![]() You can add some kirch to flavor it if you really love it. Here, we only sweetened our whipped cream. Place the whole liquid cream in the freezer for a few minutes (15 minutes) since it must be very cold for whipping it. it is important to use the whole liquid cream. The cake can be baked, cooled, and covered tightly at room temperature overnight.Ĭhantilly cream is one of the fundamental elements of a good black forest! It must be perfectly risen to stand, to support the sponge cake on top. If you do not have cornstarch, you can of course use only flour. We’ve also used a mixture of flour and cornstarch, to have a melting and airy result. Here, we opted for separating the whites from the yolks. The cake of the black forest must be an airy cake, a little spongy, which therefore absorbs the kirsch syrup perfectly well! There are many ways to make this sponge cake, some beat the whole egg, others separate the whites from the yolks. In the original recipe, this cake is soaked in kirsch which we replaced with cherry syrup. The black forest is generally composed of a chocolate sponge cake, whipped cream, and a cherry filling. But it was only after the Second World War, or even the 1970s, that it really took off in the conquest of the world, to such an extent that it is now declined in all varieties, from yogurts and other industrial desserts, even ice cream, …Ĭredit photo : Konditorei Schaefer Tips and notes In the thirties, the cake spread throughout Germany, it was served in the best pastry shops in Berlin and the big cities. It is in Josef Keller’s recipe book, transmitted to his apprentice, that the original recipe for the Schwarzwälder Kirsch, the now famous Black Forest cake, is recorded. The pastry chef has the idea of adding a sponge cake, when his apprentices express the wish to bring the dessert home, thus facilitating its transport and becoming the basis of the cake that we know. The first mention was in 1915, during the First World War.Ī young pastry chef by the name of Josef Keller serves, in a pastry shop in Bad Godesberg, a dessert consisting of cherries with kirsch, chocolate, and whipped cream. However, this one would not come from the Black Forest, but from Switzerland.īut the first mention of the cake does not originate from this mountain range in southwestern Germany. ![]() There is an older version known as Schwarzwäldertorte, literally “Black Forest cake”.The name could refer to the kirsch which goes into the composition of the cake and which is made mainly in the Black Forest. ![]()
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