Black Forest Cake (Schwarzwaelder Kirsch Torte)

This cake is one the most popular classic cakes in Germany. The name comes from the speciality liquor (Schwarzwaelder Kirsch Wasser) distilled from tart cherries of the Black Forest mountain region in southwestern Germany. The cake consists of layers of chocolate cake with whipped cream and cherries between each layer. Then it is decorated with additional whipped cream, maraschino cherries and chocolate shavings. Kirschwasser is also added to the cake.The two links that will be helpful when preparing the cake:http://en.wikipedia.org/wiki/Black_Forest_cakeThe recipe (English Transalation) is from this site:http://www.chefkoch.de/rezepte/69991026035641/Schwarzwaelder-Kirschtorte.html

Black Forest Cake (Schwarzwaelder Kirsch Torte)This cake is one the most popular classic cakes in Germany. The name comes from the speciality liquor (Schwarzwaelder Kirsch Wasser) distilled from tart cherries of the Black Forest mountain region in southwestern Germany. The cake consists of layers of chocolate cake with whipped cream and cherries...

Summary

4550
  • CourseDessert
  • CuisineGerman
  • Yield16 servings 16 serving

Ingredients

Biscuit base ( I bought the prepared cake bases for SKT which is available in supermarkets in Germany)
Butter
75 Grams
Eggs
6
Sugar
180 Grams
All Purpose Flour
100 Grams
Baking Powder
2 Teaspoons
Cornstarch (Speisestaerke)
50 Grams
Bittersweet Chocolate ( Kuvertuere, Zartbitter)
140 Grams
Filling
Cherries from a Grams
glass jar (drained weight) 800
Juice from cherries
500 Millilitres
Cornstarch, (levelled)
4 Tablespoons
Sugar
2 Tablespoons
Kirschwasser (Liquor)
100 Millilitres
Whipped Cream
800 Millilitres
Vanilla Sugar
Packet 3
Cherries (candied)
17
Chocolate shavings , Bittersweet
100 Grams

Steps

  1. Melt the bittersweet chocolate with butter in a waterbath. Seperate the eggs. Beat the egg whites to stiff peaks. (Ref: See links & videos in Step 8.)
  2. Beat egg yolks with sugar till fluffy. Stir in bittersweet chocolate. Sift the flour, cornstarch and baking powder into the egg whites and lightly fold.(Ref: Folding -See link in Step 9.)
  3. Fill the mix in a baking paper lined springform pan. Preheat the oven at 175 degree celsius. Bake it for 40-45 minutes. Leave it to cool on a wire rack. After it is cooled , divide the cake twice horizontally (3 layers).(Ref: See video in step 9.)
  4. Pour sour cherries through a sieve and seperate the juice , mix corstarch with sugar and stir with juice until smooth. Bring the remaining juice to boil, add cornstarch and bring to a boil, add the cherries and let it cool slightly, and set it by pouring half of the cherry liquor (Kirschwasser).
  5. Soak the the 2 layers of cake with cherry liquor (Kirschwasser) and distribute the half of the cherry mixture and let it cool and allowed to gel.
  6. Whip the cream until stiff with vanilla sugar. Place the first layer on the cake plate and spread quarter of the whipped cream on top. Repeat it with second layer and cover it with the layer of biscuit base. Flavour it with cherry water too.
  7. Brush the cake around with cream, fill the rest for decorating into a piping bag. Cover the edge and the surface with grated chocolate. Decorate the outside with 16 cream rosette and in the middle with a cream rosette and place a cherry on top of each rosette and the cake is done!
  8. Melt chocolate http://www.bbc.co.uk/food/techniques/melting_chocolateBeat Eggwhites to stiff peaks http://recipes.howstuffworks.com/tools-and-techniques/how-to-cook-eggs3.htmhttp://www.youtube.com/watch?v=SEfO4cL-yqM
  9. Folding
    http://www.homebaking.org/glossary/old_glossary.html#.UpeoicRLM4wVideos : Cut cake into layers
    http://www.youtube.com/watch?v=RHyGSrCm8c8