Possibly Germany's most famous cake: Schwarzwalder Kirschtorte (Black Forest Cake) | European Cuisines traditional bollenhut The ancestors of the cake we now know started emerging during this period. Desserts involving cooked cherries, kirsch, and cream or whipped cream were well known in the late 1800's. Around the turn of the century, the first known kirschtorte appeared near Zug in Switzerland, where kirsch was distilled from the famous Zuger sour cherries. It was probably just a matter of time before someone combined the cake with the cherries, the cream and the kirsch. There might even have been a visual component involved: some writers suggest that the look of the cake is a sort of visual pun on the traditional costume of country girls in some parts of the Black Forest -- reflecting their black or dark brown skirts, their white blouses, and their traditional hats covered with large cherry-red woolen bobbles. Maybe, maybe not.

What we do know is that the famous confectioner Josef Keller (1887-1981) claimed to have invented the modern-style kirschtorte in 1915 at the Café Agner in Bad Godesberg, near Bonn... though the claim was never verified. Whether he did invent it or not, the cake appears in written recipes for the first time in the mid-1930s, turning up in 13th place on a list of favorite German cakes in 1949. Its popularity in Germany grew quickly and steadily after that, and it's during this period that the kirschtorte starts appearing off its home turf, particularly in Britain. There the new arrival was unfortunately treated very badly. Normally the first things it lost were the kirsch -- since this would have been an exotic and expensive commodity in the UK until a couple of decades ago -- and its name, which was quickly anglicized into Black Forest cake / torte / gateau. One by one the cake's other sterling attributes began to fall away as it was made by more and more people who had no idea what the original recipe was supposed to look like.

In this sadly reduced form it became a mainstay of British bad-restaurant cuisine during the period described in Simon Hopkinson's and Lindsey Bareham's dryly funny UK food history-cum-cookbook The Prawn Cocktail Years, and this seems to be the cake which has been exported to large portions of North America. Fortunately the non-ruined version of Schwarzwälder kirschtorte still thrives on its home ground, where the baking industry works under regulations that require a kirschtorte to be made according to a basic set of guidelines. The rules define it as either "a cake made with Kirschwasser and whipped cream or with Kirschwasser and buttercream, or a combination of the two" -- so without the kirsch, the cake isn't genuine. The presence of fruit is actually considered secondary to the presence of the kirsch, the flavor of which has to be clearly apparent. The layers -- of a light Viennese cake or sponge -- must contain at least 3% cocoa or chocolate (though there can be more), and the topping must be of either buttercream or whipped cream, and garnished with chocolate.

But inside those guidelines, naturally there's a fair amount of discussion among interested bakers about the fine points of cake construction technique and secondary ingredients. Slice the layers from a single cake, or bake them separately? Cherry compote or whole cherries in the filling? Add a shortcrust-pastry base and use sponge cake or Viennese cake in only the upper layers? The discussion goes on.** But regardless of the quibbling of the experts, Schwarzwälder kirschtorte remains one of Germany's favorite cakes, if not the favorite, often known as the "Queen of Cakes". It appears in good bakeries all over the three German-speaking central European countries, and the Todtnauer holiday region in the Black Forest sponsors an annual Schwarzwalder Kirschtorte festival. Our recipe is an adaptation of one which has been making the rounds on the Net since the first days of online recipe exchange, though its source is uncertain due to its attribution having been stripped off long ago. This recipe uses both buttercream and whipped cream, and also follows the bake-the-layers-separately routine.

This is a little more work than baking just one layer and slicing it -- but it seems a good way to keep the kirsch evenly distributed, rather than making it easier for it to leak out of the upper layers and pool in the cake's bottom. The three baked layers: they'll fall a little after baking to about 3/4 inch thick 1 teaspoon vanilla extract or essence 4 ounces unsweetened baking chocolate, melted 1 cup flour, sifted Black Forest Cake / Schwarzwalder Kirschtorte: The best recipe! the traditional bollenhut The ancestors of the cake we now know started emerging during this period. Desserts involving cooked cherries, kirsch, and cream or whipped cream were well known in the late 1800’s. Around the turn of the century, the first known kirschtorte appeared near Zug in Switzerland, where kirsch was distilled from the famous Zuger sour cherries. It was probably just a matter of time before someone combined the cake with the cherries, the cream and the kirsch.

