Sponge cakes are often baked at a lower temperature, more akin to custard than traditional cake, and usually for a shorter duration. You have to fold in the stiff egg whites right at the end – don’t overmix! – and immediately bake the cake the second you’ve finished mixing the batter together. There are quite a few secrets to creating a great sponge cake. If you take anything away from this post, please make the sponge cake. I’ve also added additional ingredients to this cake for both taste and leavening based on a previous sponge cake recipe of mine. I managed to find a rough ingredient list for this product, and devised a replacement for it using melted chocolate, butter and soured milk. I say ganache, but it’s not exactly the right translation, so to speak. Sponge cake is dicey at the best of times, and the original recipe incorporated a type of “ganache” made by a German company. The original recipe also called for slightly different ingredients in the sponge cake component. For one, the province I live in seems to have a bizarre kirsch shortage, so cherry liqueur had to suffice.īlack Forest Cake Essentials: chocolate sponge cake, whipped cream, cherries My recipe below is inspired by a traditional German recipe that was gifted to me for Christmas, with a few modifications. Your cake will still taste delicious, and you’ll have a fully functional party cake for a mid-range price in 2 hours or less.īut – if you want the full-on Schwarzwälder Kirschtorte, this recipe is about as real as it gets. This is the type of cake I’d likely only make for special occasions or for the joy of baking.Īll that aside, the assembly part of Black Forest Cake is pretty fun! You could totally make a knock-off version with some boxed chocolate cake, some maraschino cherries, a can of cherry pie filling, and some ready-made whipped cream and frosting. This cake takes a day to make, plus you have to chill it. Because the kind of sour cherries, dark morello, used for making the original Kirschwasser were grown only in Black Forest.Whoever tells you that Black Forest Cake is an easy recipe to just “whip up in an afternoon” is flat out lying to you. It is named after the Schwarzwälder Kirsch(wasser) which is believed to have originated in the region. Maybe it's because he is German and it is a German cake and I do not know so much about it!? But, oh well, what will I not do for love! □ It turned out not so bad after all (or so he said) and at least I learned from the experience.Īnd now, 4 years (and a lot of baking cakes) later, I am more confident to share it here and just in time for Valentine's Day too! If you like an easier but equally lovely and delicious dessert, then check out my previous post on Panna Cotta for Valentine!Ī little info! The Black Forest cake is not actually named after Black Forest, the mountainous region in southwest Germany, like everyone thinks (that included me). I've been only a couple of months in Germany and Armin requested Black Forest cake for his birthday. The first time I made this cake, I was still fairly new at baking. It is a clear fruit brandy made from sour cherries and without it, it does not really qualify as Schwarzwälder Kirschtorte. I had Black Forest cakes before in the Philippines (mostly from Goldilocks), but believe me, it's not the same! The original Black Forest cake has Kirschwasser in it. Now, here is a classic! The Black Forest Cake or Black Forest Gateau (British) or what is known here, in Germany where it originated, " Schwarzwälder Kirschtorte" which literally means Black forest cherry torte.
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