portave.blogg.se - German black forest cake recipe with alcohol

Put a cake ring (or springform ring) around the cake. Place bottom cake layer onto a serving plate.Whip 1 cup of cream with 1 pouch Whip It according to package instructions, adding 1 tablespoon granulated sugar once peaks start forming.Add remaining cherries to the saucepan, stir, and let cool. Put 16 nice cherries into a bowl and set aside.Add 1 tablespoon of Kirschwasser, if using. Bring to boil over medium heat, stirring constantly, about 1 – 2 minutes. Measure the cherry liquid and add water or juice to make 1¼ cups and pour into a small saucepan. Drain the cherries, saving the liquid.When the cake is cold, cover with a towel and let stand for about 2 hours before filling. Remove outer ring and invert onto wire rack. Run a knife around the outer ring to loosen the cake. Bake 30 to 40 minutes until a wooden pick inserted in the center comes out clean.Fold in gently and pour the cake batter into the prepared springform pan, leveling the top. In another bowl, mix together flour, cornstarch, and cocoa.Gently fold into stiffly beaten egg white mixture. In a small bowl, mix egg yolks with water.In a large mixing bowl, beat egg whites, slowly adding sugar and vanilla sugar, until stiff peaks form.

Line the bottom of a 10-inch springform pan with parchment paper and set aside. 4 ounces (113 grams) dark chocolate shavings.3 tablespoons (30 milliliters) kirschwasser (cherry liqueur or cherry brandy), divided, optional.3 tablespoons (39 grams) granulated sugar or to taste, divided.

3 cups (720 milliliters) heavy (whipping) cream, divided.

1½ 24-ounce (680-gram) jars pitted morello sour or tart whole cherries.

2 tablespoons (30 milliliters) lukewarm water.

You can read about his culinary escapades in Rich's Meals. Well, that's Richard (aka Eran), our youngest son. To amp up the cherry flavor, I used some cherry juice, a great alternative when serving this cake to children. īy the way, that's me below, many, many, many years ago, with our oldest granddaughter, Alana, and the first time she had an authentic black forest cake, minus the kirsch. Whichever it is, this rich dessert is now world-known as one of Germany's most recognizable and best loved cake. One is that the Schwarzwälder Kirschtorte, literally translated as "Black Forest Cherry Torte", takes its name from the distinctive kirsch liquor ( Schwarzwälder Kirsch or Kirschwasser) that is made from the Black Forest sour cherries.Īnother gives the credit for this delicious cake to Josef Keller of the Cafe Ahrend in Bad Godesberg in Bonn, in 1915. No actual record of this cake's origin exists. (That's in Baden-Württemberg in southwestern Germany). The easy answer could be that it's from the Black Forest region of Germany.