There might even have been a visual component involved: some writers suggest that the look of the cake is a sort of visual pun on the traditional costume of country girls in some parts of the Black Forest — reflecting their black or dark brown skirts, their white blouses, and their traditional hats covered with large cherry-red woolen bobbles. Maybe, maybe not. What we do know is that the famous confectioner Josef Keller (1887-1981) claimed to have invented the modern-style kirschtorte in 1915 at the Café Agner in Bad Godesberg, near Bonn… though the claim was never verified. Whether he did invent it or not, the cake appears in written recipes for the first time in the mid-1930s, turning up in 13th place on a list of favorite German cakes in 1949. Its popularity in Germany grew quickly and steadily after that, and it’s during this period that the kirschtorte starts appearing off its home turf, particularly in Britain. There the new arrival was unfortunately treated very badly.

Normally the first things it lost were the kirsch — since this would have been an exotic and expensive commodity in the UK until a couple of decades ago — and its name, which was quickly anglicized into Black Forest cake / torte / gateau. One by one the cake’s other sterling attributes began to fall away as it was made by more and more people who had no idea what the original recipe was supposed to look like. In this sadly reduced form it became a mainstay of British bad-restaurant cuisine during the period described in Simon Hopkinson’s and Lindsey Bareham’s dryly funny UK food history-cum-cookbook The Prawn Cocktail Years, and this seems to be the cake which has been exported to large portions of North America. Fortunately the non-ruined version of Schwarzwälder kirschtorte still thrives on its home ground, where the baking industry works under regulations that require a kirschtorte to be made according to a basic set of guidelines. The rules define it as either “a cake made with Kirschwasser and whipped cream or with Kirschwasser and buttercream, or a combination of the two” — so without the kirsch, the cake isn’t genuine.

The presence of fruit is actually considered secondary to the presence of the kirsch, the flavor of which has to be clearly apparent. The layers — of a light Viennese cake or sponge — must contain at least 3% cocoa or chocolate (though there can be more), and the topping must be of either buttercream or whipped cream, and garnished with chocolate. But inside those guidelines, naturally there’s a fair amount of discussion among interested bakers about the fine points of cake construction technique and secondary ingredients. Slice the layers from a single cake, or bake them separately? Cherry compote or whole cherries in the filling? Add a shortcrust-pastry base and use sponge cake or Viennese cake in only the upper layers? The discussion goes on.** But regardless of the quibbling of the experts, Schwarzwälder kirschtorte remains one of Germany’s favorite cakes, if not the favorite, often known as the “Queen of Cakes”. It appears in good bakeries all over the three German-speaking central European countries, and the Todtnauer holiday region in the Black Forest sponsors an annual Schwarzwalder Kirschtorte festival.

Our recipe is an adaptation of one which has been making the rounds on the Net since the first days of online recipe exchange, though its source is uncertain due to its attribution having been stripped off long ago. This recipe uses both buttercream and whipped cream, and also follows the bake-the-layers-separately routine. This is a little more work than baking just one layer and slicing it — but it seems a good way to keep the kirsch evenly distributed, rather than making it easier for it to leak out of the upper layers and pool in the cake’s bottom.

The three baked layers: they’ll fall a little after baking to about 3/4 inch thick For the cake: 1 teaspoon vanilla extract or essence 4 ounces unsweetened baking chocolate, melted 1 cup flour, sifted 1 1/2 cups confectioners’ sugar / icing sugar 1/3 cup unsalted butter 2 cups canned sour cherries, drained 2 tablespoons confectioners’ / icing sugar 1 cup heavy cream, whipped 8 ounces semisweet chocolate A couple of notes before starting: The cake layers are made without any leavening agent such as baking powder — so that the only thing that makes the layers rise in the baking is the air you’ve beaten into the batter. You therefore have to concentrate on incorporating as much air as possible during the beating process. If using a mixer, make sure to use the whisk attachment instead of the normal cake beater. If using an egg beater or hand mixer, you may need to beat the basic egg and sugar mixture for longer than ten minutes to get it light and fluffy enough. Because the cake doesn’t contain any shortening, it stales quickly.

The buttercream filling/icing therefore fulfills another function besides just tasting nice and holding the layers apart: it keeps the cake from drying out prematurely. If as you’re constructing the cake you start getting the feeling that there isn’t going to be enough buttercream to cover it evenly on the outside to at least 1/4 inch thick, pause to make some more buttercream. Later on you’ll be glad you did. The final result after the whipped cream topping goes on FOR THE CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. (Do not use oil to grease the pans: use butter or Crisco or a similar solid fat. If you use oil, the layers will probably stick to the pans. Also: make sure you do the greasing and flouring even if you have nonstick pans.) Bake the layers in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.

