Newsgroup: it.hobby.cucina
Titolo: schwarzwalderkirshtorte

qualcuno sa cosa sia o ha la ricetta?
figuratevi ho trovato qualcosa solo su un sito *giapponese!!*


io compro quella gelato,
della lidl, e' buonissima,
la ricetta nono saprei proprio, e mia cognata
ha detto che e' lontana un abbisso da quella originale,
il testo sarebbe :
torta con ciliegie della foresta nera
felice_pago
-
--------------------------------
Inviato via 
http://usenet.libero.it

 figuratevi ho trovato qualcosa solo su un sito *giapponese!!*
In inglese si chiama Black forest cake. Sicuro che così trovi mole
referenze in rete.
--
Anna en Madrid
ml Italian; ML Spanish; workl English
ml@home with León (26/03/03)
***
God could not be everywhere, so he created mothers.
-- Jewish proverb

Felice pago ma ti ritrovo anche su questo NG, ma sei dappertutto

 figuratevi ho trovato qualcosa solo su un sito *giapponese!!*
Orginal Black Forest Cake
Black Forest Cake
Black Forest Cherry Cake
Original Black Forest Cake    No. 612                 Yields 12 Servings
6           Eggs
4 Tbsp      Warm Water
3/4 Cup       Sugar
 1 1/2 Cups      Flour
1 Cup       Cornstarch
1/2 Cup       Cocoa
8 Tbsp      Cherry Liqueur
3 1/2 Cups      Sour Cherries
1 1/2 Cups      Cherry Juice
3 Cups      Whipping Cream
1 Env.      Gelatin
1/4 Cup       Chocolate Sprinkles
Preheat the oven to 350 degrees.
Mix the flour, 3/4 of the cornstarch, cocoa and baking powder together.
Using a separate bowl, beat the eggs with the water until thick.
Add the sugar, one tablespoon at a time, mixing carefully and thoroughly.
Add the butter in the same fashion.
Sift the flour mixture into the egg mixture, mixing thoroughly.
Pour the batter into one or more greased round baking forms.
Bake for 45 to 50 minutes. Set aside to cool.
Drain the cherries, reserving the required amount of juice.
Set enough of the cherries aside as will be needed for decoration.
Combine the cherry juice with the remaining cornstarch, bring to a boil
and cook at medium high heat until thickened.
Remove from the heat, add the cherries and allow to cool.
Cut the cooled cake into 3 layers, sprinkling cherry liqueur liberally on
each layer (use up to  1/2 the liqueur for this purpose).
Dissolve the gelatin, following package directions, in the minimum
permissible amount of water. Let cool.
Beat the whipping cream until very firm.
Add the sugar, cooled gelatin and the remaining cherry liqueur and blend
gently. Place  1/4  of the cream in a pastry bag and refrigerate.
Place the first layer of the cake on a serving tray.
Spread the cherry mixture over the layer.
Place  1/4  of the whipped cream over the cherries.
Put the second layer on top of this whipped cream.
Cover this layer with a second  1/4  of the whipped cream. Add the final
layer
of cake.
Cover the top and sides with the remaining  1/4  of the whipped cream.
Sprinkle the chocolate sprinkles on the top and decorate the top with the
whipped cream from the pastry bag.
Place the decorative cherries around the top of the cake, one for each
slice.
Black Forrest Cake
4 eggs
3/4 tsp vanilla
2/3 cup sugar
1/3 cup cocoa
1/3 cup sifted flour
6 Tbsp clarified butter
1/2 cup sugar
3/4 cup water
1/4 cup Kirsch
1 cup pitted dark cherries, drained (i soak them in the Kirsch)
2 cup heavy cream, whipped
1/3 cup confectioner's sugar
chocolate curls and maraschino cherries for garnish.
Beat for ten minutes at high speed eggs, vanilla, and 2/3 cup sugar. sift
together flour and cocoa, fold into egg mixture. add melted butter,
stir until JUST mixed. Pour into 3 greased and floured 6'' round pans.
Bake in 350 oven for 10-15 mins
Cool in pans 5 mins, remove and cool on racks.
Combine 1/2 cup sugar and water in saucepan. Boil 5 minutes. cool to
lukewarm and add Kirsch.sprinkle over cake layers. fold confectioner's
sugar into whipped cream. Spread one layer of cake with cream, sprinkle
on 1/2 the cherries. Put second layer on top and repeat. Put last layer
on top and frost top and sides with remaining cream. Garnish.
This doesn't last too long, especially not in warm weather. Store in a
cool place and don't make too long in advance.
Black Forest Cherry Cake
1 3/4 cup  All purpose flour
 1 ts Baking powder
 1/2 ts Salt
 2 oz Semisweet chocolate
 1    Stick butter
 3/4 cup  Granulated sugar
 4    Eggs
 1 ts Almond extract
      -FILLING & TOPPING:
 2 cup  Whipping cream
 2/3 cup  Confectioners sugar
 1/3 cup  Kirsch
16 oz Can pitted red tart cherries
      -drained (reserve liquid)
12    Maraschino cherries w/stems
      -Chocolate curls
   CAKE: Need two 9-inch round cake pans. In a bowl, combine flour,
baking powder and salt. In double boiler or microwave, melt chocolate
over low heat. Cool. In another mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Add melted chocolate and gradually add the flour mixture.
Add almond extract. Pour batter into greased and floured pans. Bake
in a preheated 350 degree oven for 30-35 minutes, or until a cake
tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
Cut each layer horizontally, to make four layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing
bowl, beat cream until stiff. Gradually add confectioners' sugar.
Sprinkle 1/3 Kirsch on a layer of the cake. Cover with whipped cream
and add 1/3 of the drained cherries. Place a second layer on top and
repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of
the remaining whipped cream on the top and sides of the cake. Place
last amount of whipped cream in a pastry bag and pipe rosettes of
whipped cream around the top edge. Top rosettes with stemmed cherries
and garnish top center and sides with chocolate curls (made by
shaving a chocolate bar with a vegetable peeler).
My recipepage at
http://www.df.lth.se/~thanisa/recept

