Black Forest cake original recipe
Black Forest cake (in German: Schwarzwälder Kirschtorte) is one of the most searched and loved cake recipes on the Internet. Consequently, it is probably prepared often...
We were curious, so, searching in that large offer of various recipes for the Black Forest cake, we found one recipe on the website of a small hotel, and where else - but in the Black Forest (Guesthouse Reger – Black Forest Germany). The original Black Forest cake recipe should be known best by those who are from – the Black Forest? Is not it?
The recipe for the Black Forest cake is quite complex, it requires, first of all, a lot of patience. That's why we tried to describe the preparation process in detail.
It is best to prepare the cake crust and the cherry filling a day before, so that they are chilled, before adding the whipped cream. If desired, the bottom layer can be omitted, but this is not the original recipe for Black Forest cake. The Black Forest cake should be refrigerated for at least one hour before serving, so that the different flavors can even out.
By the way, on Wikipedia you can find interesting information about competitions in the preparation of Black Forest cake, which confirms its great popularity in all corners of the world. The world record for the largest Black Forest cake was set in Europa Park, Germany on July 16, 2006 by K&D Bakery. This Black Forest cake covered almost 80 m² and weighed 3.000 kg. 10 l of whipped cream, 700 eggs, 5.600 kg of cherries, 800 kg of grated chocolate, and 40 liters of Kirsch cherries were used for this cake - cake, which was 120 m in diameter. On December 9, 2012, a team led by chefs Jorg Mink and Julien Bompard created the largest Black Forest cake in Asia during the S-One Expo in Singapore. The 500 kg Black Forest cake is made from 165 liters of whipped cream, 1.500 eggs, 68 kg of cherries, 60 kg of grated chocolate, and 10 liters of Kirsch cherries.
As for the ingredients, all the ingredients are available in these parts.
Black Forest cake, ingredients:
Bottom layer:
- wheat flour, 120 gr
- baking powder, 1/2 tsp
- sugar, 2 spoons
- vanilla sugar, or vanilla extract, 1 teaspoon
- butter, 60 gr
- one egg white
Cake Crust:
- six egg yolks
- warm water, 3 tablespoons
- sugar, 200 gr
- vanilla sugar, or vanilla extract, 1 teaspoon
- six egg whites
- wheat flour, 150 gr
- corn starch, 60 gr
- baking powder, 2 teaspoons
- cocoa powder, 50 gr
For sprinkling the crust:
- sour cherry, clear, 5 spoons
- water, 5 spoons
- sugar, 1 spoon
Cherry filling:
- canned cherries, 500 gr
- cherry juice, 250 gr
- sugar, 30 gr
- corn starch, 3 tablespoons
- sour cherry, clear, 5 spoons
Whipped cream with cherry:
- sweet cream, 800 gr
- sugar, 60 gr
- vanilla sugar, or vanilla extract, 1 teaspoon
- sour cream, clear, 4 spoons
Decoration:
- cherries, 12 pieces
- chocolate, 100 gr
Black Forest cake, preparation instructions:
The bottom layer is prepared:
It is a thin crust, which is used as the bottom layer. It is prepared with chilled ingredients. Knead the dough with your hands. To get a soft cake, the dough should be kneaded as short as possible. Leave the dough to rest in the refrigerator for 30 minutes. Roll out the dough on a greased 24 cm cake pan and bake it in a preheated oven at 175 C for about 10 minutes.
Prepare the crust for the cake:
Beat the egg yolks and warm water with a mixer for about 3 minutes. Add about two-thirds of the sugar and vanilla sugar. Beat again for about 5 minutes. Beat the egg whites in a separate bowl with a mixer until stiff, then add the rest of the sugar and continue to beat slowly for more than a minute.
Add the egg white to the yolk. Mix the flour, potato starch, baking powder and cocoa powder in a separate bowl and pour carefully over the egg mixture. Mix the whole mass, very gently with a spoon (turn gently). Pour the dough carefully into a greased 24 cm cake pan and bake it in a preheated oven at 180 C for about 30 minutes.
Preparation of cherry filling:
- Drain the cherries and leave 12 cherries aside for decoration. Mix the starch with two teaspoons of juice, then add the rest of the juice and sugar and cook on medium heat until it boils. Add the cherries and wait until it boils, again. When the cherries have cooled, add to the sour cream.
Whipped cream with cherry preparation:
Beat the cream with a mixer for a few seconds, then add the sugar, while beating, until the cream becomes thick whipped cream. Towards the end of the whipping, add sour cream, and whip to the end.
Black Forest cake, uniting all layers:
Cut the cooled cake crust lengthwise into three crusts. Mix the sour cream, water and sugar, and sprinkle all three peels. Sprinkle 2 tablespoons of cherry juice over the bottom layer. Place the first crust over the bottom layer. Pour the cherry filling on the crust and spread. Pour over about 1/4 of the whipped cream. Then place the second crust. Pour about 1/4 of the whipped cream over the second crust. Place the third crust over the second crust. Pour 3 tablespoons of whipped cream into a piping bag. Spread the rest of the whipped cream over the entire cake. Use a piping bag to decorate the cake. Grate the chocolate over the whipped cream. Finally, place 12 cherries as decoration.
Cool the Black Forest cake well before serving. Pleasant!
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