Cool cakes in pans for 5 minutes; then carefully turn out on racks and allow to cool completely. FOR THE SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FOR THE FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tablespoons confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries.

Grated chocolate is perfectly acceptable as a topping, but if you prefer to make chocolate curls from a chocolate bar, shave them off the bar (at room temperature) with a vegetable peeler. Refrigerate the curls until ready to use. Press the chocolate curls on sides of cake; sprinkle a few on the top. Chill the cake until serving time. Afterwards, because of the cream, keep the cake in the fridge until it’s finished. *Just a quick note here to avoid confusion: kirschwasser is not cherry brandy, or any kind of cherry liqueur. It’s not a sweet spirit at all. You could describe it as a schnapps in the original sense of the word — nothing like the sweet “schnapps” concoctions of more recent times. **There’s also a Swedish variant in which all the layers are meringue, but this one seems to drop out the kirsch entirely, so it’s not really a Black Forest cherry cake regardless of its name. Disclosure: I’ve ganked this recipe from its home at EuropeanCuisines.com because I put it there to begin with, and I bloody well feel like it.

🙂 Thinking it’s time to make this cake again… was last modified: March 27th, 2013 by Diane Duane Share this: Authentic Black Forest Cake Recipe - Schwarzwälder Kirschtorte Facts Home > German Desserts > Black Forest Cake Black Forest Cake Recipe Facts about the most famous German dessert recipe There is more than one black forest cake recipe around, however, an authentic Schwarzwälder Kirschtorte must meet certain standards. Read on, and learn what makes a great black forest cherry cake. It is not certain that the Schwarzwälder Kirschtorte originates in the black forest at all, probably the cake came from Switzerland. Also, the creator of this most famous German cake is not proven. The cake was first mentioned in a German pastry recipe book in 1934. I know we Germans sometimes overdo with regulations, and of course there are rules about our delicious Schwarzwälder Kischtorte as well. Take it as a sign of quality, that you get the real thing. According to the German guidelines for fine pastries a black forest cherry cake must include the following ingredients.

Guidelines for a German black forest cake recipe: chocolate sponge layers, the bottom layer can also be a sweet shortcrust pastry whipped cream or buttercream, or a combination of both cherries and Kirschwasser (cherry schnapps, Kirsch) The cherry spirit flavour must be noticeable the gateau is covered with whipped cream or butter cream and decorated with cream roses, cherries and grated chocolate. Advertisement Semi-sweet chocolate curls or shavings Directions for black forest cake recipe Before you start, please check this page for flour facts and gram to cup conversion. Preheat the oven and grease a 28 cm (11 in) springform pan. Prepare the shortcrust pastry: Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until you get a smooth dough. Roll the dough out and line the bottom of the springform pan, prick the dough a few times with a fork. Bake in the preheated oven at 180°C/350°F for 15 minutes.

Remove the pastry immediately from the pan and let it cool on a wire rack. Clean the springform pan, grease the bottom and line with baking paper. Prepare the Sponge: Put the eggs into a large mixing bowl, use a handmixer at the highest speed and whisk the eggs until foamy. Slowly sprinkle the sugar and vanilla sugar into the egg mixture while you continue whisking. Whisk for at least 2 minutes after the sugar is added. The egg mixture should be very fluffy and nearly white. Sift and mix the flour and cornstarch, baking powder, cinnamon and cocoa, and stir into the egg mixture quickly. Spoon the sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes at 180°C/350°F. Remove the sponge from the oven, remove the ring from the pan and let the sponge cool down. Carefully peel off the baking paper and cut the sponge in half horizontally. Prepare the filling: Blend the arrow root/cornstarch with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar.

Heat the liquid until it boils, stir occasionally, and let it simmer for a minute, add the well-drained cherries (set 14 cherries aside for the decoration) and remove from the oven. When the mixture is cool add the Kirschwasser. Soak the gelatine in the cold water for ten minutes, warm it up while stirring until the gelatine has dissolved. Let it cool. Whip the cream until nearly stiff, add the gelatine, the sifted icing sugar and the vanilla sugar. Continue whipping until the cream is very stiff. Discover the German cuisine Want to find more delicious German recipes? Here are some recommended books for you available through Amazon.com Disclosure: Some links on this page are affiliate links. This means when you buy a product through one of these links, for example at Amazon.com, I earn a small commission (there is no extra cost for you). This money helps me to maintain this website and provide the free information for you. Thank you in advance for your support. Click an image for details Amazon Affiliate Links V-Day Sweet: Schwarzwalder Kirschtorte - Mad in Crafts Mad in Crafts by madincrafts 3 Comments Please share!

