Black forest dessert recipe step by step. Festive dessert "Black Forest
- chicken egg 5 pcs.
- sugar 150 g
- wheat flour 100 g.
- corn starch 50 g.
- cocoa powder 50 g.
- vegetable oil 50 ml.
- cherry liqueur 20 ml. Cherry brandy
- cherry juice 150 ml.
- pitted cherries 250 g.
- cream 33% 300 ml.
- icing sugar 150 g.
- chocolate shavings to taste for garnish
- mint to taste for garnish
Cooking steps
Turn on the oven to warm up to 180 degrees.
Whisk together flour, starch and cocoa in a bowl.
Beat 5 eggs with 75 grams of sugar.
As you continue to beat the eggs, add a mixture of flour, starch and sugar to them.
Without turning off the mixer, add a little vegetable oil and beat for another 1-2 minutes.
Pour the resulting dough into a round shape and place in the preheated oven for 15-20 minutes. Check the readiness of the cake with a toothpick - if you pierce the cake with it, no dough should remain on the toothpick. Remove the biscuit from the oven and let it cool.
Take a heavy-bottomed saucepan, pour in cherry juice, 10 ml of cherry liqueur and add the remaining sugar. Place over medium heat and bring to a boil. Then reduce the heat and cook for 6-8 minutes.
When the liquid is reduced by half, add the pitted cherries to the pan and continue cooking for another 5-6 minutes.
Use a mixer to beat in the cream until it begins to thicken. Then add powdered sugar to them and continue beating until the cream thickens and the powder dissolves.
Add the rest of the cherry liqueur to the cream and stir with a whisk or spatula. We proceed to the final stage.
Using a glass or a metal round shape, cut out the circles from the cake.
Take glasses. On the bottom of each, place the cut out sponge cake, then alternate layers with the cherry sauce and whipped cream. Garnish each serving with chocolate chips and mint leaves. Refrigerate in the refrigerator.
Black Forest Cherry Cake is a German dessert made from chocolate sponge cake soaked in cherry liqueur, whipped cream and plenty of cherries. The harmonious combination of brown, white and red is pleasing to the eye, and the perfect combination of chocolate-creamy-cherry components delivers an unearthly delight to the taste buds.
Schwarzwälder Kirschtorte is also called the Black Forest. And this is no coincidence: there are three versions of the origin of the name of the famous dessert. Here they are.
Fascinating stories about the origins of the Black Forest cherry cake
First version
One of the German territories is called the Black Forest. The beautiful mountains, on which a dense forest grows, have excited the imagination of people since the days of the ancient Romans. The impassable thickets were so majestic and mysterious that they began to be called the black forest, in translation into German - Schwarz Wald.
Version # 2
There is another explanation for the appearance of the Black Forest cherry cake. From time immemorial, German housewives have baked chocolate cakes. An intelligent chef by the name of Kehler had an idea to improve a popular dessert. He saturated it with cherry liqueur and garnished with cherries. Visitors to his pastry shop were pleased with this modification and began to order often a chocolate-cherry cake.
It happened in one thousand nine hundred and fifteen. But it was only in the thirties that the dessert received a residence permit in other establishments. After all, the confectioner published a unique recipe for his creation only in 1926. After the closure of his cafe. The harmonious combination of colors in the appearance of the cake, its chic cut conquered the inhabitants of the New World. It was not very easy to pronounce the intricate name of the dessert in German, so the dish got its name in accordance with the translation: "Black Forest".
Epicurean theory (third)
Perhaps the Black Forest cherry cake appeared thanks to German beauties. According to one version, in distant settlements located in the center of the Black Forest, young peasant women dressed up especially colorful. Their outfits consisted of brown dresses, snow-white aprons and blouses. And the heads of the beauties were decorated with hats with large scarlet balls. So a culinary picture was born, depicting a German girl in all her beauty: chocolate biscuit, white butter cream and cherry berries.
