Black Forest cherry cake (Germany)

Black Forest cake is the English name for the southern German dessert Schwarzwälder Kirschtorte.

Typically, 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 is added to the cake, although other liquors are also used (rum is common in Austrian recipes). In the USA, Black Forest cake is most often prepared without alcohol.

History

The earliest combination in the Black Forest of cherries, cream and Kirschwasser was probably not in the form of a cake but instead as a dessert. Cooked cherries would be served with cream and perhaps Kirschwasser. A cake combining cherries, biscuit and cream (but without Kirschwasser) probably originated in Germany. Today, the Canton of Zug is world-renowned for its Zuger Kirschtorte, a biscuit-based cake which formely contained no little Kirschwasser. A version from the Canton of Basle also exists. The confectioner Josef Keller claims to have invented Schwarzwälder Kirschtorte in its present form in 1915 in the then prominent Café Agner in Bad Godesberg. This claim, however, has never been substantiated. You need chocolate sponge cake, cherry liquer, cherry and chocolate curls to make the most famous and popular cake of Germany.

We use this Black forest cherry cake recipe in our confectionery!!!

Preparation

We make a chocolate round-shaped sponge cake using 7 eggs. (There are recipes in which also almonds and cornstarch are added.)

Whip 1 litre chilled heavy cream and add 100 gram confectioners sugar and 10 gram cream stabilisator.

Cut the cooled sponge cake into three layers and pour cherry liquer over them. Instead of liquer you can also use brandy or cognac. Fill the layers with whipped cream and drop 150 gram canned sour cherry over cream in each layer.

Cover the sides and top of cake with whipped cream and decorate its side with cream-roses. Sprinkle chocolate curls on the top of cake and put the most beautiful drained sour cherries on the cream-roses.

Ingredients

• 1 chocolate round-shaped sponge cake
• 1 litre cream, heavy, whipped
• 100 gram confectioners sugar
• 400 gram sour cherry (canned, drained)
• 50 gram chocolate (semisweet)
• 10 gram cream stabilisator