I spent the summer between my junior and senior years of high school in Europe. With 4 of my classmates. And I got paid to do it. It was a very difficult period in my life. The trip was part of a school program, and it took place back when the economy was flush and people didn’t know what to do with all the money that was just lying around. “Why don’t we send some kids to Germany?” “Sure, just throw some Deustche Marks at them.” Yes, this was pre-Euro, people. I am that old. Since my 17th birthday would take place while we were in Germany, my mom secretly sent some money along with our college-aged chaperone to trot down to the local Backerei (aka the most wonderful place on earth) to buy me a Schwarzwalder Kirschtorte, known to Americans as Black Forest Cake. If the cake is made to a traditional recipe, it’s definitely an adult dessert as the whole thing is dosed pretty heavily with kirsch, a German cherry brandy.

My 17th birthday cake had kirsch-drenched cake, kirsch-laden filling, whipped cream with a touch of kirsch, and each piece had its own secret hidden cherry encased in, you guessed it, kirsch. Since we were a group of 16- and 17-year-old lightweights, by the time half of the cake was gone, we were giggling uncontrolably and had decided that “kirsch” was absolutely the funniest word in the history of words. While I am on a tangent: When the chaperone went to order the cake from the Backerei, he had to do all the ordering in German. The baker asked him for a name. Excited that the bakery would be putting my name on the cake, he very carefully spelled out (in Deutsch pronunciation) J-E-S-S-I-C-A. Even though the baker gave him a very strange look, the chaperone walked back to campus proud of his successful German transaction. It wasn’t until he picked up the cake and noticed that my name was not piped on the top of it that he realized that the baker had been asking him for HIS name.

My cousin Mollie was chosen to go on the same school trip a few years after I was, so we have always had a fondness for all things Deutsch (all non-Nazi things, that is). My husband was gracious enough to share me on Valentine’s Day, and Mollie and I are going to make a German feast in celebration of her recent birthday. We are making rouladen, spaetzle, and kraut. To surprise her, I made her a Schwarzwalder Kirschtorte for dessert. And this is how I did it. To make this short-cut version of Black Forest Cake, you need: Fudge cake mix and the ingredients to make it 40 oz – canned tart cherries, pitted sugar First, make the cake mix according to the directions on the box. Pour the batter into 2 9-inch rounds. Bake as directed. Cool and remove from pans. In a chilled bowl, whip 3 cups heavy cream with 1/3 cup powdered sugar and a few tablespoons of kirsch. Don’t immediately switch your mixer on high! Heavy cream everywhere! Gradually work your way up from low to high, stopping when stiff peaks form.

You should feel free to sing some Devo while you are going this. Drain your cherries over a bowl. BTW, if anyone tells you that you can make Black Forest Cake with cherry pie filling, cross them off your Christmas card list because they are not your friend. This is one substitution that is not allowed, if for no other reason than it is so easy to walk one aisle over in the supermarket and get the canned tart cherries instead. Look how good it looks already. EVERYBODY, COME AND SEE HOW GOOD I LOOK! Spread a layer of whipped cream on the cake. See those crumbs that made their way into the cream? We don’t care about them. Forget them entirely. Plop some of the cooked cherry mixture on top of the whipped cream. This is what it will look like if you don’t make sure it has totally cooled off first. Whoops. Put on another layer of cake, more booze, more whipped cream, more cherries. This is what it looks like when the cherry mixture has actually cooled. Top with a third layer of cake. What happens to the fourth cake half, you ask? This does. Crumble the last cake half in a bowl.

This is a great job for any little helpers in the house. Here’s where we are so far. Yes, it looks like a mess. But a mess you would totally eat, right? Frost the cake with the remaining whipped cream. Pat the crumbled cake onto the sides of the frosting. Pipe an edge of whipped cream around the top of the cake and fill the middle with whatever cherries you have left. Disclaimer: Anyone of you who feel inclined to laugh at the next picture, just remember – IT’S THE THOUGHT THAT COUNTS! So it’s not the prettiest cake ever, but what it lacks in aesthetic appeal, it makes up for in ginormousness. This sucker is huge. And there are only going to be three of us eating it. I sense some “Isn’t kirsch the funniest word ever?” moments in my future. EDIT: Whoops! I realized that I never gave you guys the actual recipe. Duh. Here it is: 2 T. cherry brandy Mix cake mix and bake in two 9-inch layer pans. Turn onto racks and allow to cool. Drain cherries, saving syrup.

