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Black Forest Cake

Black Forest Cake



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Honey, this is my biggest treat. great lover of everything that is sweet, but when I see this cake it seems like I can't stop eating. The first time I tried it at a confectionery and for 2 years I have been experimenting to find the right recipe (the countertop was the most complicated, because I just had to get the perfect countertop, the rest is a flower in my ear).

  • a cocoa wheat
  • 400 ml liquid cream
  • 200 gr frozen cherries (or compote)
  • 50 gr powdered sugar
  • chocolate for decoration

Servings: 12

Preparation time: over 120 minutes

HOW TO PREPARE THE RECIPE Black Forest Cake:

1. First we make the countertop, I don't write the recipe anymore, you have it here: https://www.youtube.com/watch?v=TJ2tQBjBN7M and it is in the apple recipes above. We cut it (in 2, if you cut it in 3 it will be a very high cake)

2. Syrup the first top with the compote juice + the 50 gr sugar. Beat 300 ml of whipped cream and place 3/4 of it over the first top. Spread the cherries and place the second syrupy layer. Cover it with the rest of the whipped cream and put it in the fridge.

3. Heat 100 ml of whipped cream and pour it over the broken chocolate into pieces. leave for a minute then stir vigorously to melt all the chocolate. Take the cake out of the fridge and decorate it with this ganache.


Good appetite! And macati in moderation :))

Tips sites

1

Video recipe here: https://www.youtube.com/watch?v=mWk84rcGJjY&feature=youtu.be

2

If the chocolate does not melt at all, you can put it on the steam bath and stir until it melts.


How to prepare Black Forest cake recipe with sweetener

leaf
Preheat the oven.
Separate eggs. Whisk the egg whites with a pinch of salt. Add the natural sweetener and continue beating.
Alternatively, add the yolks, oil and water. Add an egg yolk, a tablespoon of water, a tablespoon of oil, and so on until finished.
Add sifted flour, cocoa and baking powder and incorporate in a circular motion, from top to bottom.
Put the composition in the form of baking lined with oil and flour or baking sheet and put it in the oven.
It's ready when it passes the toothpick test, we insert it in the middle and it comes out clean. Do not open the oven door for the first 5 minutes, otherwise the top will be left.

cake
Remove the seeds from the cherries and let them drain. We mix the juice from the compote with the two tablespoons of sweetener. We keep a few cherries for decoration.
Beat the whipped cream with vanilla paste, add the sweetener. We divide it into three equal quantities.
Cut the top twice, with a bread knife, at first cut only the edges while rotating the top and then cut deeper until we reach the middle.
We place a slice in the shape in which we baked the top, so it will be easier to assemble. With a brush or teaspoon, put cherry compote and syrup to taste.
Apply a row of whipped cream and add the cherries, add another slice of the top, syrup, add the whipped cream and add the cherries again.
At the last slice, we syrup on the side that comes underneath. Leave in the fridge for a few hours.

The set
Melt 150 g of chocolate in a bain marie and drip it on a strip of baking paper. Put the paper in the fridge to harden the chocolate.
We decorate the cake with whipped cream, and on the edge we put the chocolate that was in the fridge.
Garnish with posh and put a cherry on each word of whipped cream.
At the end, grate the rest of the chocolate on the cake.
Leave to cool before serving.


Black Forest Cake

Before making the Black Forest cake, I did a google search and found some very simple recipes, which involved a simple pandispan with cocoa, whipped cream and cherry jam. That's not how I think the Black Forest cake should be, but a little more sophisticated, more flavorful, more syrupy, more as it was - Schwarzwälderkirsch torte, the one I ordered from the menu of a small confectionery in Titisee, a small town / resort very chic in the Black Forest Mountains, Germany.

Although many years have passed since I ate such a cake from his mother, the taste has always been imprinted in my mind. And now, after tasting it, as well as in & # 8220In Search of Lost Time & # 8221, I went back to the day I was in Titisee, when the whole town was decorated for Christmas and the lake was extraordinarily lit!