Black Forest cherry cake - ideas for inspiration
Decorating a self-baked dessert is the most enjoyable part of homemade baking. Here you can not restrain yourself and give free rein to fantasy. For complete inspiration, here are the options for decorating the Black Forest cake.
1. The collected cake is covered with whipped cream. Along the edge of the top, they are decorated with creamy coils, the center of each is crowned with cocktail cherries. The rest of the top space is covered with chocolate chips.
2. The sides of the Black Forest cake are left bare, the cream peeking out from under the cakes is not smoothed. Chocolate cream is not used. It turns out a cake of three chocolate layers and white butter cream with cherries, which are visible on the sides of the dessert. The top is not greased with a creamy mass, but poured over with melted chocolate. When it effectively hardens with beautiful smudges, fresh cherries with roots and other berries are laid on the top in the center. And they sprinkle everything with snow - powdered sugar.
Some leave the top pure chocolate, decorating it with only large shavings.
Or they do without chocolate sauce at all. Instead of powder, sprinkle air outlets and cherries with coconut flakes.
You can sprinkle the top and sides of the cake with chocolate chips, as in and spread the cherries.
3. From the sides, the Black Forest cherry cake is randomly greased with cream and a spoon dipped in melted chocolate, sprinkled with cocoa. The top, also slightly smeared with cream, is completely covered with wide, long chocolate chips. Cherries are placed in the center (from five pieces) and at regular intervals along the edge of the top cake.
4. The most demanding and creative hostesses make figurines of trees or other images from melted chocolate, attach them to the sides to get a real mystical dessert.
How to bring frozen cherries to life so they can be used for decoration?
The answer to this topical question is needed by everyone who was fired up with the desire to cook "Black Forest", but was treacherously stopped by the thought: "And where can I get fresh cherries?"
You don't need to worry. There are two ways to achieve acceptable freshness from frozen berries. We will not reanimate them: humanity has not yet advanced so much. But to make them marketable is quite real. Instead of seeds, put a nut in the middle of each thawed berry. They will acquire a seductive roundness.
- Method one - mix 50 g of granulated sugar with 2 tablespoons of water and bring to a boil. After five minutes, put the prepared cherries in it. Cook for 2 minutes, put in a colander. We spread it on a plate at a distance from one another. Dried berries will look quite elegant on creamy curls.
- Quick way number two. Sprinkle the cherries with nuts inside with powdered sugar. After it is absorbed, sprinkle it again, but this time with granulated sugar. When the moisture evaporates, there will be sugar cherries on the platter, ready to go to the Black Forest.
Simple Black Forest Cherry Cake Recipe: Cooking the Black Forest at Home
Ingredients
- Sponge cake (25 cm):
- 6 eggs
- 200 g sugar
- 60 g flour
- 10 tbsp cocoa
- 60 g plums. oils.
Butter cream:
- heavy cream - 900 ml;
- icing sugar - 7 tbsp. l .;
- starch - 1.5 tablespoons
Dark cream:
- 100 ml cream
- 40 g of chocolate (better than bitter),
- 1 tbsp sah. powder.
Syrup:
- 500 g cherry berries;
- 180 g sugar.
Decoration:
- bitter chocolate;
- cocktail cherries.
Preparation
- Black Forest sponge cake can be bought or baked. But this must be done in advance so that it has time to cool well. After cooling, cut it lengthwise into three parts. The biscuit recipe is here.
- Defrost the cherries, rinse, cover with two tablespoons of sugar and leave for half an hour. The juice that appears will be used for syrup. 170 ml will be needed. If there is not enough water, add water. This is our future syrup (juice obtained from berries sprinkled with sugar). Add 125 g of granulated sugar to the cherry juice and cook for a couple of minutes. At the end, add cherries, turn off the heat. Let the syrup cool. Then we extract the berries (we strain them with a colander). If desired, pour in a spoonful of brandy.
Nuance
You can use cherry liqueur, liqueur or wine for the German Black Forest dessert.