Mix 1/4-cup of syrup with 1/4-cup cherry brandy. Combine syrup mixture with cherries, white sugar and cornstarch in saucepan. Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat and stir in vanilla. Cool before using. Combine whipping cream and confectioners sugar in chilled bowl. Add 2-tbsp cherry brandy, if desired. Beat at high speed to stiff peaks. Combine 1/4-cup cherry syrup with 1/4-cup cherry brandy or just use 1/2 cup cherry syrup. Split each cake layer in half horizontally. Set bottom layer on cake plate. Use pastry brush to moisten layer with 1/3 of cherry syrupand brandy mixture. Frost with one cup whipped cream. Spread with 3/4-cup cherry filling. Top with 2nd cake layer and repeat syrup, cream and filling. Top with 3rd layer and repeat. Crumble 4th cake layer into fine crumbs and reserve. Frost sides of cake with whipped cream. Use rest of whipped cream and cherry filling to decorate, then place balance of filling in circle at the center top of the cake.

Decorate sides of cake with thick coating of crumbled cake crumbs. Schwarzwälder Kirschtorte / Black Forest Cherry Cake | Corner Café Schwarzwälder Kirschtorte / Black Forest Cherry Cake Filed under: Cakes & Cupcakes — SeaDragon @ 10:38 pm Tags: Baked , German , Special Occasions The Black Forest Cherry Cake, or its original German name of Schwarzwälder Kirschtorte, originated in the Black Forest region of Germany. The Schwarzwald (Black Forest) region is known for its sour cherries (Morello cherries) and the cherry liqueur known as ‘Kirschwasser’ (or just ‘Kirsch’ in English) distilled from the sour cherries. Many people mistakenly thought that chocolate is the main ingredient in making the Black Forest Cake, and using it in combination with any berry fruit can be called a ‘Black Forest Cake’ but it is not so. Remember that cocoa trees only grow in the tropics, and chocolate only arrived into Europe around the 16th century, so chocolate would not be an ingredient used in making cakes in Germany before that time.

The Kirsch and the sour cherries are actually the most important ingredients as can be noted in its German name, ‘Kirschtorte’ which implies cake made from Kirsch. Chocolate is only used as a compliment to the Kirsch and the sour cherries when the version of the cake we know and love today made its appearance around the beginning of the 20th century. Makes one 22cm cake 1/2 teaspoon cream of tartar 1/4 teaspoon bicarbonate of soda (baking soda) Cherry Compote: 680g-jar pitted sour cherries (see picture below), drained well 125ml cherry juice, from the jar of sour cherries 35g (2 tablespoons) caster sugar 20g (2 tablespoons) cornflour 20ml cherry juice, from the jar of sour cherries The jar of Pitted Sour Cherries I used.

Ganache: 50g (3 tablespoons) caster sugar 30ml (1 1/2 tablespoons) kirsch For Assembly: 50ml kirsch, for brushing cake layers maraschino cherries with stem, drained well on kitchen paper, for decoration chocolate curls, for decoration [Preparation] Chocolate Sponge Cake: 1. Preheat oven to 180°C. Grease a 22cm round springform cake tin and line the base with baking paper. Sift together flour, cocoa, cream of tartar and soda twice. 2. Beat egg whites and salt until foamy. Gradually add the sugar, spoonful by spoonful, and beat until stiff peaks form. 3. Beat in egg yolks, one at a time. Fold in sifted dry ingredients gently but thoroughly, do it in two or three batches. 4. Pour the batter into the cake tin. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter. 8. Bake for about 35 to 40 minutes, or until cooked. Cherry Compote: Dissolve cornflour with 20ml cherry juice.