Countertop ingredients:
& # 8211 250g margarine Rama Maestro
& # 8211 100g butter
& # 8211 100g cocoa
& # 8211 150 ml hot water
& # 8211 250 ml milk
& # 8211 400g old
& # 8211 4 oua mari
& # 8211 350g flour
& # 8211 1 sachet baking powder
& # 8211 ½ teaspoon salt
& # 8211 1 teaspoon vanilla extract

First and foremost, heat the oven to 180 degrees. Grease with fat and cover with cocoa 3 cake trays (diameter 23 cm). It is important to bake the 3 cake tops separately, because that way they will come out more compact than if we made a single top that we would cut into 3 slices. Margarine Rama and butter should be at room temperature before we start frothing them with sugar. We mix them with the mixer at high speed for 5 minutes, until the sugar is almost melted and we have a fluffy foam. We also add vanilla.

Then we put eggs, one by one, stirring after each one.

Separately, in a bowl, mix the cocoa and hot water until it dissolves a little, then add the milk. In the butter cream, alternately put the cocoa cream and the mixture of flour, baking powder and salt, until we obtain a homogeneous composition. Distribute the composition evenly between the 3 forms for baking and put them in the oven, 30-35 minutes, or until they pass the toothpick test. Let the cake sheets cool completely before filling them.

Ingredients for syrup:
& # 8211 a cup of sugar
& # 8211 3-4 tablespoons Marsachino liqueur or cherry liqueur (Kirsch)
& # 8211 2 tablespoons water

We put the sugar in a saucepan together with the liqueur and water and let them boil over low heat until all the sugar melts and we have a very aromatic syrup, which we let cool. If you do not want to use liqueur for syrup, simply use juice from cherry compote.

Ingredients for the filling:
& # 8211 500 ml liquid cream
& # 8211 a 600ml jar of cherry compote
& # 8211 200g old
& # 8211 40g food starch
& # 8211 1 teaspoon vanilla essence

Drain the cherries and keep 200 ml of the juice. In a large pan, put the juice from the cherries, vanilla, sugar and starch, mix well until the starch dissolves. We put the cherries and put the pan on the fire, over a low flame. Leave it on the fire, stirring often, until it thickens and we have a kind of jelly with cherries. Let it cool completely before using it. In the meantime, we beat the whipped cream hard (at this step I had no contribution, the Kitchen Aid worked for me)

Assemble the cake: on a plate we put the first top, we syrup it well, then we put ½ of whipped cream and ½ of cherry cream. Place the top 2, syrup it, put the rest of the whipped cream and the rest of the cherry cream. We place the 3rd countertop and syrup it as well.

Ingredients for decoration:
& # 8211 250 ml liquid cream
& # 8211 2 tablespoons vanilla powdered sugar
& # 8211 cherries Maraschino
& # 8211 100g grated chocolate

Beat the whipped cream with the vanilla powdered sugar. We cover the whole cake in a thin layer of whipped cream, then we cover it with grated chocolate. We put the rest of the whipped cream in a spirit and we decorate the cake with whipped cream motifs. For a splash of color, we decorate the cake with Maraschino cherries, which you can find in Kaufland, for example.

It's not the easiest cake to make, but it's definitely one of the most spectacular I've ever eaten. And yes, in the end the whole kitchen looks like after the war, but you can simplify your work a lot if you wash the dishes along the way and don't let them gather until the end. Otherwise, enjoy the cake, it's worth it!


Countertop preparation

For the countertop I used a 20 cm shape. I put baking paper at the base. Preheat the oven to 170 degrees.
I used this countertop because it seems much finer and more fragrant, than a simple pandispan countertop, which is used in the traditional recipe.
All ingredients should be at room temperature. The first time I frothed the butter with the sugar, I then added one egg at a time. Midgale flour (can be replaced with finely ground almonds) I mixed it with cocoa, then I added it over the eggs. Flour with baking powder and baking soda as well. At the end the yogurt. I mixed until all the ingredients were homogenous. I poured the mixture into a baking dish. Then I wrapped the form with aluminum foil on the exterior walls. In this way the dough grows evenly.
Bake at 170 degrees for 35-40 minutes, or until it passes the toothpick test.

