Cookbook:Schwarzwälder Kirschtorte (Black Forest Cake)
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Schwarzwälder Kirschtorte (Black Forest Cake) | |
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Category | Dessert recipes |
Servings | 12 |
Time | about 3 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Pastries and desserts | German cuisine |
Schwarzwälder kirschtorte, or Black Forest gateau in English, is a German dessert.
Ingredients
[edit | edit source]Ingredient | Count | Volume | Weight |
---|---|---|---|
Shortcrust base | |||
All-purpose flour | ¾ cup | 125 g | |
Cocoa powder | 1 tsp | 10 g | |
Baking powder | ½ tsp | 3 g | |
Sugar | ¼ cup | 50 g | |
Vanilla sugar | 1 packet | 2 tsp | 8 g |
Egg white | 1 ea. | ||
Butter, cut into pieces | ¼ cup | 50 g | |
Cake | |||
Eggs | 3 ea. | ||
Egg yolk | 1 ea. | ||
Warm water | 2 tbsp | ||
Sugar | ½ cup | 100 g | |
Vanilla sugar | 1 packet | 2 tsp | 8 g |
Bitter almond oil | 3 drops | ||
Ground cinnamon | ⅛ tsp | ||
All-purpose flour | ½ cup | 75 g | |
Cocoa powder | 1 tbsp | 10 g | |
Cornstarch | 3 tbsp | 25 g | |
Baking powder | ½ tsp | 1½ g | |
Filling | |||
Sour cherries, stoned | 1 can | 24 oz (750 g) | |
Sugar | 6 tbsp | 80 g | |
Cornstarch | 5 tbsp | 40 g | |
Kirschwasser | 2 tbsp | ||
Powdered gelatine | 2 tsp | ||
Cold water | 3 tbsp | ||
Heavy cream | 2 cups (500 ml) | ||
Vanilla sugar | 1 packet | 2 tsp | 8 g |
Sugar | 1 tbsp | ||
Shaved chocolate for garnish | 40 g (2 oz) | ||
Glacé or maraschino cherries for decoration [1] | 1 jar |
Procedure
[edit | edit source]Shortcrust base
[edit | edit source]- Mix the flour, cocoa and baking powder in a bowl. Mix the eggs with the sugar and vanilla sugar, then pour into a well in the middle of the flour.
- Mix the liquid into some of the flour until it forms a porridge-like mass
- Add the cold butter, and rub into the dough.
- Mix in the rest of the flour and knead briefly into a ball.
- Rest the dough in the refrigerator for 30 minutes.
- Roll the dough out to fit the base of a 20 cm (8 inch) springform cake pan.
- Bake at 160°C (325°F) for 20 minutes.
Cake
[edit | edit source]- Mix the flour, cornstarch, baking powder and cocoa powder with a whisk.
- Whisk the 4 egg yolks with the warm water until it is foamy, and little by little add ⅔ of the sugar, the vanilla sugar, almond extract, and cinnamon.
- Whip the egg whites to stiff peaks, and beat in the rest of the sugar a little at a time.
- Fold the beaten egg whites into the egg yolk mixture.
- Sprinkle the flour mixture onto the egg mixture and carefully incorporate.
- Pour into a 20 cm (8 inch) springform pan lined with parchment paper.
- Bake at 160°C (325°F) oven for about 35 minutes until a wooden skewer or toothpick comes out clean when the cake is pierced.
- Cool cake in pan for 15 minutes, then turn out onto a cooling rack to cool completely.
Filling
[edit | edit source]- Drain the cherries in a sieve. Reserve the juice.
- Begin heating ¾ of the juice in a saucepan, and mix the cornstarch with the rest.
- When the juice starts to boil, pour a little hot juice onto the cornstarch. Mix well, then stir it back into the saucepan. Cook until the mixture has thickened.
- Add the sugar and stir to dissolve. Mix in the cherries in, then remove from the heat and allow to cool.
- Add the Kirschwasser.
- Sprinkle the gelatin onto the 3 tablespoons of water, and allow to bloom for 10 minutes, stirring from time to time.
- Heat the gelatin carefully until melted. Allow to cool to room temperature, but don't let it set.
- Whip the cream to soft peaks, and fold in the cool but still liquid gelatin. Whip until stiff, adding vanilla sugar to taste. If you don't have vanilla sugar, use 1 tablespoon of vanilla extract and granulated sugar to taste.
Assembly
[edit | edit source]- Spread ½ the cherry mixture then ⅓ of the whipped cream mixture onto the shortcrust base.
- Cut the cake horizontally into two layers using a length of cotton thread.
- Press one cake layer onto the filling.
- Spread the rest of the cherry mixture onto the cake, along with half of the remaining whipped cream.
- Cover the filling with the last layer of cake, and spread the remaining whipped cream on top.
- Strew the top of the torte with shaved chocolate, and decorate with glacé or maraschino cherries.
- Refrigerate for 4 hours or longer before serving.
Notes, tips, and variations
[edit | edit source]- The cake layers may optionally be sprinkled with Kirschwasser before assembly.
- The bitter almond oil can be replaced by 2 tsp almond extract.
- If possible, use only cherries in real maraschino liqueur, not the imitation maraschino cherries found in grocers and supermarkets.
- ↑ (If possible, use only cherries in real maraschino liqueur, not the imitation maraschino cherries found in grocers and supermarkets)
Categories:
- Medium Difficulty recipes
- Recipes
- Cake recipes
- Dessert recipes
- German recipes
- Recipes with metric units
- Egg recipes
- Whipped cream recipes
- Almond extract recipes
- Baking powder recipes
- Cherry recipes
- Cocoa powder recipes
- Ground cinnamon recipes
- Cornstarch recipes
- All-purpose flour recipes
- Gelatin recipes
- White sugar recipes
- Butter recipes