Bring 125ml cherry juice to the boil with the sugar until sugar dissolved. Lower heat and add the cornflour paste and the drained cherries, stirring quickly to combine. Remove from heat and let cool to room temperature. Fill into a piping bag without a nozzle attached. Ganache: 1. Break the chocolate into small pieces. Warm the cream in a saucepan over very low heat then add and melt the chocolate until smooth. Let cool to room temperature. 2. When cold, beat until soft and plaer in colour then fill into another piping bag fitted with a round nozzle. Kirsch-Flavoured Crème Chantilly: Beat cream, sugar and kirsch until stiff. Fill half of the cream into another piping bag fitted with a star nozzle. Assembly: 1. Cut the cake into three layers. 2. Place the first cake layer on the cake board. Drizzle or brush the cake layer with 25ml of kirsch. Then pipe alternate rings of Cherry Compote and Ganache over the cake. 3. Place the second cake layer on top. Press lightly to secure. Drizzle or brush the layer with the remaining 25ml of kirsch.

Pipe alternate rings of Cherry Compote and Crème Chantilly over the cake. 4. Place the final cake layer on top. Press lightly to secure. Frost the cake all over with the Crème Chantilly not filled into the piping bag. 5. Pipe rosettes of remaining Crème Chantilly in the piping bag on top to decorate. Place a maraschino cherry with stem on top of each rosette. Scatter chocolate curls over the top to finish. Texture: Sweet & sour flavours with a moist texture Consume: Best within 2-3 days Storage: Chill, covered, in the refrigerator Recipe Reference: ‘ Schwarzwalder Kirschtorte ’ recipe in Japanese at .tsuji Black Forest Cake (Schwarzwälder Kirschtorte) Recipe & Ingredients Black Forest Cake (Schwarzwälder Kirschtorte) Recipe Schwarzwälder Kirschtorte is popularly knows as Black Forest Cake Germany, one of the most important economies in Europe has a glorious history and the food habits have evolved over a period of time. Beer is the staple drink with Octoberfest, which, while it originated here, is celebrated in many more countries now.

Historically, German people loved their game meats including wild boars, rabbits, venison while in the modern day pork and chicken have started to dominate the markets. Some of the common meat dishes in the country include Bratwurst, Schwarzwurst, Currywurst and Sauerbraten, Side dishes include mashed potatoes, French fries and certain types of noodles. Desserts includes many types of cakes and tarts and one of the most famous in German cuisine is Schwarzwälder Kirschtorte, the others include Cheesecake, Doughnuts and Pancakes. For today’s recipe, I’ve chosen one of the most famous desserts from Germany- Schwarzwälder Kirschtorte. This cake is made using the Kirsch or Cherry Liquor, this is mixed with cream and layered in between a chocolate cake which is finally decorated with cream, chocolate and cherries. This mixture gives the cake its unique taste and makes it an absolute delight to have. The cake is internationally known as Black Forest Cake based on the region of its origin. The cake can be made without liquor as well, by replacing it with some cherry water, this kind of preparation is famous in the US and many Asian countries.

Let’s see this recipe on how to make this cake at home and enjoy the perfect German dessert. Here is your Schwarzwälder Kirschtorte Recipe. Ingredients (makes a 8 inch cake) For Chocolate Sponge All purpose flour – 1 cup Cocoa powder – 1/4 cup Schwarzwalder Kirschtorte | RecipeLion.com Schwarzwalder Kirschtorte You must be logged in to add a private note. Login | Register My Notes We are adding the recipe to your Recipe Box. This was added to your Recipe Box. You must be logged in to add a recipe. Login | Register Ingredients 4 squares (ounces) baking chocolate, melted 1 c sifted flour 1 1/2 c powdered sugar 1/3 c unsalted butter 2 c drained canned sour cherries 2 T powdered sugar 1 c heavy cream, whipped 8 ounces semisweet chocolate bar Instructions (Black Forest Cherry Cake). Servings: 8. Beat eggs, sugar and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into egg mixture, ending with flour. Pour into three 8 inch round cake pans that have been well-greased and floured.

Bake in preheated oven 10 to 15 minutes, until cake tester inserted in center comes out clean. Cool cakes in pans 5 minutes, turn out onto racks to cool completely. Make syrup by combining sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick cake layers and pour syrup over all 3 layers. Beat sugar and butter until well-blended to make filling. Add egg yolk, beat until light and fluffy, about 3 to 5 minutes. Fold in kirsch. To assemble cake, place 1 layer on cake plate. Spread with filing. Using 3/4 cup cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tablespoons powdered sugar into whipped cream. Cover sides and top of cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from bar, shave bar (at room temperature) with vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on top. Chill until serving.