We have to leave the countertop to cool. At least 2-3 hours, then you can slice more easily. Meanwhile, prepare the cherry sauce. We put the cherries together with the juice in a saucepan, we keep 100 ml of the juice, which we mix with the starch. over the cherries we put the sugar, the liqueur, then we put it on medium heat. When it starts to boil, add the starch and stir, still on the fire, until it starts to thicken like a pudding. Let cool completely.
In summer, when the cherries are ripe we can prepare this cake without making the cherry sauce. Remove the seeds, cut them in half and add them over the whipped cream.

After the cherry sauce has cooled, we can start whipping cream. Whip the cream cold from the fridge. Add the powdered sugar from the beginning, the vanilla extract, then mix for 1 minute. After 1 minute, add the whipping cream hardener and continue mixing until it becomes firm.
Now we can assemble the cake. I sliced ​​the top into 3 slices. I mounted the cake with the help of an adjustable ring, it can also be mounted in the shape in which I baked the top.
We keep 1/4 of the whipped cream for garnish, we use the rest to fill the cake. We put a row of whipped cream, then a row of cherries and so on until we fill the whole top. You can see in the picture how to fill. I used 2 disposable poses. We repeat the procedure once more with the second countertop. Put the last top on top, press lightly, then cover it with a thin layer of whipped cream.
Let the cake cool overnight. The next day with a spatula we cover the cake in a thin layer of whipped cream. For the chocolate decoration I used 50 gr chocolate and 50 ml whipped cream, I heated the whipped cream, I added the chocolate and I left it until it melted. It can be decorated with chocolate only when it has reached room temperature. I decorated the other half with frozen cherries and chocolate truffles.


Countertop preparation

For the countertop I used a 20 cm shape. I put baking paper at the base. Preheat the oven to 170 degrees.
I used this countertop because it seems much finer and more fragrant, than a simple pandispan countertop, which is used in the traditional recipe.
All ingredients should be at room temperature. The first time I frothed the butter with the sugar, I then added one egg at a time. Midgale flour (can be replaced with finely ground almonds) I mixed it with cocoa, then I added it over the eggs. Flour with baking powder and baking soda as well. At the end the yogurt. I mixed until all the ingredients were homogenous. I poured the mixture into a baking dish. Then I wrapped the form with aluminum foil on the exterior walls. In this way the dough grows evenly.
Bake at 170 degrees for 35-40 minutes, or until it passes the toothpick test.

We have to leave the countertop to cool. At least 2-3 hours, then you can slice more easily. Meanwhile, prepare the cherry sauce. Put the cherries together with the juice in a saucepan, keep 100 ml of the juice, which you mix with the starch. over the cherries we put the sugar, the liqueur, then we put it on medium heat. When it starts to boil, add the starch and stir, still on the fire, until it starts to thicken like a pudding. Let cool completely.
In summer, when the cherries are ripe we can prepare this cake without making the cherry sauce. Remove the seeds, cut them in half and add them over the whipped cream.

After the cherry sauce has cooled, we can start whipping cream. Whip the cream cold from the fridge. Add the powdered sugar from the beginning, the vanilla extract, then mix for 1 minute. After 1 minute, add the whipping cream hardener and continue mixing until it becomes firm.
Now we can assemble the cake. I sliced ​​the top into 3 slices. I mounted the cake with the help of an adjustable ring, it can also be mounted in the shape in which I baked the top.
We keep 1/4 of the whipped cream for garnish, we use the rest to fill the cake. We put a row of whipped cream, then a row of cherries and so on until we fill the whole top. You can see in the picture how to fill. I used 2 disposable poses. We repeat the procedure once again with the second countertop. Put the last top on top, press lightly, then cover it with a thin layer of whipped cream.
Let the cake cool overnight. The next day with a spatula we cover the cake in a thin layer of whipped cream. For the chocolate decoration I used 50 gr chocolate and 50 ml whipped cream, I heated the whipped cream, I added the chocolate and I left it until it melted. It can be decorated with chocolate only when it has reached room temperature. I decorated the other half with frozen cherries and chocolate truffles.


Black forest cake

The responsibility for this recipe belongs exclusively to Ms. Daniela Letitia Banulescu.

Method of preparation

The cherries are removed from the compote and drained on a sieve. Set aside 12 cherries for decoration.

