Schwarzwälder Kirschtorte - Black Forest Cherry Cake

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

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.

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

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.

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.

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.

Foto Credit: Fotolia 

http://www.bavariankitchen.com/desserts/basic_biskuittorte.aspx

Donauwellen / Danube Waves Cake

This traditional Donauwellen recipe, translated Danube waves cake, is layered alternating with vanilla and chocolate cake dough, sour cherries and vanilla cream. After the cake is baked and cooled off a chocolate glaze is applied to the top of the cake and waves are made using a fork. When the cake is cut in squares it looks a little like the waves of the Danube river from the side. The 'Donauwellen' cake looks very elegant and tastes great with the different flavor layers.

Donauwellen / Danube Waves Cake

Ingredients:

500 g / 17.5 oz butter at room temperature (optional: margarine)

360 g / 12.5 oz sugar 

2 pinches salt

7 eggs (room temperature)

300 g / 10.5 oz flour

1 flat teaspoon baking powder

3 tablespoons cacao powder

1 L / 1 quart milk

2 jars of sour cherries (720 ml / 3 cups each)

2 packages Dr. Oetker® Vanilla pudding powder (substitute with 2 JELL-O® Vanilla pudding 3 oz box, make with 2 cups milk for each pudding, 4 cups milk total)

75 g / 2.5 oz powdered sugar

300 g / 10.5 oz dark chocolate (semi-sweet)

40 g / 1.5 oz coconut fat

150 g / 5.2 oz whipping cream

20 cherries for garnish

Preparation

Combine 300 g / 10.5 oz butter, 300 g / 10.5 oz sugar, pinch of salt and eggs, mix until creamy. Mix the flour with the baking powder and fold to the batter. Mix everything together then divide the mixture in half. Mix 2 tablespoons cocoa powder with 2 tablespoons milk and add to the one half of the dough mixture, combine by mixing until all is blended well. Drain the sour cherries in a sieve. Line a deep baking sheet with parchment paper. First spread the light colored dough mixture and then layer on top with the cocoa dough. Make a wave pattern with a fork (to mix it up lightly). Distribute the well drained cherries all over and push them lightly into the dough. Bake in a preheated oven for ca. 40 minutes (180 °C/356° F, Convection 160 °C/320° F). Check with a toothpick if cake is done. (When toothpick comes out clean the cake is done)

Mix the pudding powder with a little of the cold milk. Bring the remaining milk with the sugar and a pinch of salt to a boil, add the pudding powder, bring to a boil again, stirring continuously until thickened. Pour the pudding into a bowl and cover tightly with Ceran wrap, let cool at room temperature. Mix the powdered sugar with the remaining butter. Fold the cooled pudding one spoon at a time into the butter mixture. Spread the cream evenly on the cake. Refrigerate.

Chop the chocolate and let melt in a double boiler. Heat the coconut fat and add to the melted chocolate mixing it until it looks glossy. Spread over the cake and make wave pattern with a fork. Let chocolate harden. Sieve the cocoa powder with powdered sugar over the cake. Cut the cake in squares. Whip the cream and decorate one tab on each square, top with a cherry.

Photo Credit: Fotolia

http://www.bavariankitchen.com/desserts/donauwellen.aspx

Dampfnudeln, Buchteln - German Steamed Dumplings Recipe

The traditional southern German steam dumplings are made out of a dough with yeast and are light in texture. They can be paired with Sauerbraten , Jägerschnitzelor Rouladen (beef roll-ups). You can also make these steamed dumplings stuffed with plums or apricots, glaze them with melted butter and sprinkle brown sugar on top for a sweet bavarian dessert. Alternatively you can top them with a warm vanilla sauce.