Dall'archivio di google
http://groups.google.it/groups?q=black+forest+cherry+cake&hl=it&lr=&ie=UTF-8
&oe=UTF-8&selm=199711280426.EAA70684%
40out2.ibm.net
&rnum=8
Te ne posto una ma ce ne sono diverse
The following recipe for Schwazwdlder Kirschtorte, or Black Forest Cherry
Cake,
is not my own creation but, rather, a melding and modification of various
recipes commonly available here on the Internet as well as in popular
cookbooks.
I take credit, then, only for time of trial and error experimentation to
achieve
the results I desired.
The goal of this recipe was to re-create a bakery product produced by a
Cleveland, Ohio bakery which closed some 40 years ago.  After much
experimentation
it seems to fulfill its purpose.  Compared to most recipes in use today,
this
cake is heavier, richer, and far more mellow in flavor.
It is not difficult, but is most definitely time consuming.  I hope you will
try
it enjoy it as much as our family does.  The reward speaks for itself.
Sincerely,
Mac
---------- Recipe via Meal-Master (tm) v8.05
      Title: Schwarzwdlder Kirschtorte
 Categories: Cakes
      Yield: 12 Servings
------------------CHOCOLATE GENOISE------------------
      8 oz Bittersweet chocolate
      1 c  Boiling water
      8    Large eggs
      1 ts Vanilla extract
      1 c  Superfine (caster) sugar
      1 1/2 c  Sifted cake flour
------------------CHERRIES W/SYRUP*------------------
      2    1-lb cans morello cherries
           (OR red sour cherries)
    3/4 c  Superfine (caster) sugar
      1 c  Cherry liquid
    1/2 c  Kirsch
--------------------KIRSCH FILLING--------------------
      2 c  Confectioner's (icing) sugar
    2/3 c  Unsalted butter
      2    Egg yolks
    1/4 c  Kirsch
----------------CHOCOLATE BUTTERCREAM----------------
      9 oz Semisweet chocolate
    3/4 c  Superfine (caster) sugar
      3 tb Water
      3    Egg yolks
    1 c  Unsalted butter, softened
     2 tb Vegetable shortening (opt.)
--------------------CREAM TOPPING--------------------
      1 c  Heavy cream
      2 tb Superfine (caster) sugar
      1/2 ts Vanilla extract
      1/2 ts Kirsch
----------------------DECORATION----------------------
     12    Maraschino cheries w/stems
    1/3 c  Kirsch
     1    Bar semisweet chocolate
CHOCOLATE GENOISE
  Preheat oven to 350 degrees F.
  Prepare two 9-inch by 2-inch pans (or two 9-inch springform pans),
greased, bottoms lined with parchment, and then greased again and floured.
In a heavy saucepan bring the chocolate and water to a boil over low heat,
stirring constantly.  Simmer, stirring, for 5 minutes or until the
chocolate thickens to a pudding-like consistency.  (It will fall from the
spoon and pool slightly before disappearing.)  Cool completely.  In a
large mixing bowl, beat the eggs, vanilla extract and sugar with the whisk
beater on high speed for 10 minutes or until triple in volume.  (A hand
beater may be used but it will be necessary to beat for at least 20
minutes.)
 Sift + the flour over the egg mixture and fold it in gently but rapidly
with a slotted skimmer or large rubber spatula until some of the flour has
disappeared.  Repeat with the remaining flour until all flour has
disappeared.  Fold in the chocolate mixture until incorporated.  Pour
immediately into the prepared pans (they will be about 2/3 full) and bake
30 to 35 minutes or until a tester inserted in the centers enters as
easily as it does when inserted closer to the sides.
 The cakes rise to the tops of the pans during baking and will lower
slightly when done, pulling slightly away from the sides.  Avoid opening
the oven door before the minimum time or the cakes could fall.  Loosen the
