Black Forest cake: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The whole world knows a cake called "Black Forest", which came to us from Germany. Undoubtedly, he managed to gain immense popularity throughout the planet. That is why today the classic Black Forest cake recipe is presented to your attention. You can see the photo of this dessert in the article.

Origin story

The Black Forest cake was first mentioned in 1934 in Germany. There it is called Schwarzwälder Kirschtorte, which means Black Forest cake. In his native country, he is known as the most popular dessert over the past few years.

A delicious combination of Kirschwasser-soaked chocolate biscuit with sour cherry filling creates a wonderful taste. People from all over the world enjoy this cake with pleasure. The cake is sprinkled with grated chocolate, covered with whipped cream, from which the taste is amazing. In Germany, there is even a peculiar law among confectioners, which tells us that only by adhering to certain ingredients, you will achieve the true taste of this chiccake.

This wonderful dessert is suitable for both adults and children. And it's no secret that any of us would like to taste the most beautiful cake, which beckons with its description. By the way, below is a photo of the Black Forest cake.

Tips

Before you start your cake recipe, take a look at some of the tips for making dessert. Indeed, the method of making the Black Forest cake at home is peculiar and, one might say, unique, so the taste must match the recipe itself. So, if you follow these tips, then you can be sure that the cake will be charming.

Tip 1. Every housewife wants the biscuit to be lush and neat. So beware of the most common mistake that can result in a flat, slick biscuit. In no case do not beat the dough too hard and hard. Try to mix it gently and calmly, especially when adding flour and proteins.

Tip 2. As for the cream. In order for the buttercream to turn out real and not look like butter, you just need to completely cool it before you start whipping it. Then there will be a 100% guarantee of high quality buttercream.

Tip 3. Another important rule that everyone who is going to achieve an irresistible cake result needs to know. Be sure to wait until the biscuit has cooled, and only then soak it hot. Otherwise,if you do not follow this rule, he will simply become limp.

Tip 4. You may not have made a Black Forest cake before, so it's not surprising if you hear the word "kirsch" for the first time. So, kirsch is nothing more than cherry vodka, which is soaked in cherries. Its taste can be compared to the taste of cherry pits. By the way, some cognac lovers replace kirsch with it.

Tip 5. As already mentioned, for the filling we take cherries. In general, many make a common mistake, which is that the berries cannot be defrosted in advance. You can guess that they will soften and become wrinkled, which is very undesirable. Cherries need to be defrosted in a special syrup and nothing more.

Tip 6. In fact, compote cherries are used in the classic recipe for this famous cake. Despite the fact that in most cases we use frozen berries, in Germany they stick to compote cherries. However, it must be said that using frozen berries, the likelihood of obtaining excellent taste is much greater.

Tip 7. Like many cakes, before serving the Black Forest cake, it is also recommended to put it in the refrigerator for several hours to allow it to infuse and better soak.

Tip 8. Last tip for today. Many are eager to try their culinary masterpiece, but there is one "but". If you really want to experience the delicious and real taste of the cake, take it outout of the refrigerator and wait another 2-3 hours. Only then eat with pleasure.

Ingredients for biscuit and impregnation

Before we start implementing the Black Forest cake recipe, the photo of which can be found in the article, you must know the products you will need perfectly.

For chocolate biscuit take:

• 7 large eggs;
• 70g butter;
• vanilla extract;
• 140-160g wheat flour;
• starch;
• 50g cocoa powder;
• s alt;
• sugar;
• 10g baking powder.

As far as you already know, you should soak the biscuit during the cooking process. But what? Syrup!

To impregnate the biscuit you need:

• 200-250g sugar;
• 200ml kirsch or rum;
• ½ glass of water.

Unbelievable, but it is the syrup that gives the cake the most delicate taste, creating the effect of melting in your mouth!

Ingredients for chocolate and light cream

So, your goal is to make chocolate and light cream. The question arises: where to use the first, and where to use the second?

When you are at the stage of "assembling" the cake, remember that you must smear the bottom biscuit with chocolate cream. Accordingly, the remaining cakes are intended exclusively for light cream. Simple rule. Consider what we need.

Ingredients for chocolate cream:

• 100 ml cream;
• powdered sugar;
• 50g dark chocolate.

Forlight cream:

• 400ml cream;
• powdered sugar.

Ingredients for filling

One of the tips mentioned cherry filling. Yes, in our cake, the filling should be cherry.

For cherry filling:

• water;
• lemon juice;
• sugar;
• 500g frozen pitted cherries;
• butter;
• 50ml Kirschwasser or Rum - up to you;
• starch.

Thanks to the cherry, the filling gives the cake a slight sourness.