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For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem. Where will my image appear? Generally your image will appear where you uploaded it: in the article image gallery. Who owns the images I upload? The rights owner of the image continues to own the image; uploading your image to Prime Publishing does not transfer ownership. Black Forest Cake (Schwarzwalder Kirschtorte) – Alessa's Bakery Reviews (0) Product Description Black Forest Cake is a traditional German cake (Schwarzwälder Kirschtorte), a delicious combination of chocolate cake sponge, kirsch (wild sour cherry liqueur) and whipped cream; it can be a wonderful choice for anniversaries, a romantic date, a party with friends or just when you have a sweet-tooth. From time to time, each one of us needs a special treat, so why not try Black Forest? Rest assured, you will feel like in the 7th ups. Usually, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer.

Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). This awesome cake’s name does not refer to the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather to the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries. This is the special ingredient, with its distinctive cherry pit flavor and alcoholic content that gives the cake its unique flavor. Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake that combined cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany. P.S. Please keep in mind that is just for 21+ year olds.

But if you want to, I can also bake it so that it is suitable for kids as well and I assure you they’ll enjoy it, so that they will ask for a second slice. Reviews Top 10 German foods – with recipes | About Germany | Expatica Germany Top 10 German foods – with recipes 26 comments Each German region has its own specialty dishes plus regional variations of top German cuisine recipes. Here are 10 top German foods you have to try, recipes included. German food is rich, hearty and delicious and many top German dishes make great comfort food. Each region has its own speciality dishes and traditional cuisine, and your list of top 10 German foods can easily change from one city to the next. Thinking about a present? What about Jamie Oliver's Christmas Cookbook? Buy Now! Many German foods are easier to make than you think, and you'll find it's not too difficult to incorporate one of these dishes into your weekly meals. Besides this, the German fermented cabbage salad known as sauerkraut has been found to be probiotic-rich and full of vitamins. What better way to explore German culture than creating your own German food specialties?

Here is a list of the top 10 German foods and some of the best German recipes to make your own – both authentic and with a twist. If you would also like to experiment cooking traditional German food recipes don't miss the Traditional Bavarian Recipes Cookbook: Biergarten Cookbook . Guten Appetit! Rouladen This typical German food involves wrapping thinly sliced meat – usually beef but also veal or pork – around a filling of bacon or pork belly, chopped onions, pickles and usually mustard, and then browned and simmered in broth (braised). The mixture changes between regions, with some variations including minced meat. It is common to serve this dish with gravy, dumplings, mashed potato or blaukraut (cooked red cabbage). This was once considered a common dish using cheap meats but is now eaten at festivals, weekends and family meals. Make your own: Experiment with pork rouladen stuffed with wild mushrooms . Kasespatzle These soft egg noodles are Germany's answer to pasta.

Spätzle is especially popular in the south of Germany and considered a Swabian speciality and associated with the Baden-Württember state, although the origin of this dish is disputed and variations are found in neighbouring countries. These noodles made from wheat flour and egg are often served topped with cheese (käsespätzle) – rather like macaroni cheese – and sometimes with roasted onions too. They are also used to accompany German meat dishes that use lots of sauce or gravy, such as Rouladen, or in stews, such as Gaisburger Marsch (a Swabian stew). They are sometimes served boiling hot, straight from the pan, so be careful. When cooking, a Swabian guide is to use one more egg than the number of guests. In some regions the dough is mixed with other ingredients, such as cherries or apples (Kirschspätzle or Apfelspätzle respectively, common in Allgäu), liver ( Leberspätzle ), saukraut ( Krautsp ä tzle ) or even using beer instead of water. Make your own: This recipe with pictures has instructions and inspiration. Find tips on getting the right consistency or watch a video .

Rote grutze Rote grütze is a red fruit pudding that is a popular dessert in north Germany. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little cornstarch or cornflour. It’s served with cream (sahne), milk or vanilla sauce or ice-cream. Make your own: Watch a video guide . Eintopf A steaming bowl of eintopf will warm anyone on a cold day. The name of this traditional German stew literally means ‘one pot’ and refers to the way of cooking rather than a specific recipe. However, most recipes contain the same basic ingredients: a broth, vegetables, potatoes or pulses and then some meat (commonly pork, beef or chicken) or sometimes fish. There are many eintopf regional specialities, such as lumpen und fleeh (which means ‘rags and fleas’) in the Kassel area, similar to Irish stew, or with lentils (linseneintopf) typical in Thüringen.

