The best Black Forest Cherry Cake can be found in the Black Forest region in Germany. There are many recipe variations of the Black Forest Cherry cake, this recipe is authentic made with Kirschwasser (a colourless cherry brandy). Make the Black Forest Cherry cake on special occasions or Birthdays, it's elegant and delicious, it's light and not very sweet it's not as complicated to make as it looks.
START WITH BISKUIT TORTE RECIPE:
German Biskuit Torte Recipe
This basic torte recipe can be used to make the German Schwarzwälder Kirschtorte (Black Forest Cherry Cake). The cake texture is light and the dough has absolutely no butter in it, therefore this basic recipe is ideal for individuals on a diet. Biskuit dough made from 8 eggs will make a large torte and from 6 eggs a medium sized torte. If you plan to fill it with whipped cream (Sahnetorte) making it from 3 eggs should be enough.
Ingredients:
8(6) eggs, separated
200 (150)g / 7(5.2) oz fine sugar
zest of 1/2 untreated lemon
200 (150)g / 7(5.2) oz flour, sieved, up to 1/2 can be substituted with starch
1/2 teaspoon baking powder
3 tablespoons of cacao powder (optional for chocolate cakes)
butter and flour for the cake form or lined with parchment paper
flavor suggestions: fruit juice, lemon juice, Arrack, Rum, Maraschino, Kirschwasser or Mokka
200 (150)g / 7(5.2) oz fine sugar
zest of 1/2 untreated lemon
200 (150)g / 7(5.2) oz flour, sieved, up to 1/2 can be substituted with starch
1/2 teaspoon baking powder
3 tablespoons of cacao powder (optional for chocolate cakes)
butter and flour for the cake form or lined with parchment paper
flavor suggestions: fruit juice, lemon juice, Arrack, Rum, Maraschino, Kirschwasser or Mokka
Preparation
Separate the eggs. Whip the egg whites with a hand mixer. Add a few drops of lemon juice to the egg whites, then add the fine sugar one spoon at a time and continue whipping until egg whites get stiff and are shiny.
In a separate bowl add the baking powder and starch to the flour and mix with a spoon. (If making a chocolate cake add the cacao powder to the flour short 3 tablespoons of flour). Whisk the egg yolks in another small dish, add your flavoring, fold in the sieved flour and the egg yolks carefully into the egg whites until all is combined.
Dough should be light in texture. Fill a buttered and floured cake form with the dough and bake in a preheated oven at 340°-380°F for approx. 40 - 60 minutes. Check cake with a toothpick if done. Let cake cool completely before cutting or filling it.
In a separate bowl add the baking powder and starch to the flour and mix with a spoon. (If making a chocolate cake add the cacao powder to the flour short 3 tablespoons of flour). Whisk the egg yolks in another small dish, add your flavoring, fold in the sieved flour and the egg yolks carefully into the egg whites until all is combined.
Dough should be light in texture. Fill a buttered and floured cake form with the dough and bake in a preheated oven at 340°-380°F for approx. 40 - 60 minutes. Check cake with a toothpick if done. Let cake cool completely before cutting or filling it.
STEP TWO
German Torte Cream Recipe
Ingredients:
1/2 l / 2 cups Whipping Cream, cold
2 lighlty heaped teaspoons of unflavored gelatin powder (or 1 packet of Knox® unflavored gelatin powder)
water for dissolving of the gelatin
50-75 g /1.7 - 2.6 oz powdered sugar, sieved
flavor suggestions:
1/2 teaspoon vanilla extract or Kirschwasser or coffee extract or Arrack or Rum or Maraschino or 1-2 tablespoons cacao powder
2 lighlty heaped teaspoons of unflavored gelatin powder (or 1 packet of Knox® unflavored gelatin powder)
water for dissolving of the gelatin
50-75 g /1.7 - 2.6 oz powdered sugar, sieved
flavor suggestions:
1/2 teaspoon vanilla extract or Kirschwasser or coffee extract or Arrack or Rum or Maraschino or 1-2 tablespoons cacao powder
Preparation
If using liquid flavorings increase the ground gelatin by 1 flat teaspoon. Let the gelatin soak in 3 tablespoons of cold water for 10 minutes then add 1 cup hot water (short 3 tablespoons) or prepare gelatin according to package instructions. Let gelatin cool (room temperature) before adding to the whipped cream.
Whip the cold whipping cream until almost stiff , add the cooled gelatin, whip until completely stiff.
Fill 1/3 of the cream into a piping bag for cake garnish. Fold the sieved powdered sugar and cacao powder (optional) or other liquid flavorings into the remaining cream.
Note: CoolWhip can be used in lieu of whipping cream, it stays firm on the cake. In Germany we often use Dr. Oetker Sahnesteif ( Whip Cream Stabilizer )
you can buy it on Amazon. If Sahnesteif is not available unflavored gelatin is added during whipping of the cream, sometimes it is also added to cheesecakes.
Whip the cold whipping cream until almost stiff , add the cooled gelatin, whip until completely stiff.
Fill 1/3 of the cream into a piping bag for cake garnish. Fold the sieved powdered sugar and cacao powder (optional) or other liquid flavorings into the remaining cream.
Note: CoolWhip can be used in lieu of whipping cream, it stays firm on the cake. In Germany we often use Dr. Oetker Sahnesteif ( Whip Cream Stabilizer )
you can buy it on Amazon. If Sahnesteif is not available unflavored gelatin is added during whipping of the cream, sometimes it is also added to cheesecakes.
STEP THREE
Schwarzwälder Kirschtorte - Black Forest Cherry Cake
Ingredients:
Basic Biskuit Torte recipe. ***SEE ABOVE RECIPE***
Kirschwasser, juice from cherries (jar)
3/4 L whipping cream
750 g / 3 cups tart cherries (from jar)
good dark chocolate for garnish
fresh, sour or maraschino cherries for garnish
Basic cream for filling recipe ****SEE BELOW**** under prep directions.
Kirschwasser, juice from cherries (jar)
3/4 L whipping cream
750 g / 3 cups tart cherries (from jar)
good dark chocolate for garnish
fresh, sour or maraschino cherries for garnish
Basic cream for filling recipe ****SEE BELOW**** under prep directions.
Preparation
Prepare the Biskuit Torte according to the basic recipe adding the cacao powder to the dough. Let cake cool completely. Drain the tart cherries, catching the juice. Prepare the cream for filling according to the basic recipe with the added Kirschwasser.
Cut the cake two times with a string or large knife, set each segment carefully aside, drizzle a few drops of the Kirschwasser and the reserved cherry juice on each segment. Spread the cream on the lower cake segment and layer the well drained cherries on top of the cream. Cover the cherries with another layer of the cream. Cover with the middle cake segment pushing it down lightly. Repeat the process with the second cake segment as previously. Cover with top cake segment push down lightly and spread the cream on top and the sides. Fill a piping bag with the cream and decorate the top layer, garnish with cherries and shaved dark chocolate. Garnish sides with shaved dark chocolate as well, refrigerate.
Cut the cake two times with a string or large knife, set each segment carefully aside, drizzle a few drops of the Kirschwasser and the reserved cherry juice on each segment. Spread the cream on the lower cake segment and layer the well drained cherries on top of the cream. Cover the cherries with another layer of the cream. Cover with the middle cake segment pushing it down lightly. Repeat the process with the second cake segment as previously. Cover with top cake segment push down lightly and spread the cream on top and the sides. Fill a piping bag with the cream and decorate the top layer, garnish with cherries and shaved dark chocolate. Garnish sides with shaved dark chocolate as well, refrigerate.
Foto Credit: Fotolia
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