Ingredients for decorating

Agree, the cake always looks more desirable if it is decorated. Coming to the store, we always first of all pay attention to the appearance of the dessert. Therefore, the surprise of your relatives or friends depends on how carefully and interestingly you decorate the cake. Decor never gets in the way of confectionery, so don't be afraid to decorate however you please.

However, today the decor for your cake is determined by two components:

• 250g dark chocolate;
• 15g cocktail cherries.

Also, at the end of cooking, you can decorate the cake to your taste by adding some details that will make your cake significantly different.

Cooking biscuit

• So, first you need to take a deep container in which you need to beat eggs and sugar. Before that, put a pot of water on the stove, bring to a boil. In order to boil the combined eggs and sugar in a "water bath", youYou need to turn off the gas first. The water that is supposed to boil in the pot should never touch the bottom of the container with beaten eggs.
• Note that the mixture should not be very hot. Stir thoroughly with a whisk and remove from heat.
• The next step is to conscientiously beat the entire resulting mass with a mixer, but do not overdo it, 3-4 minutes will be enough for you. The result of this step should be an increase in the size of the mixture, a white color, and it should also become more dense.
• We take the second container in order to mix the baking powder, cocoa powder, flour, vanilla extract and starch in it. Now be extremely careful and careful. You need to sift the mixture over the beaten eggs in parts several times. Constantly stirring exclusively from the bottom up, try not to lose the splendor and airiness of your consistency. There shouldn't be any lumps. Add melted butter and mix well too.
• At the end you will need 2 baking dishes, about 20 cm in diameter. Grease them with butter and sprinkle with flour. In a preheated oven to 180 degrees, bake a biscuit. After that, divide it into 3 cakes.

Cooking chocolate cream

1. In a separate bowl, mix powdered sugar and cream. We put it on the stove, heating it strongly enough.
2. After removing the hot mixture, immediately add grated chocolate to it. Mix everything thoroughly with a whisk and refrigerate for 30 minutes. The cream should thicken.

Preparation of light cream

1. Oddly enough, it's best to put the bowl, beaters and cream in the refrigerator before making this cream.
2. Then beat heavy cream with a mixer, gradually adding powdered sugar. You should increase the RPM for some time.
3. Important! Don't work too hard so the mixture doesn't separate. Do everything carefully and evenly, watch the consistency.

Cherry syrup

1. It's easy to guess that we use cherries as filling. So, rinse the berries a little with water, add sugar, leave in a bowl for 30-40 minutes. The result should be juice.
2. The next step is to boil the cherry juice. Drain the resulting juice into a saucepan, and also add a little water and sugar to make about 150 ml. Place on stove for 4 minutes.
3. After that, add the remaining berries and cook for another 2 minutes. Be sure to cover the pot when you take it off the heat and let it cool completely.
4. It remains only to collect the syrup. Gently transfer the berries to a colander and drain the liquid. In the juice with which we will soak our biscuit, at your discretion, you can add cognac, kirschwasser or rum.

Full recipe

When all the components of the cake are taken apart, you can safely start cooking. Cooking takes a sufficient amount of time, but believe me, it's worth it. Also it will be a wonderful tasty gift for a birthday or any other holiday. cook withpleasure, then you will also enjoy it with pleasure. Those who love sweet pastries, and in general, those with a sweet tooth will be crazy about such a surprise.

Now we will look at the Black Forest cake recipe step by step (with photo):

Step 1. You need to pick up a large plate on which your cake will be located. On this plate you lay out one cake, which should be soaked in cherry syrup.

Step 2. As you already know, chocolate cream must be applied to the entire surface of the lower cake without fail. Remember to lightly stir or whisk the cream when you take it out of the fridge.

Step 3. Then everything is exactly the same: cover the bottom cake with a biscuit soaked in cherry syrup. Apply light cream in circular motions. It is important to know that you can always fill empty spaces with cherries.

Step 4. We finish with a cake, which, of course, you need to soak in syrup. It often happens that it ends. Then do the following instructions: prepare hot water in which you dissolve the sugar. This liquid can be used as a syrup. And finally, just spread the light cream again in circles.

Step 5. The last cake should cover all the others. It is recommended to lightly press down with your hands.

Step 6. The remaining white cream should not disappear. Therefore, grease the edges and sides of the cake with it.

Step 7. Now it all depends on your imagination. For decorationGrate the sides of the cake with chocolate. For decoration, not only chocolate chips, but also mint leaves, cherries are suitable.

Don't forget about an important rule: the cake must be infused in the refrigerator for 4 hours. Then you can cut your cake and invite guests to dinner.

Bon appetit!