Black Forest Cake (German: Schwarzwälder Kirschtorte) original recipe from the Black Forest: do not be discouraged, because the recipe is quite long and the preparation process is described 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 then it is not an original 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.
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. Source: Wikipedia
We were curious, so we found one in that large offer of various recipes for Black Forest cake recipe on the website of a small hotel, and where else - than 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?
Black Forest cake original recipe - Recipes and Cookbook online
Black Forest Cake (German: Schwarzwälder Kirschtorte) original recipe from the Black Forest: do not be discouraged, because the recipe is quite long and the preparation process is described in detail.
Bottom layer:
- 120 g of wheat flour
- 0,5 teaspoons of baking powder
- 2 spoons of sugar
- 1 teaspoon vanilla sugar (or vanilla extract)
- 60 g of butter (60)
- 1 piece of egg white
Cake Crust:
- 6 pieces of yolk
- 3 tablespoons water (warm)
- 200 g of sugar
- 1 teaspoon vanilla sugar (or vanilla extract)
- 6 pieces of egg white
- 150 g of wheat flour
- 60 gr corn starch
- 2 teaspoons of baking powder
- 50 g of cocoa powder
For sprinkling the crust:
- 5 tablespoons of sour cream (clear)
- 5 tablespoons of water
- 1 spoons of sugar
Cherry filling:
- 500 g of canned cherries
- 250 g of cherry juice
- 30 g of sugar
- 3 spoons of cornstarch
- 5 tablespoons of sour cream (clear)
Whipped cream with cherry:
- 800 g of sweet cream
- 60 g of sugar
- 1 teaspoon vanilla sugar (or vanilla extract)
- 4 tablespoons sour cream (clear)
Decoration:
- 12 pieces of cherries
- 100 g of chocolate
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.
- Preparation of whipped cream with sour cream: Beat the cream with a mixer for a few seconds, then add 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 preparation:
- 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.
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Source for recipe: Guesthouse Reger – Black Forest Germany
