Black Forest cake: a step by step recipe. Black Forest cherry cake

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

Among the most diverse pastries invented by the peoples of different countries, the Black Forest cake enjoys well-deserved love and respect. The Germans (the name is Germanic) are considered to be its “authors”, but there are serious doubts about the validity of such a judgment. However, whoever composed this delicacy did it with talent, and now the cake is baked all over the world. Many options for its preparation have been invented, but first we will focus on the traditional one.

Classic Black Forest Cherry Cake

For him, it is necessary to prepare two types of cakes: biscuit and shortbread. Moreover, the Germans insist on the obligatory use of kirsch. It is not so easy to get it in our area. Therefore, housewives use any other cherry syrup and assure that the Black Forest cherry cake does not lose its taste from such a replacement. Another subtlety: in the classic recipe, fresh cherries are required. But if you started a cake in the winter, you can safely use frozen ones. So let's get started.

Cake layers

First, let's do sand - it requires less attention and time. 170 grams of flour are mixed, 100 grams of butter and half a glass of sugar. Upon reaching uniformity, the dough is rolled out to the size of the baking sheet, pricked with a fork in many places and placed at 170 degrees in the oven for 25 minutes - until the match, lowered into the cake, remains dry.

Now for the biscuit that goes into the Black Forest cherry cake. For him, a glass of sugar (remove a spoon for proteins from it) is whipped with 100 grams of butter. Proteins are separated from 4 eggs and beaten with poured sugar. When the foam becomes dense, the yolks and a stack of liquor are added. A 100-gram bar of chocolate is melted and added to the dough. Almonds are next - grind 50 g in a coffee grinder and pour into a bowl. It remains to add half a cup of flour, 2 large spoons of cornstarch and a teaspoon of baking powder, beat for the last time and pour into a parchment-lined mold. The cake will stay in the oven for about 40 minutes; Do not open the door for the first half hour! Ready will need to be cut in half along the plane.

Syrup for impregnation

The correct Black Forest cake is supposed to be soaked with cherries. For this purpose, kirsch is usually used, but you can do otherwise: take a little less than half a kilo of berries; if they are frozen, defrost and drain the juice. 3 tablespoons of juice are mixed with a couple of tablespoons of cornstarch and the same amount of sugar. A container with liquid is placed on fire; as it boils - throw inher half a large spoonful of cinnamon and one clove. After five minutes of boiling, the cloves are removed. When the jelly thickens, remove from heat and cool.

Last step: assembling the cake

Cream is an indispensable component of the Black Forest cake. The recipe suggests taking them with the maximum fat content, in a volume of 700 ml and whipping - slowly at first, then more and more intensively. In the middle of the process, add vanilla to taste and a thickener into them - about four bags.

Biscuit is soaked in cherry liqueur. At this stage, you need to be vigilant: if you overdo it, the cakes begin to spread. The shortbread is smeared with cherry jam or confiture (it will take about a third of a kilogram). Cherries are laid out evenly on both cakes; about a dozen are left for decoration. Whipped cream is divided into all three shortcakes. Those cakes that are equipped with cherries are filled with jelly. Everything is added up in the following sequence: shortbread with jam - biscuit with cherries and cream - biscuit with only cream. Now the Black Forest Cherry cake is sprinkled with chocolate chips, decorated with cherries and creamy roses, and set to soak for six hours. Then you can enjoy its taste.

A simpler but no less delicious cake

Like any other dish, this delicacy has not only a classic recipe. Many variations have been invented, including for the lazy and not too friendly with pastries. The following cake has a wonderful, quite authentic taste.black forest, a step-by-step recipe of which we offer you.

Stage 1. In a water bath, 6 eggs are slightly heated with 150 grams of sugar, beaten - slowly at first, then until white foam. The volume should increase by 4 times. In another bowl, the sifted flour (two-thirds of a glass) is mixed with two tablespoons of cocoa and gradually poured into the whipped mixture. Mix carefully, otherwise the eggs will settle and the biscuit will turn out flat and not lush. The dough is poured into a greased form and baked at 180 degrees for 30 to 40 minutes.

Stage 2. Frozen pitted cherries (400 grams) are covered with two tablespoons of sugar and put on the stove. After boiling, most of the juice is drained, half a tablespoon of starch diluted in a small volume of water is added to the rest, mixed and cooked for about 10 minutes more - until it thickens. When it cools down - pour in the tincture, brandy or cherry liqueur - a couple of tablespoons.