sides of the cakes with a small metal spatula and unmold at once onto
lightly greased racks.  Reinvert to cool.  The firm upper crusts prevent
falling.  Trim the bottom and top crusts and split each layer in half
horizontally to make (4) +" layers, when ready to complete the cake.
CHERRIES w/SYRUP
 Drain the cherries for 30 minutes, reserving 1 cup cherry liquid.  In a
medium saucepan combine the cherry liquid and sugar and bring to a boil,
stirring constantly, until sugar dissolves.  Boil briskly, uncovered, for
5 minutes.  Add the cherries and simmer, covered, 1 minute.  Remove from
the heat.  Transfer the cherries with a slotted spoon to a jar with
tight-fitting lid and add the Kirsch.  Boil the remaining syrup until
reduced to 2/3 cup and pour over the cherries.  Cover tightly and swirl to
mix.  Cool completely and refrigerate until ready to complete cake.
*Note:  May be prepared well in advance and stored.
FILLING
 In a large mixing bowl, beat the confectioner's sugar and butter
with the whisk beater on low speed until well-blended.  Add egg yolks,
beating on high speed for 3 to 5 minutes, until light and fluffy.  Gently
fold in Kirsch.
CHOCOLATE BUTTERCREAM
 Chop the chocolate into small bits and put in a large mixing bowl.  Bring
the sugar and water to a boil in a small saucepan, and boil for 1 minute.
Pour the boiling sugar mixture over the chocolate and stir until smooth.
If the mixture becomes granular and begins to stiffen, beat in 2
tablespoons vegetable shortening to smooth it out.  Cover and set aside to
cool to room temperature.  In another mixing bowl, beat the egg yolks with
the whisk beater until well blended.  Add the cooled chocolate mixture and
beat well.  Continue to beat on high speed, adding small bits of butter
(about 2 tablespoons) at a time, and beating well until all the butter is
incorporated and the frosting is light and fluffy.
CREAM TOPPING
 Whip cream in a small chilled mixing bowl until frothy.  Add sugar,
vanilla and Kirsch.  Continue beating until very stiff (almost to butter).
DECORATION
 Macerate maraschino cherries in Kirsch for at least 24 hours prior to
assembling cake.  Warm chocolate bar to approximately 80' F., or just warm
enough to prevent splintering.  Form chocolate curls by using a potato
peeler drawn against the length of the bar.  Chill until ready to complete
cake.
ASSEMBLY
 Drain cherries, reserving syrup.  There should be about 1 cup, 2
tablespoons of syrup.  Add additional Kirsch, if necessary.  Transfer the
cakes to a long strip of waxed paper and prick each layer lightly in
several places with the tines of a long fork.  Sprinkle the layers evenly
with the syrup and let them rest for at least 5 minutes.  Cut out a
cardboard round to fit the diameter of the cake layer.  Place bottom layer
on cardboard and spread with 1/3 of the filling.  Distribute an even layer
of cherries (so that they are touching)  on top of filling.  Place 2nd and
3rd cake layers, repeating with layers of filling and cherries.  Top with
4th cake layer. Wrap cake gently in plastic film and refrigerate for at
least 1 hour for filling to become firm.
Remove cake from refrigerator and discard plastic film.  Frost sides only
with chocolate buttercream, using an icing comb to finish and decorate the
sides. Pile the entire amount of cream topping on top of cake.  Use an
icing comb or swirl decoratively into an even layer. Place 12 maraschino
cherries evenly spaced around perimeter of top and pile chocolate curls
decoratively in center. Cover cake closely and refrigerate at least 24
hours (48 hours is better), to allow moisture to equalize and flavors to
mellow.  Serve chilled.