The powder for the countertop, eggs, margarine and water are put in a bowl and mixed with the mixer at low speed for a few seconds to homogenize and then for 5 minutes at high speed. The composition thus obtained is poured into a form with a diameter of 24 cm, greased and covered with baking paper. Place in the preheated oven and bake:

50 minutes in the electric oven / with hot air at 170 ° C or
45 minutes in the gas oven step 1-2

After baking, leave it to bake for 5 minutes, then carefully remove it and let it cool completely. Cut the top of the countertop to get a flat appearance, then cut into 3 layers.

In a bowl for the mixer put the powder for the cream together with 300 ml of cold milk from the fridge and 50 g of powdered sugar and beat with the mixer for 5 minutes in step 3.
Separately prepare the whipped cream according to the instructions on the package with 150 ml of milk.

Syrup the first layer of top with 50 ml of cherry compote. Spread a layer of chocolate cream. Place the second layer on the counter, syrup, sprinkle with cherries and spread a layer of whipped cream on top (keep in a posh whipped cream for decoration). Place the last layer on the counter, syrup and coat the whole cake with the rest of the chocolate cream.


Ingredients for the filling:

Almond paste broken into small pieces is placed in the robot's bowl with the yolks and mixed to obtain a fine paste in which melted chocolate is added. Separately, beat the egg whites with a pinch of salt and, when the foam starts to form, add the sugar. Beat further and, when a hard foam has been obtained, add it over the chocolate mixture. Homogenize the composition gently and pour into a baking dish with removable edges, previously greased with very little fat. Bake for 30-40 minutes and leave in the pan to cool.

For the syrup, put the sugar and water on the fire and leave until the sugar melts. Remove immediately from the heat and add the cherry liqueur to taste. Beat the whipped cream with the vanilla sugar and pass the decorative chocolate through the grater with large mesh or cut it finely with a knife.

The cooled top is cut into two sheets with a long blade knife. Place the first part on the serving platter and syrup. Spread 3/4 of the whipped cream, over which the cherries are placed.

Continue assembling the cake with the other part of the syrupy top and then dress with the rest of the whipped cream. Sprinkle with grated chocolate and decorate with whipped cream and cherries. Leave to cool for 2-3 hours before serving.


Black Forest Cake

Ingredient:

  • 4 eggs
  • 100 grams of sugar (I have & # 8222hidden & # 8221 and a little untreated lemon peel in the sugar jar)
  • 30 ml oil
  • 100 grams of flour
  • 50 grams of cocoa
  • cherry juice / compote
  • 450 ml sweet cream for whipped cream
  • 1 teaspoon vanilla extract
  • 75 grams of powdered sugar (or to taste)

Black Forest Cake Preparation:

Below you have a material with the video recipe, to see how it is done. I am waiting for you with a like, a share and subscription to my channel, if you liked it! Don't forget to activate your notifications (click on the bell on the right) to be up to date with all my video posts, in real time! Thanks!

  1. Preheat the oven to 180 degrees and prepare the tray: cover with baking paper, then grease with a little butter and sprinkle with cocoa (or flour)
  2. Beat the eggs with sugar
  3. Incorporate the oil
  4. Sift the flour and cocoa powder and mix gently with a spatula
  5. Pour the composition into the pan, lightly beat the tray to remove air bubbles and place in the oven (bake for about 25 minutes at 180 degrees, or until the toothpick test passes)
  6. Leave to cool on a wire rack, then cut the countertop in half on the side. You get two sheets (I also cut the bulging moth so that they come out straight
  1. Place the first sheet of worktop on a plate, syrup it with cherry juice, then cover it with a layer of cream
  2. Distribute well drained cherries
  3. Cover the cherries with another thin layer of cream
  4. Drained new cherries are placed
  5. Cover the fruit with the cream once more
  6. Place the second sheet on the counter, without pressing
  7. This sheet is also well syruped
  8. Cover the cake with whipped cream, keeping a little for decoration
  9. Bake the cake with dark chocolate flakes
  10. Decorate with the remaining cream (I used two pockets with duos of different thicknesses), cherries and chocolate
  11. Leave the cake to cool for 3-4 hours (I left only 2, because I had no patience), then slice and serve.

