Better late than never. A saying I hold dearly whenever I procrastinate doing
something I´ve been wanting to do but never got around doing it. For this,
I really have to thank DH Almere for giving me this opporturnity to feature
´The making of Schwarzwälder Kirschtorte or Blackforest Cake` as how it is
known internationally here. Without this invite, I would not have known how
good this cake taste. I would not know how much work goes into making
them too. And without this invite, I would not have known that there is so
much to know about whipping a simple cream till stiff during summer season!
And importantly, I felt as though I am connecting a bit more to my other half,
whom is a German and hopefully is proud of me now that I had finally
attempted it :-D
So yes, one more time .. thanks Yueky for the invite!
Lets start with the recipe itself. There is a whole lot of Blackforest Cake
recipes on the internet I must say, but I chose a recipe from one of hubby´s
old German cookbook. It is a handwritten recipe, the format is very different
from what I am accustome too and there are a few pointers to why I felt it
is authentically German or all Blackforest Cake out there :-)
a) The recipe calls for Kirschwasser, or Cherry Alcohol in the cake so, this
cake as how I´ve come to know is actually meant to be for adult
consumption only.
b) The recipe calls for Schattenmorellen. It is a bottled Morello Cherry and
do look out for those produced in the region of Blackforest, Germany.
c) The pan size in this recipe is typical German cake size of 28cm wide. It is
not as high as what you´ve come across in many bakeries in town. The
real German cakes are much shorter but wider in diameter.
So, lets begin with the recipe and method!
Preparing the Chocolate Sponge:
1) Heat up your oven at 190C. Prepare your 28cm round pan with bake
lining at the bottom.
2) Put 4 eggs into a large mixing bowl, use a handmixer at the highest speed
and whisk the eggs until foamy.
3) Slowly sprinkle 200 grams sugar into the egg mixture while you continue
whisking. Whisk for at least 2 minutes after the sugar is added. The egg
mixture should be very fluffy and nearly white.
4) Sift and mix 80 grams of flour, 20 grams of cocoa powder and 1 tablespoon
of baking powder into a large bowl. Slowly and surely in 3-4 batches,
work the flour mixture into the egg mixture ensuring they are all incorporated
well but do not overmix.
5) Next, pour in 50 grams of melted butter and give it a quick mix.
6) Pour the sponge dough into the prepared springform pan, flat the surface,
and bake it for about 25-30 minutes at 190°C/350°F.
(Do check the cake
readiness when it is at 25 minutes mark as different oven works differently
at times)
Preparing the Cherry Filling:
1) Pour 300 grams of bottled Morello Cherry into a pot along with 1 cup
of the liquid.
2) In a separate container, mix in 1 tablespoon of Corn Flour with 1/3 cup
of the Cherry Liquid balance. Mix well and pour into the pot. Add in
4 teaspoon of sugar.
3) Heat the cherry mixture until it boils, stir occasionally, and let it simmer
for a minute. The mixture should be thick and slightly goey. If needed,
add in the required cornflour.
4) Remove from the oven and add in 2-4 tablespoon of Kirschwasser. Mix
well and let it cool down.
Preparing the Cream Filling:
1) Whip 400ml of cream until nearly stiff, then add in half cup of icing sugar.
2) Continue whipping until the cream is very stiff.
Extra Note for Whipping Cream during Summer
NOW, this is the part where I failed miserably as seen in the photos here.
Till date, I am not certain what went wrong. Our mixing bowl was thoroughly
cleaned and dried accordingly so, I don´t think the whipping failure was the
result of some traces in the bowl. Also, I´ve deliberately added Sahnefest.
It is a kind of firming powder you add in so that the cream remains stiff. Sugar
was also added in at laster stage. Some forums in Germany calls for one to
store the cream in a freezer 2 hours before whipping especially during summer
season. I tried that method too but it did not work out as planned. Really
strange because I´ve never had problems whipping cream during winter or
autumn period. So, as a caution factor, I would like to highlight these;
1) Make sure your bowl is clean and dry.
2) Do buy cream from cooling department instead of carton type.
3) Chill them for at least an hour if you are making it during summer.
4) If possible, add Sahnefest into your cream mixture to at least prevent it
from turning to butter.
And lastly, I hope you have better luck than me!
Moving on, it is time to remove the sponge from the oven. Remove the ring
from the pan gently after sliding a knife around it to separate the sponge cake
from the baking tin. Let the sponge cool down. Carefully peel off the baking
paper and cut the sponge in three portions horizontally.
Assembling the Cake;
1) Place the first sponge cake layer inside the same cake ring again. Secure
the ring properly.
2) Spread the cherry mixture on the top, leaving about 1 cm uncovered
around the edge.
3) Add 1/3 of the whipped cream on top and flatten with a cake spatula.
4) Place another sponge layer on top and press lightly. If you wish, dab more
Kirschwasser onto the second sponge layer to moisten it further.
5) Spread the other 1/3 of the remaining cream on top and flatten it one more
time with a cake spatula.
6) Add the last sponge layer and spread the balance cream to cover the entire
cake, top and sides.
7) Fill a pastry bag (star-shaped nozzle) with 3 tablespoons of cream and make
8 star-shape to place the cherry topping. Top with fresh cherries.
8) Sprinkle chocolate curls on the side and top of the cake and refrigerate the
black forest cherry cake for at least 3 hours or overnight.
Last but not least, gather the people that matters to you most, make a large
pot of coffee and Guten Appetit!
