KIRSCH-SAHNE-TORTE
This recipe for a traditional Blackforest Cake is taken from a German cookbook, Backen Schritt fur Schritt: Das Grundbackbuch für Sicheres Gelingen (1995). It makes a small and understated, but very satisfying, chocolate cake with a whipped cream frosting. I have left in the metric measure of dry ingredients because German bakers measure with weight rather than volume, which is more precise. You'll need a kitchen scale. This is a delicate operation, probably not for beginners, but it's well worth it.
Provided by Cooking Beast
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Cover the bottom of a 9-inch springform pan with wax paper, then cover it with a fine dusting of powdered sugar.
- For the batter, mix eggs and sugar thoroughly. A little at a time, add sifted flour, cocoa and salt, mixing slowly by hand. (If you mix with an electric mixer, the dough may come out tough) Place the batter in the prepared springform pan and bake 20 minutes. Test for doneness with a toothpick, and notice that the cake will begin pulling away from the sides of the springform when done. (The original recipe calls for 30-40 minutes which always burned my cake).
- Remove sides of springform. Place a dinner plate over the top of the cake, then flip it upside down, carefully. This will put the flat part of the cake on top--looks prettier. Remove bottom of springform and wax paper. Cut the torte in half horizontally with a sharp bread knife. The top half can be lifted with two knives to a plate and set aside. Wash all fresh cherries and let dry well. Set aside 8 fresh cherries. Remove the stems and pits from the remainder of the cherries, then chop them into little bits with a knife. Press them in a colander to remove the juice, and set the juice aside.
- Drizzle a tablespoon of Kirschwasser evenly over each of the cake halves with a tablespoon (or use a spritzer if you have one). Then place the chopped cherries over the bottom cake half. Mix whipping cream with electric mixer. Mix 4 tablespoons Kirschwasser and up to 8 tablespoons of sugar, depending on taste, into whipping cream. (If you don't have Kirschwasser, you may use 2 tablespoons of the reserved cherry juice.) On bottom cake half with cherries, lay 1/3 of the whipped cream.
- Gently replace top half of cake over bottom half. Gently spread remaining whipping cream evenly over top and sides of cake to cover. If you wish, use a pastry bag with a star nozzle to make 8 little mounds of whipped cream on top of cake around the edges upon which you can place the 8 reserved cherries.
- Optional: you may grate 50 grams of chocolate and cover the sides of the cake with it.
- Chill cake in refrigerator to firm up whipped cream frosting.
Nutrition Facts : Calories 696.1, Fat 48.2, SaturatedFat 28.8, Cholesterol 302.5, Sodium 119, Carbohydrate 60.6, Fiber 2.9, Sugar 41.9, Protein 10.1
BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)
Provided by Food Network
Categories dessert
Time P1DT2h15m
Yield One 9-inch cake
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
- Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
- Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
- In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
- Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
- Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
- Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
- Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.
GERMAN MERINGUE CAKE KIRSCH BAISER TORTE
This is one beautiful cake; 3 layers. For Zaar tour 6. Has cherries in it but you can make it with gooseberries or mandarin oranges; you know, fillings of fruit.
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- MERINGUE LAYER:.
- Whip egg whites until stiff; beat in sugar gradually.
- Put in a wax paper lined springform pan.
- Top with almonds.
- Bake at 160 degrees Celsius for 30 minutes until browned.
- CAKE:.
- Mix all ingredients starting with egg yolks, sugar, and butter.
- Add dry ingredients.
- Put in a greased springform pan.
- Bake at 160 degrees Celsius for 30 minutes or until done.
- CREME MIXTURE:.
- Whip whipping cream, vanilla, kirsch liqueur , and sugar until stiff.
- Fold in cherries.
- Top cake with whipped mixture.
- Cut meringue into 8 pie slices and put on top of cream; chill overnight.
Nutrition Facts : Calories 752.3, Fat 46.7, SaturatedFat 24.4, Cholesterol 228.3, Sodium 262.4, Carbohydrate 76, Fiber 2.4, Sugar 38.6, Protein 10.2
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