Stage 3. The cooled biscuit is cut into two parts and soaked in the juice obtained during the cooking of cherries.

Stage 4. Maximum fat cream (half a liter) is whipped with powdered sugar (50 g) and a bag of vanillin. The jelly is distributed over the cakes, the top is poured with cream (the sides are also coated with them), sprinkled with grated chocolate and laid out with cherries. Such a Black Forest cake should not even stand - it can be eaten immediately.

Gelatin black forest cake

This variation uses canned, pitted cherries - a very good "winter" solution. People who havein the relatives of grandmothers, who close the berry in their own juice, they are in an advantageous position at all. They will have access to Black Forest cake at any time of the year. The recipe is implemented as follows.

1. 2 teaspoons of gelatin are poured with cold water for half an hour - very little, otherwise it will not seize.
2. Cherry (half a kilo) is strained and dried.
3. 6 egg whites are whipped hard; how they form a dense foam - 170 g of powdered sugar is introduced. Beating does not stop.
4. 100 g bitter (milk not suitable) chocolate breaks finely.
5. In two-thirds of a glass of boiled water, half of the chocolate dissolves. When it cools down, it is poured into 150 g of flour and mixed.
6. The whites are added and mixed again.
7. The dough is distributed according to the shape, baked for 20 minutes and after settling for 10 minutes, transferred to the wire rack and finally cooled.
8. Cream is being prepared to spread the Black Forest cherry cake "Black Forest". For him, half a liter of thick sour cream is whipped with the gradual addition of a third kilogram of powdered sugar and 150 ml of cherry liqueur (liquor is also suitable, but not too strong). While beating, prepared gelatin is added and another pound of sour cream.
9. The cake is cut into three equal parts. Cherries are placed on the first and smeared with a third of the prepared cream. The cake laid on top is covered with another third of it. The third cake gets the rest of the cream, decorated with cherries and all the same roses - cream orcreamy.

In this version, the Black Forest cake should stand in the refrigerator for a couple of hours. Just enough time to get ready to welcome the guests.

What will please Alla Kovalchuk?

As already mentioned, not only the Germans appreciated, fell in love with and are actively preparing the Black Forest cake. "Everything will be kind" - a program, part of which are useful culinary tips and no less successful "transformations" of famous dishes, could not pass by such a wonderful dessert. Here is the recipe the creators of the program shared with the world.

Three yolks are whipped into foam with two tablespoons of sugar. Proteins from the same eggs are first whipped with a pinch of s alt, then a spoonful of sugar is added a little bit - and the beating continues. 40 g of starch is mixed with 60 g of powdered sugar; half is added to the yolks - and whipped again. Only after both substances are combined, the rest of the powder and a glass of flour are added, and everything turns into a common mass. The bottom of the baking dish is greased, dusted with flour, the dough is placed in it and baked for about half an hour. When the form has cooled, a shortbread is taken out of it and divided in half. Both halves are soaked in a mixture of strong coffee and brandy in a ratio of 1:4. To prepare the Black Forest cake from Alla Kovalchuk, a glass of heavy cream, 3 egg yolks ground with sugar, white chocolate crumbs and mascarpone cheese are whipped for lubrication. The cake is smeared with this cream, the second is laid on it, again smeared with cream, laid out with cherries, sprinkled with chocolateshavings and put for four hours in the refrigerator for impregnation. And now appreciate the flight of culinary thought!

Improvements from our chefs

Firstly, about the replacement of kirsch. The main thing in this drink is the smell and taste of cherry pits. Any other liquor contains only berries. So if you want to do without running around in search of a German drink, make the tincture yourself or add the seeds to the finished one in advance. A good substitute would be rowanberry.

Again, the differences between fresh and frozen cherries. So that the berries do not lose their appearance, it is better to boil them immediately in syrup. Otherwise they wrinkle. It is better not to use compote cherries at all - they are rather tasteless.

Beauty must taste good

Most recipes recommend garnishing a Black Forest cake with cocktail cherries. Not the best advice - such berries are deliberately made tasteless so as not to overshadow the shades of drinks that go into cocktails. Yes, and it is not so easy to buy it. The best alternative would be fresh berries. In the absence of these, you can extract the berries from the jam or soak the dried ones - it will definitely taste better.