While the syrup is cooling, you can turn to the chocolate cream for the Black Forest cherry cake. Heat the cream with granulated sugar, add the chopped chocolate, mix thoroughly. The mass should thicken well. It can be refrigerated for a couple of hours. Then, if desired, it is permissible to beat a little.
Assembly
- All ingredients are ready except for the white cream. We'll do it later.
- Let's start assembling. Soak the bottom cake with cooked syrup, cover with chocolate sauce on top. It is more convenient to do this with a culinary bag. A chilled cream is placed in it and deposited in a spiral over the entire surface of the cake.
- We saturate the second crust on both sides: sprinkle on one side, put on the first crust, press it lightly and soak it again with syrup. Next is the white buttercream.
- The second layer of Black Forest cake will use whipped cream, which is made from cold cream, starch and two tablespoons of powdered sugar.
- Place the syrup cherries here.
- On the third crust, soaked in syrup, we also place the whipped cream. We level with a spatula or a wide knife, slowly turning the cake. Curls can be planted around the edge.
- We also grease the sides with a creamy mass. It is convenient to use a cooking bag by spreading the strips vertically all over the cake. Then just make chaotic smoothing strokes with a wide knife or an ordinary spoon.
- Grate the chocolate (coarse / fine, for cabbage). And sprinkle the sides of the cake with the resulting crumbs or shavings. Put cherries on top of each curl or through one. You can also sprinkle with chocolate or use the ideas above.
Important!
Please note that according to the step-by-step recipe, Black Forest cherry cake is insisted in the refrigerator for two to three hours, and decorated with whipped cream before serving so that they do not fall off.
Cook with enthusiasm, eat with pleasure.
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- While the biscuit and shortbread cakes are baked, you can start preparing the syrup to soak the cake. It will require:
- sour cherry juice - 150 ml;
- starch - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- cloves - 1 pc. cinnamon - ½ tbsp / spoon.
To prepare the syrup, juice, sugar and starch are mixed and heated over low heat. At the first sign of boiling, cloves are dipped into the syrup and cinnamon is added.
- For the filling, you will need fresh or canned cherries (ideally, "drunk" cherries from a tincture) - 200 gr. and 300 gr. cherry jam.
- To decorate the cake, you need whipped cream, grated dark chocolate, and whole cherries.
Assembling the cake
Collect "Black Forest" in the classic sequence:
- 1st layer - shortbread, covered with jam;
- 2nd and subsequent layers - biscuit cakes, pre-soaked in syrup with the addition of Wildkirschwasser or, according to the classic recipe, only cherry schnapps. Each layer is covered with cream with cherries embedded in it.
- The top of the cake is decorated with grated chocolate and lined with roseanas made of cream and cherry.
A delicious and elegant cake is ready!
You can cook the classic "Black Forest" yourself, but it is much more interesting to come to Germany, visit the Black Forest and taste the real
Schwarzwalder Kirschtorte, made according to a traditional recipe.
To make your trip a success, use the offer from the school website. Here, everyone who wants to learn the German language, will receive extensive knowledge of the culture and history of Germany. Call the contact phone number of the school and get additional information on the nearest recruitment for language courses !!
German cuisine has evolved over the centuries, and has evolved not only from national traditions, but also ...
The most successful combination that combines the classic Black Forest dessert is spicy cherry and chocolate flavored with butter cream. They make it with logs, change cherries for raspberries or even blackberries, juggle with wine toppings and spices. Everyone is trying to bring something new, to play with the already recognizable taste and present it in a new way. This is how my dessert took shape - in glass cups. Small portion, convenient shape and great taste. Perfect in everything.
Ingredients for 6 servings:
Chocolate coffee biscuit:
115 g softened butter
50 g icing sugar
6 g baking powder
25 g cocoa
1 tbsp. l. instant coffee
92 g yolks
100 g flour
50 g sugar (for proteins)
110 g protein
a pinch of salt
Spicy cherry:
170 g pitted cherries
125 ml red wine
2 black peppercorns, minced
zest of 1 lemon
zest of 1 orange
2 tbsp. l. freshly squeezed orange juice
1 cinnamon stick
Vanilla mousse:
130 ml milk
1 vanilla pod
3 large egg yolks
33 g sugar
30 g cornstarch, sifted
15 g unsalted butter, diced, room temperature
100 g whipped cream
5 g gelatin
Application:
Spicy cherry:
Pour wine and orange juice into a small saucepan. Add chopped black pepper, citrus zest, cinnamon stick and bring everything to a boil.