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Countertop preparation

For the countertop I used a 20 cm shape. I put baking paper at the base. Preheat the oven to 170 degrees.
I used this countertop because it seems much finer and more fragrant, than a simple pandispan countertop, which is used in the traditional recipe.
All ingredients should be at room temperature. The first time I frothed the butter with the sugar, I then added one egg at a time. Midgale flour (can be replaced with finely ground almonds) I mixed it with cocoa, then I added it over the eggs. Flour with baking powder and baking soda as well. At the end the yogurt. I mixed until all the ingredients were homogenous. I poured the mixture into a baking dish. Then I wrapped the form with aluminum foil on the exterior walls. In this way the dough grows evenly.
Bake at 170 degrees for 35-40 minutes, or until it passes the toothpick test.

We have to leave the countertop to cool. At least 2-3 hours, then it can be sliced ​​more easily. Meanwhile, prepare the cherry sauce. Put the cherries together with the juice in a saucepan, keep 100 ml of the juice, which you mix with the starch. over the cherries we put the sugar, the liqueur, then we put it on medium heat. When it starts to boil, add the starch and stir, still on the fire, until it starts to thicken like a pudding. Let cool completely.
In summer, when the cherries are ripe we can prepare this cake without making the cherry sauce. Remove the seeds, cut them in half and add them over the whipped cream.

After the cherry sauce has cooled, we can start whipping cream. Whip the cream cold from the fridge. Add the powdered sugar from the beginning, the vanilla extract, then mix for 1 minute. After 1 minute, add the whipping cream hardener and continue mixing until it becomes firm.
Now we can assemble the cake. I sliced ​​the top into 3 slices. I mounted the cake with the help of an adjustable ring, it can also be mounted in the shape in which I baked the top.
We keep 1/4 of the whipped cream for garnish, we use the rest to fill the cake. We put a row of whipped cream, then a row of cherries and so on until we fill the whole top. You can see in the picture how to fill. I used 2 disposable poses. We repeat the procedure once more with the second countertop. Put the last top on top, press lightly, then cover it with a thin layer of whipped cream.
Let the cake cool overnight. The next day with a spatula we cover the cake in a thin layer of whipped cream. For the chocolate decoration I used 50 gr chocolate and 50 ml whipped cream, I heated the whipped cream, I added the chocolate and I left it until it melted. It can be decorated with chocolate only when it has reached room temperature. I decorated the other half with frozen cherries and chocolate truffles.


See you on pinterest!

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Black Forest Cake

Ingredient:

  • 4 eggs
  • 100 grams of sugar (I have & # 8222hidden & # 8221 and a little untreated lemon peel in the sugar jar)
  • 30 ml oil
  • 100 grams of flour
  • 50 grams of cocoa
  • cherry juice / compote
  • 450 ml sweet cream for whipped cream
  • 1 teaspoon vanilla extract
  • 75 grams of powdered sugar (or to taste)

Black Forest Cake Preparation:

Below you have a material with the video recipe, to see how it is done. I am waiting for you with a like, a share and subscription to my channel, if you liked it! Don't forget to activate your notifications (click on the bell on the right) to be up to date with all my video posts, in real time! Thanks!

  1. Preheat the oven to 180 degrees and prepare the tray: cover with baking paper, then grease with a little butter and sprinkle with cocoa (or flour)
  2. Beat the eggs with sugar
  3. Incorporate the oil
  4. Sift the flour and cocoa powder and mix gently with a spatula
  5. Pour the composition into the pan, lightly beat the tray to remove air bubbles and place in the oven (bake for about 25 minutes at 180 degrees, or until the toothpick test passes)
  6. Leave to cool on a wire rack, then cut the countertop in half on the side. You get two sheets (I also cut the bulging moth so that they come out straight
  1. Place the first sheet of worktop on a plate, syrup it with cherry juice, then cover it with a layer of cream.
  2. Distribute well drained cherries
  3. Cover the cherries with another thin layer of cream
  4. Drained new cherries are placed
  5. Cover the fruit with the cream once more
  6. Place the second sheet on the counter, without pressing
  7. This sheet is also well syruped
  8. Cover the cake with whipped cream, keeping a little for decoration
  9. Bake the cake with dark chocolate flakes
  10. Decorate with the remaining cream (I used two pockets with duos of different thicknesses), cherries and chocolate
  11. Leave the cake to cool for 3-4 hours (I left only 2, because I had no patience), then slice and serve.

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