Servings: 12-15 dumplings 

Bavarian Dampfnudeln, Buchteln - German Steamed Dumplings Recipe

Ingredients:

Medium yeast textured dough basic recipe prepared with 1/4 L / 1 cup milk*****RECIPE HERE ON THIS BLOG****

Other ingredients:

50-60 g / 1.7 – 2.1 oz butter

1/4 L / 1 cup milk or water

20 g / 0.7 oz sugar

Pinch salt

Additional Ingredients for filled dumplings:

1 kg / 2 lbs plums or apricots

cubed sugar

butter

150 g / 5.2 oz bread crumbs

brown or regular sugar

Create a medium textured yeast dough according to the basic recipe, which is soft and light. Let it rise a bit then form 12-15 balls (size of a mandarin) and place on a lightly floured cookie sheet or large cutting board, cover dumplings with a clean kitchen towel and let them rise again until double in size. Prepare a large pot with a flat bottom and a tight fitting lid. A large (6-7 qt) enameled cast-iron Dutch oven or a cast-iron pot with a heavy lid work best. Melt the butter, add milk (or water), sugar and salt, stir, place the risen dumplings carefully (without disturbing their light texture) into the lukewarm milk (about 5 at a time, spaced equally apart, because dumplings will grow in size), let dumplings rise more, place the tight lid on top and bring to a boil on medium heat. 

Preparation

First cook on medium heat then reduce heat to low and cook for about 30 minutes until all the milk is absorbed and the crust of the dumplings begins to make a “singing” or “cracking” sound. Then the heat has to be turned to the lowest possible setting for gas or turned off completely. If you have an electric stove just turn it off and leave on the warm burner. Total cooking time is 30-35 minutes during which you must not open the lid ! The Dampfnudeln have to be light and fluffy, have absorbed all the liquid and have a nice crust. Let the Dampfnudeln remain in the closed pot for several more minutes. Carefully remove the lid so that the condensed water does not drip on the Dampfnudeln. Remove them carefully with a wooden spoon and place with crust on top (upside down) on a warmed plate.

Serve with Vanilla sauce, foamed wine sauce or fruit sauce or as a savory side dish with Sauerbraten, , Jägerschnitzel or Rouladen (beef roll-ups). ***ALL RECIPES ON THIS BLOG****

Recipe II

Prepare dough in the same way as above. Roll dough into a long thick 2x2 in. 'snail' instead of rolling dough into balls. Cut thin 1/2 in. slices, put half plum or half apricot between two slices and one cube of sugar then roll into a ball. Let dumplings first rise then steam as described above. Melt butter in a skillet, roast the breadcrumbs until golden, remove the dumplings from the pot and place on a plate upside down, pour some melted butter over the top of the dumplings and sprinkle with brown sugar and cinnamon (optional).

http://www.bavariankitchen.com/sides/dampfnudeln.aspx

Schnitzel Wiener Art / Viennese Style Schnitzel

Schnitzel Wiener Art / Viennese Style Schnitzel

Whereas 'Wiener Schnitzel' has to be made of veal, Schnitzel Viennese Style can be made out of pork chops (Schweineschnitzel), turkey cuttlets (Putenschnitzel) or chicken breast (Hähnchenschnitzel). More often you will find "Schweineschnitzel", "Putenschnitzel" or "Hähnchenschnitzel" on the menu in a German restaurant but sometimes the more generic name 'Schnitzel Wiener Art' is used. In the event you have any dietary restrictions ask what type of Schnitzel it is.

Servings: 4

Ingredients:

4 pork chops or 2 chicken breasts
1 egg
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
6 tablespoons flour
6-8 tablespoons bread crumbs
salt, pepper

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Garnish: 4 slices of lemon and some chopped fresh parsley

Preparation

Rinse the pork chops or chicken breast in cold water then dry with paper towels. Tenderize the pork chops on both sides evenly with a meat mallet or if you are using chicken, cut the chicken breast in half (to make them thinner) this will give you four Schnitzels. The whole chicken breast would be to thick to fry perhaps not completely cooking in the middle. We have to cook poultry completely through for health reasons. You don't have to tenderize the chicken breasts.

Season with salt and pepper on both sides. Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.

Coat the meat with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess.

Prepare a stainless steel or cast-iron skillet with little canola oil to cover the bottom of the skillet and let it get hot on high heat. Drop in a few bread crumbs and if the oil sizzles around them it's hot. Reduce heat to medium. Fry meat until golden brown turning once. Do not cover the skilled. Garnish with lemon slices and parsley.

Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad. 

http://www.bavariankitchen.com/meats/schnitzel_wiener_art.aspx

Paprikaschnitzel / Paprika Schnitzel Recipe

 Paprikaschnitzel / Paprika Schnitzel Recipe

Another variation of the Wiener Schnitzel but cooked in a zesty paprika sauce a perfect companion to either Spätzle (German home-made noodles) or Knödel (German home-made dumplings).

Ingredients:

4 veal scaloppini

Salt, pepper

50 – 60 g / 1.7 – 2.1 oz butter or canola oil

2 small onions

1/2 tablespoon flour

4 – 6 tablespoons sour crème

2 – 4 tablespoons beef broth

2 tablespoons sweet Hungarian paprika

Preparation

Dry the veal with paper towels, tenderize with a meat mallet on both sides evenly, season lightly with pepper on both sides. Fry veal in butter or oil on medium heat in a well seasoned cast iron or stainless steel skillet until golden brown on both sides for about 10 minutes total. 

Season lightly with salt, remove from skillet and set aside, keeping the veal warm (cover with tin foil). Stir in the finely chopped onion and sauté until tender, dust with the flour, add the paprika, broth and stir, cook on medium heat for several minutes until sauce is thickened. Add the sour crème at the end, stir, remove skillet from heat. Plate the veal and spoon the sauce on top. Serve with Spätzle, Knödel, mashed potatoes, rice, fresh salad. 

http://www.bavariankitchen.com/meats/paprika_schnitzel.aspx

Jägerschnitzel / German Hunter Style Schnitzel

Jägerschnitzel / German Hunter Style Schnitzel

This 'hunter style' Schnitzel is served with a creamy mushroom sauce and a perfect companion to either Spätzle or Knödel (German home-made dumplings). ***recipes on this blog**

Ingredients:

4 veal scaloppini
Salt, pepper

50 – 60 g / 1.7 – 2.1 oz butter or canola oil

1/4 celery, 1 carrot

100 g / 3.5 oz champignons or other mushrooms

1/2 tablespoon flour, 2 tablespoons crème fraiche

6 tablespoons white wine

Preparation

Dry the veal with paper towels, tenderize with a meat mallet on both sides evenly, season lightly with pepper on both sides. Fry veal in butter or oil on medium heat in a well season cast iron or stainless steel skillet until golden brown on both sides for about 10 minutes total. 

Season lightly with salt, remove from skillet and set aside, keeping the veal warm (cover with tin foil). Stir in the finely chopped carrot and celery and the finely sliced mushrooms, sauté until tender, dust with the flour, season with salt, stir, add the wine and cook on medium heat for several minutes until sauce is thickened. 

Add the crème fraiche at the end, stir and remove skillet from heat. Plate the veal and spoon the sauce on top. Serve with Spätzle, mashed potatoes, rice, fresh salad. 

Wiener Schnitzel

Wiener Schnitzel

This popular veal dish is  easy to make andand a family favorite. Start by preparing your side-dish, whether it's mashed potatoes or rice which cook in less than 30 minutes. Wiener Schnitzel total cooking time (including preparation) will be about the same as your side dish´s cooking time. 

Servings: 4

Ingredients:

4 veal scaloppini
1 egg
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
6 tablespoons flour
6-8 tablespoons bread crumbs
salt, pepper

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Garnish: 4 slices of lemon and some chopped fresh parsley

Preparation

Dry the veal scaloppini with paper towels. Tenderize the veal on both sides evenly with a meat mallet. Season with salt and pepper on both sides.

Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.

Coat the veal with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess. 

Prepare a stainless steel or cast-iron skillet with some canola oil just enough to cover the bottom of the skillet and let it get hot on medium-high heat. Drop in a few bread crumbs, if the oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning once. Do not cover the skillet. Garnish with lemon slices and parsley.

Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad. http://www.bavariankitchen.com/meats/wiener_schnitzel.aspx
see also:
Schnitzel Wiener art
Jägerschnitzel
Paprikaschnitzel