After boiling for a few minutes, add the cherries and simmer for another 3-4 minutes.
Remove from heat, cover and let it brew overnight.
Chocolate coffee biscuit:
Preheat the oven to 160C.
Beat the egg whites until light foam. Add sugar gradually and continue whisking until soft rushes.
Whisk in softened butter and icing sugar until fluffy, creamy.
Beat the yolks slightly with a fork so that they lose their structure and become liquid. Pour them in a thin stream into the whipping butter. Keep in mind that if you add the yolks all at once, the butter may stratify.
Sift flour, cocoa, baking powder together. Add instant coffee.
In several steps, alternately, add proteins to the oily cream, gently mix from bottom to top. Then add flour and stir again until combined.
Line a baking sheet with parchment paper and place the chocolate-coffee biscuit on top of it. Smooth with a spatula.
Bake in preheated oven for 20-25 minutes, or until toothpick comes out clean.
Take out the biscuit and let it cool completely. Then break it into small pieces.
Vanilla mousse:
Soak gelatin in cold water and let it swell.
Cut the vanilla pod in half lengthwise and remove the seeds.
Put the pod and seeds in a saucepan, cover with milk. Bring everything to a simmer over medium heat. Then turn off the heat, cover the saucepan and let it brew for 1 hour.
Remove the pod, heat the milk again.
Whisk together the egg yolks, sugar and cornstarch.
Pour in the hot milk in a thin stream, whisking the yolk mixture continuously. When the mixture is smooth, pour everything back into the saucepan.
Put on low heat and bring to a boil, stirring constantly with a whisk. Continue to heat, stirring until thick.
Add gelatin, stir until dissolved. Then butter.
Cool the cream in a cold water bath to room temperature.
Whisk the cream until a soft peak, gently stir into the cream, being careful not to settle.
Assembly:
Place some mousse on the bottom of the cups. Then a cherry, a broken biscuit, some cherries again and fill the remaining space to the very borders of the cup with mousse.
Refrigerate for at least 4 hours. Better at night.
Sprinkle with cocoa mixed with cinnamon before serving.
Enjoy your tea!
Biscuit
1 Oven - 180 degrees. Prepare a 23 cm mold. Mix all dry ingredients in a large container. Add oil, vinegar and water. Stir until smooth. Pour the mixture into the prepared dish and bake for 30 minutes, or until the toothpick comes out clean. Cool completely.
Cream
1 Pour milk into a medium saucepan. If using a vanilla pod, divide and scrape the seeds into a saucepan. Heat milk to a boil and turn it off.
2 Whisk the egg, yolks, sugar, salt and starch in a large bowl. Whisk until the mixture gets a lighter shade of yellow, about one minute. Slowly pour in the milk, stirring constantly to avoid curdling the egg. Pour the mixture back into the container. Simmer over low heat, stirring constantly, until the mixture thickens, about 5 minutes. Stir in butter and vanilla. Strain through a sieve so that there are no lumps in it. Transfer to a bowl and cover with plastic wrap and refrigerate for 24 hours.
Cherry Filling
1 Combine cherries, water, lemon juice, sugar and cornstarch in a suitable container. Allow to simmer over medium heat, then reduce flame to very low and continue for 10 minutes, stirring frequently. Turn off and add extracts and liquor. Refrigerate before use.
Assembly
1 Break the biscuit into pieces. Put in layers in prepared glasses, first the pieces of biscuit, add the cream on top, and then the cherry filling. Repeat the procedure in this order until the glasses are full. Leave to soak overnight.
Garnish with whipped cream and chocolate chips just before serving