Eat like a German - German Recipe:
Schwarzwälder Kirschtorte (2)

Schwarzwälder Kirschtorte (2)
Schwarzwälderkirschtorte
[ source: Wikipedia]

Serves: 12 servings

Prep time:
Cook time:
Total time:

Black Forest cake and Black Forest gateau (British English) are the English names for the southern German dessert Schwarzwälder Kirschtorte (literally Black Forest cherry torte).

The earliest combination in the Black Forest of cherries, cream and Kirschwasser was probably not in the form of a cake but instead as a dessert. Cooked cherries would be served with cream and perhaps Kirschwasser. A cake combining cherries, biscuit and cream (but without Kirschwasser) probably originated in Germany. Today, the Canton of Zug is world-renowned for its Zuger Kirschtorte, a biscuit-based cake which formerly contained no Kirschwasser. A version from the Canton of Basle also exists. The confectioner Josef Keller claims to have invented Schwarzwälder Kirschtorte in its present form in 1915 in the then prominent Café Agner in Bad Godesberg. This claim, however, has never been substantiated.

[ source: wikipedia ]

Ingredients:

  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 1/4 cups milk
  • 1/2 cup butter
  • 1 1/2 teaspoon soda
  • 2 eggs
  • 1/2 cup cocoa
  • 1/2 teaspoon red food coloring
  • 1 teaspoon vanilla

Filling:

1 can (21 oz.) cherry pie filling, chilled

Frosting

  • 2 T powdered sugar
  • 1 c heavy cream, whipped
  • 12 maraschino cherries

Procedure:

Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly.

Whip heavy cream with confectioners' sugar.

Slice each cake round horizontally to make four layers. Place one layer on flat plate.

Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.

Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.

Garnish the center top of cake with the rest of the chocolate crumbs.




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