Рецепт Authentic Black Forest Cake
Authentic Black Forest Cake is called
Schwarzwalderkirsch Torte in German
Which means Black Forest Cherry Torte.
Authentic Black Forest Cake uses Kirsch or Kirschwasser
Kirsch is made from the Black Morello Cherry and
Is made in the Black Forest Region of Germany~
I have wanted to make an Authentic Black Forest Cake
Since December when I saw a beautiful and
Very tempting Black Forest Cake at a local bakery.
I have made an "Easy" version of Black Forest Cake,
which is excellent and guaranteed to disappear fast,
But by German standards..
My Easy Black Forest Cake is a far cry from the "real" thing.
What is Kirsch?
Kirsch, also called Kirschwasser is a dry, colorless
Brandy distilled from the fermented juice of the Black
Morello Cherry. Kirsch is made in the Black Forest Region
of Germany. Its production methods remain traditional.
Fully ripened cherries are mashed in a large wooden tub or
vat and allowed to ferment. When the fermentation process has
completed, the entire mass, liquid pulp and cherry stones are
distilled in a pot still
During the mashing, some of the cherry stones
or pits are crushed, releasing some of their oils and acids
This includes small amounts of hydrocyanic acid, which gives
the distinctive bitter almond undertone to the beverage
Kirsch is not aged. It is sold at 90 to 100 proof
Its a clear, colorless liquid,
The same liquid that comes off the still
It is a fruit brandy with a clean cherry fragrance
and bitter almond taste.
Kirsch is consumed "neat" as a brandy and
Is used in many cocktails
Kirsch is also used in cooking as a flavoring
I have always been a little intimidated by the many
steps involved in the traditional recipe for Black Forest Cake.
Not only are there several steps involved when making this cake
It takes some time...mainly due to the fact:
1. The cherries need to soak in the Kirsch overnight
2. The cake needs to be allowed to sit in
the fridge for a day or two...
To allow the kirsch to soak into the cake.
Black Forest Cake Steps:
1. 2-4 layers of chocolate sponge cake
2. Each cake layer is brushed with kirsch
3. Each cake layer has a layer of soaked cherries
4. There are layers of fresh kirsch flavored whipped cream
5. The cake is frosted with more kirsch flavored whipped cream
6. The whole cake is then covered in dark chocolate shavings
7. Leave a few cherries whole with the stem on...
This will add a dramatic effect.
There are several "rules" to follow when making an
"Authentic" Black Forest Cake
1. Black Forest Cake is made with Kirsch and only Kirsch
2. Use fresh, Black Cherries not Cherry Pie Filling
3. Only use fresh, real whipping cream not
non-dairy whipped topping.
4. Dark Chocolate shavings only.
There are many ideas on how Black Forest Cake got its name.
Some historians say that it got its name because Kirsch
The liqueur used to flavor the cake,
Is made in the Black Forest.
Other historians say the cake got its name from the traditional
Costume worn by women in the Black Forest
Their dresses were black, just like the dark chocolate shavings
Their blouses white, like the whipped cream and
Their hats had red pompoms,
That looked just like the cherries.
I prefer the latter, it just sounds more "authentic"
Now on to the Recipe~
I had wanted to make an Authentic version of Black Forest Cake
I decided on this recipe from Bekah Goertzen.
I found this recipe on Food.com.
I had wanted to give more information on Bekah Goertzen and
I soon found out I wasn't the only one who has made her recipe for Black Forest Cake.
I didn't find much information on Bekah,
I had wanted to ask her permission to make her recipe.
This is what I found:
Bekah Goertzen had written this about her recipe~
"As a German woman, it breaks my heart to see all of these 'black forest cakes' in North America made with sickeningly sweet icing and gross cherry pie filling.This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults."
Authentic Black Forest Cake~
Cake:
- 1 2/3 cup flour
- 2/3 cup cocoa powder
- 1 1/2 t baking soda
- 1 t salt
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 t vanilla extract
- 1 1/2 cups buttermilk
- Filling:
- 1/2 cup kirsch
- 1/2 cup unsalted butter
- 3 cups icing sugar
- pinch of salt
- 1/4 cup espresso
- 1 1/2 lbs fresh black cherries
- (I used jarred Morello Cherries)
- Icing:
- 2 cups heavy whipping cream
- 1/2 t vanilla extract
- 1/8 cup kirsch
- 2 T dry milk
- 2 T icing sugar
- Garnish:
- 1/2 cup to 1 cup
- shaved dark chocolate
Directions:
Pit most of the cherries
Leaving about 10 for decoration on top of cake
Take the pitted cherries and soak them in a jar
with 1/2 cup of the kirsch, overnight
Preheat the oven to 350°
Line the bottom of three 9-inch
round cake pans with parchment paper.
Sift the dry cake ingredients together
Cream the shortening and sugar.
Add the eggs and vanilla extract
Mix well
Add the dry ingredients alternately with
the buttermilk and mix well.
Pour batter evenly into the prepared pans
Bake for 20 minutes or until a toothpick
inserted in the middle comes out clean.
Remove cakes from the oven
Let stand in pans for 5 minutes
Remove cakes from the pans and
cool cakes on wire racks.
Prick the tops of the cakes with a
toothpick. Pour 1/2 cup kirsch.
(that the cherries soaked in)
onto the cake.
In a bowl, beat the butter until light and creamy
Add the icing sugar, salt and espresso and mix well
If the icing is to thick add a few drops of kirsch.
Cut the cherries into halves.
Place the bottom layer on top of your cake tray
Spread 1/2 of the filling over the top
Cover with cherries and
Top with another layer of cake
Spread the second half of the filling
Over that layer of cake
Cover with cherries
Top with the third layer of cake
Cover and let sit in the fridge for a
day or two to allow the kirsch to soak
into the cake.
The day your going to serve the cake prepare the icing
Whip the cream until stiff peaks form
Gently fold in the dry milk and icing sugar
Add the vanilla and pour in the kirsch until its
a good consistency.
If you like more icing, double the recipe
Spread the icing over the cake
Place the cherries on top of
small mounds of icing for decorations.
Cover cake with dark chocolate shavings