Make your own: Buy now your German Food Recipe Book Kartoffelpuffer, Klosse and Bratkartoffeln Surveying the top German foods, one might come to the conclusion that Germans love potato. Certainly it is a common ingredient in many German foods and side dishes. Kartoffelpuffer are shallow pan-fried pancakes made from grated or ground potatoes mixed with flour, egg, onion and seasoning. You can enjoy them either salty as a side dish to a main course of meat or fish, or sweet with apple sauce, blueberries, sugar and cinnamon. Look out for them in outdoor markets in the winter. German potato dumplings (Kartoffelknödel or Kartoffel Klösse) are also a common staple in dishes, served either as a side or main dish, in soups or sweet. You may see dumplings on menus called Klösse (or Klöße, said 'kla-sa') in west and north Germany and Knödel (said 'ka-na-del') in south-east Germany, or sometimes filled with fruits or meats. Another common German side dish made of potatoes is bratkartoffeln, sometimes referred to as Germany's answer to fries.

It's a basic but tasty recipe that involves boiling potatoes and then frying them with bacon and onion. Make your own: The cupcake version . Schnitzel and apple strudel What do these dishes have in common? They are both the national dishes of Austria, although they have also been adopted into German cuisine and in restaurants worldwide. A schnitzel is a thin, boneless cutlet of meat, which is coated in breadcrumbs and often served with a slice of lemon. You can choose a Wiener Schnitzel (Viennese schnitzel), which is made of veal, or a Schnitzel Wiener Art made of pork (Schwein). If you order a Hamburg-style schnitzel, it will arrive with a fried egg on top, while a Holsten-style schnitzel will come with an egg, anchovies and capers. Apfelstrudel (apple strudel) is a popular dessert of buttery pastry filled with apples flavoured with sugar, cinnamon, raisins and breadcrumbs. It became popular in the 18th century under the Habsburg empire. The delicate flakey pastry is made from an elastic dough, which is kneaded and stretched until it’s almost paper thin.

The thin pastry layers are buttered together, before being wrapped around the apple filling and baked. It’s served warm in slices sprinkled with powdered or icing sugar. Make your own: Quick apple and pecan strudel with cinnamon . Wurst There are more than 1500 different types of Wurst (sausage) made in Germany and you’ll find street stalls selling them everywhere. The most popular include Bratwurst (fried sausage) made of ground pork and spices, Wiener (Viennese), which is smoked and then boiled, and Blutwurst and Schwarzwurst, which are both blood sausages. Look out for regional specialities like Berlin’s Currywurst (sausage with curried ketchup on the top), Bavaria’s Weisswurst, a white sausage that you peel before eating with a sweet mustard, and Nuremberg's grilled Rostbratwurst, served with fermented shredded cabbage (sauerkraut). In Thuringian the local Thüringer Rostbratwurst has received protected geographical status and the recipe dates hundreds of years. It is characterised from other sausages by distinctive spices (such as marjoram and caraway).

Make your own: Martha Stewart's beer-braised bratwurst with cabbage . The benefits of German sauerkraut The fermenting process that naturally preserves sauerkraut is ripe with probiotic power. Sauerkraut contains properties that also reportedly fight cancer and aid upset stomachs and ulcers. It is also a good source of iron, protein and fiber, plus contains vitamins A, C and K. Apart from cabbage, water and salt, which starts the process, you don't need any other ingredients – except time, for the fermentation to occur. To make it at home, you can try this Bavarian-style sauerkraut or see a video and image guide . Make sure you don't make mistakes during fermentation , and read tips on how to know if your fermentation has gone bad . For a quicker cabbage side-dish you can also try Rotkohl, which is a braised red cabbage dish (see a recipe with photos ) that is typically served warm. Interesting German Cuisine Book Proposals Expatica Updated 2016.

Photo credit: Alex Morley (Apple strudel), Robspinella (Rouladen), Takeaway (Kasespatzle), Butaris (Eintopf), Brücke-Osteuropa (Sauerbraten), superscheell (Brezel), Mikelo (Schwarzwalder kirschtorte), Benreis (Schnitzel), sanfamedia.com (thumbnail). Comment here on the article, or if you have a suggestion to improve this article, please click here. If you believe any of the information on this page is incorrect or out-of-date, please let us know. Expatica makes every effort to ensure its articles are as comprehensive, accurate and up-to-date as possible, but we're also grateful for any help! (If you want to contact Expatica for any other reason, please follow the instructions on this website's contact page .) Name *

Question: The German dessert Schwarzwalder Kirschtorte is known by what name in Britain?
Answer: Black Forest gateau