ease but also for a delicious flavor! What is a Schwarzwälder Kirschtorte? While there are many different versions of this cake, you will be hard pressed to find a German bakery without this classic cake. Two layers of dark chocolate cake, soaked with kirsch, and filled and topped with whipped cream – this cake is perfect for any celebration. This Schwarzwälder Kirschtorte aka Black Forest Cake is one of the most classic cakes in Germany.
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