&oe=UTF-8&selm=199711280426.EAA70684%
40out2.ibm.net
&rnum=8
cui prodest una  o piu ricette inglesi di torta tedesca? o austriaca?
se sonon come le ricette di lasagne o spaghetti bolognese c'e' da
strapparsi i capelli.
ora, giusto per stronzopuntismo applicato 
vorrei fare notare che ricercando all'interno delle tore con il nome
foresta nera in questo ng
si trova alla seguente url
http://groups.google.it/groups?hl=it&lr=&ie=ISO-8859-1&q=torta+foresta+nera&meta=
si trovano 66 referti
di cui il primo
http://groups.google.it/groups?q=torta+foresta+nera&hl=it&lr=&ie=UTF-8&selm=6vtula%24fcm%241%40ubnnews.unisource.ch&rnum=1
e' di lili
antica frequentatrice del ng diprovenienza svizzera....
meditate gentemeditate....
susan

 vorrei fare notare che ricercando all'interno delle tore con il nome
Il mio post era per far vedere come ricercare nell'archivio
^___^

 cui prodest una  o piu ricette inglesi di torta tedesca? o austriaca?
giusto. Purtroppo non l'ho trovata in Schwabisch.
Zutaten: 
 6 Eier
250 gr. Zucker
200 gr. Mehl
50 gr. Kakao
6 Esslöffel Wasser
Eigelb mit 6 Esslöffel Wasser und Zucker schaumig ruehren (bis der Zucker 
aufgeloest ist). Eiweiss steif schlagen,  auf Schaummasse geben, Mehl und 
Kakao daruebersieben, vorsichtig unterheben, in mit Pergamentfolie 
ausgelegte Springform fuellen und backen. 
Backzeit: ca 50 Minuten 
Backtemperatur: 180 Grad Celsius
Nach dem Auskühlen zweimal durchschneiden. 
Füllung:
750 gr. entsteinte Sauerkirschen mit Saft (Glas)]
80 gr. Zucker
2 gehaeufte  Esslöffel Speisestärke
1 Esslöffel Wasser
6 Esslöffel Kirschwasser
1 Liter Sahne
2 Esslöffel Zucker
Schokoraspel
12 Sauerkirschen (vom Glas zurückbehalten)
Saft der Kirschen mit in 1 Esslöffel Wasser angerührter Speissestärke und 
Zucker aufkochen. Erster Biskuitboden mit 3 Esslöffel Kirschwasser 
tränken; Kirschmasse auf den Biskuitboden geben und verteilen. 
1 Liter Sahne steifschlagen, mit Zucker süßen. 
1/4 der Sahne auf Kirschmasse geben und verteilen.
Nächster mit 3 Essloeffel Kirschwasser getränkter Boden mit 1/3 der 
restlichen Sahne bestreichen 
Letzter Biskuitboden auflegen, mit Sahne rund herum bestreichen (etwas 
fuer die Sahnerosetten übrig lassen).
Sahnerosetten mit Spritzbeutel aufspritzen, Torte mit Schokoraspeln am 
Rand und in der Mitte bestreuen. Auf jede Sahnerosette eine Kirsche 
legen.



si ma ripeto che senso ha ricercare una torta tedesca nei gruppi
inglesi
spesso e volentieri le ricette inglesi e americane sono terribili se
confrontare con gli originali ben noti.
susan

 inglesi
Hai perfettamente ragione