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Black Forest Cake (Schwarzwaelder Kirsch Torte) Recipe
Black Forest Cake (Schwarzwaelder Kirsch Torte) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Black Forest Cake (Schwarzwaelder Kirsch Torte) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook black forest cake (schwarzwaelder kirsch torte) using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Black Forest Cake (Schwarzwaelder Kirsch Torte):
- Prepare 75 Grams Butter
- Make ready 6 Eggs
- Take 180 Grams Sugar
- Make ready 100 Grams All Purpose Flour
- Take 2 Teaspoons Baking Powder
- Prepare 50 Grams Cornstarch (Speisestaerke)
- Prepare 140 Grams Chocolate Bittersweet ( Kuvertuere, Zartbitter)
- Take (drained weight) 800 glass jar Cherries from a Grams
- Prepare 500 Millilitres cherries Juice from
- Get 4 Tablespoons Cornstarch , (levelled)
- Make ready 2 Tablespoons Sugar
- Make ready 100 Millilitres Kirschwasser (Liquor)
- Take 800 Millilitres Cream Whipped
- Get 3 Packet Vanilla Sugar
- Take 17 Cherries (candied)
- Make ready 100 Grams Chocolate shavings , Bittersweet
Instructions to make Black Forest Cake (Schwarzwaelder Kirsch Torte):
- Melt the bittersweet chocolate with butter in a waterbath. Seperate the eggs. Beat the egg whites to stiff peaks. (Ref: See links & videos in Step 8.)
- Beat egg yolks with sugar till fluffy. Stir in bittersweet chocolate. Sift the flour, cornstarch and baking powder into the egg whites and lightly fold.(Ref: Folding -See link in Step 9.)
- Fill the mix in a baking paper lined springform pan. Preheat the oven at 175 degree celsius. Bake it for 40-45 minutes. Leave it to cool on a wire rack. After it is cooled, divide the cake twice horizontally (3 layers).(Ref: See video in step 9.)
- Pour sour cherries through a sieve and seperate the juice, mix corstarch with sugar and stir with juice until smooth. Bring the remaining juice to boil, add cornstarch and bring to a boil, add the cherries and let it cool slightly, and set it by pouring half of the cherry liquor (Kirschwasser).
- Soak the the 2 layers of cake with cherry liquor (Kirschwasser) and distribute the half of the cherry mixture and let it cool and allowed to gel.
- Whip the cream until stiff with vanilla sugar. Place the first layer on the cake plate and spread quarter of the whipped cream on top. Repeat it with second layer and cover it with the layer of biscuit base. Flavour it with cherry water too.
- Brush the cake around with cream, fill the rest for decorating into a piping bag. Cover the edge and the surface with grated chocolate. Decorate the outside with 16 cream rosette and in the middle with a cream rosette and place a cherry on top of each rosette and the cake is done!
- Melt chocolate http://www.bbc.co.uk/food/techniques/melting_chocolateBeat Eggwhites to stiff peaks http://recipes.howstuffworks.com/tools-and-techniques/how-to-cook-eggs3.htmhttp://www.youtube.com/watch?v=SEfO4cL-yqM
- Folding http://www.homebaking.org/glossary/old_glossary.html#.UpeoicRLM4wVideos : Cut cake into layers http://www.youtube.com/watch?v=RHyGSrCm8c8
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