Whip the cream with the confectioner's sugar and vanilla to stiff peak. Split each cake horizontally into 2 layers so you have a total of 4 layers.Remove 12 nice looking cherries from the cherry filling and set them aside for garnishing the top of the cake. Remove from the heat and stir in the 2 tablespoons of kirschwasser. Combine the reserved cup of cherry juice with 1/2 cup of granulated sugar in a small saucepan and heat until the sugar is melted.Chill until you're ready to assemble the cake. Transfer the cherries to a bowl, cover with plastic wrap and cool to room temperature. Cook until the mixture comes to a boil and thickens. Reduce the heat to low and stir the cornstarch slurry into the cherries. Cook over medium heat until the sugar melts and the liquid begins to boil.Combine the cherries and any remaining juice with the granulated sugar in a saucepan. In a small bowl, whisk together the cornstarch with another 1/4 cup of the juice.Drain 1 cup of juice from the cherries, reserving it for later.Combine the cherries and their juice with the Kirschwasser, set aside for at least 3-4 hours (I like to soak the cherries the night before baking).If you love this recipe as much as I do, I’d really appreciate a 5-star review. Sacher Torte is a delicious combination of chocolate and apricot and White Chocolate Sacher Torte is an innovative, delicious and beautiful riff on the classic cake. You might also be interested in these other classic European cake recipes. For a surprising and delicious departure from the classic, let me introduce you to White Forest Cake! If you want to try a delicious twist on the classic, check out this recipe for Black Forest Cake Roll glazed with chocolate ganache. Refrigerate several hours or over night before serving. Wrap the sides of the cake with plastic so the cake doesn’t dry out. Spread the cherry filling inside the dam and top the cherries with cream. Brush the layer with lots of Kirschwasser syrup. Stir in the corn starch slurry and bring it to a boil to thicken. Scroll through the process photos to see how to make a Classic Black Forest Cake: Cook the cherries with the sugar until boiling. In a pinch, you could use cherry pie filling between the layers of this cake. If you don’t have access to fresh sour cherries the best substitute would be frozen or jarred sour cherries packed in their own juice. I preserve and freeze the cherries and use them all year to make pies, cobblers and cakes. The bright flavor of sour cherries is the perfect counterpart to the dark chocolate and rich cream in the cake. Yes, the cake would still be tasty, but for me there is a reason the classic cake includes sour cherries. I’ve seen plenty of Black Forest Cake recipes that use dark cherries. You can check out my post, Simple Syrup Complex Taste, to learn how alcohol brings out flavors in foods. (If you can’t or don’t do liquor replace the Kirschwasser with cherry juice.) European cakes often use liquor as a flavor enhancer. The classic cake includes four essential components chocolate cake, real whipped cream, cherries and cherry liquor.Ī dousing of Kirschwasser is essential to the classic flavor. I’d like to take a step back and introduce you to the original, a true Black Forest Cake. You’ve probably noticed that just about any dessert that features cherry and chocolate is called “black forest _”. Fill about 3 tablespoons of cream into the piping bag.Classic Black Forest Cake is a European layer cake made with chocolate sponge cake layers, sour cherry filling, whipped cream and plenty of Kirschwasser.īlack Forest Cake is one of the most famous traditional cakes from Europe and has always been a favorite of mine. Place the second cake layer on top and do the same: Squirt cream ring as a border, spread cherries and a quarter of the cream on the base. Spread half of the thickened cherries on the cake base and spread with about a quarter of the cream. Using a piping bag, pipe a ring of cream as a "rim". Place the bottom cake layer on a cake plate. Whip the cream until stiff, adding cream stiffener and powdered sugar. Allow cooling.Īfter that, cut the cake layer twice horizontally with a large sharp knife or a twine taken crosswise. Boil the remaining juice with 1 tablespoon of powdered sugar. Measure out 80 ml of the juice and mix the cornstarch with 2 tablespoons of the juice. Then, drain cherries, reserve juice, and set aside about 10 pretty cherries for decoration. Pour dough into prepared pan, smooth out and bake for about 40-45 minutes. Gradually add milk until the dough falls from the spoon with difficulty tearing. Stir in dry ingredients alternately with the chocolate briefly. Mix flour with almonds or nuts and baking powder. Now, beat the soft butter with the sugar until fluffy and carefully stir in the eggs one by one.
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