The whole world knows a cake called "Black Forest", which came to us from Germany. Undoubtedly, he managed to gain tremendous popularity all over the planet. That is why today you are presented with the classic Black Forest cake recipe. You can find the photo of this dessert in the article.
Origin history
For the first time they talked about the Black Forest cake in Germany in 1934. There it is called Schwarzwälder Kirschtorte, which means the Black Forest cake. In his native country, he is known as the most popular dessert in the last few years.
The stunning combination of chocolate sponge cake soaked in Kirschwasser and sour cherry filling creates a great 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 for confectioners, which tells us that only by adhering to certain ingredients, you will achieve the true taste of this chic cake.
This wonderful dessert is suitable for both adults and children. It’s no secret that any of us would like to taste the finest cake, which beckons with its description. By the way, below is a photo of the Black Forest cake.
Advice
Before you start your cake recipe, carefully read some dessert tips. Indeed, the method of making the Black Forest cake at home is unique and, one might say, unique, so the taste should correspond to the recipe itself. So, if you follow the tips presented, then be sure that the cake will be charming.
Advice 1. Every housewife wants the biscuit to turn out magnificent and accurate. Therefore, beware of the most common mistake that can result in a flat, sleek 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 protein.
Tip 2. As for the cream. In order for the cream 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 cream.
Tip 3. Another important rule that you need to know everyone who is going to achieve an irresistible result of the cake. Be sure to wait until the biscuit has cooled, and only then soak it hot. Otherwise, if you do not follow this rule, it will simply become sour.
Tip 4. Maybe you haven’t had to cook the Black Forest cake, so it’s not at all surprising if you hear the word “kirsch” for the first time. So, kirsch is nothing but cherry vodka, which is saturated with cherries. Its taste can be compared with the taste of cherry seeds. By the way, some brandy lovers replace kirsch with it.
Tip 5. As already mentioned, for the filling we take the berries of the cherry. In general, many make the common mistake, which is that berries cannot be thawed in advance. You can guess that they will soften and become wrinkled, which is very undesirable. Cherry should be thawed in a special syrup and nothing more.
Tip 6. In fact, the classic recipe for this famous cake uses cherry from compote. 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 an excellent taste is much greater.
Tip 7. Like many cakes, before serving, the Black Forest cake is also recommended to be refrigerated for several hours to allow it to brew and soak better.
Tip 8. The last tip for today. Many are eager to try their culinary masterpiece, but there is one “but”. If you really want to feel the lovely and true taste of the cake, take it out of the refrigerator and wait another 2-3 hours. Only after that 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 be well aware of the products that you will need.
For chocolate biscuit we take:
- 7 large eggs;
- 70 g of butter;
- vanilla extract;
- 140-160 g of wheat flour;
- starch;
- 50 g of cocoa powder;
- salt;
- sugar;
- 10 g of baking powder.
As you already know, you should soak the biscuit in the cooking process. But what? Syrup!
To impregnate a biscuit:
- 200-250 g of sugar;
- 200 ml kirschwasser or rum;
- ½ cup of water.
Incredibly, it is the syrup that gives the cake a delicate taste, creating the effect of melting in your mouth!
Ingredients for Chocolate and Light Creams
So, before you set a goal - to prepare chocolate and light cream. The question arises: where to use the first, and where the second?
When you are at the “assembly” stage of the cake, remember that you must grease the lower biscuit with chocolate cream. Accordingly, the remaining cakes are intended exclusively for light cream. A simple rule. Consider what we need.
Ingredients for Chocolate Cream:
- 100 ml cream;
- powdered sugar;
- 50 g of dark chocolate.
For a light cream:
- 400 ml cream;
- powdered sugar.
Ingredients for Topping
One of the tips mentioned cherry filling. Yes, in our cake, the filling should be made of cherry.
For cherry filling:
- water;
- lemon juice;
- sugar;
- 500 g of frozen seedless cherries;
- butter;
- 50 ml of kirschwasser or rum - at your discretion;
- starch.
Thanks to the cherry, the filling gives the cake a slight sourness.
Ingredients for Decoration
Agree, a 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 family or friends depends on how neatly and interestingly you decorate the cake. Decor will never interfere with confectionery, so do not be afraid and boldly decorate as you like.
However, today the decor for your cake defines two components:
- 250 g of dark chocolate;
- 15 g cocktail cherries.
Also, at the end of cooking, you can decorate the cake to your taste, adding some details that will significantly distinguish your cake.
Making biscuit
- So, first you need to take a deep container in which you need to beat eggs and sugar. Before this, put a pot of water on the stove, bring to a boil. In order to cook the combined eggs and sugar in a "water bath", you first need to reduce the gas. Water, which should boil in a pan, should in no case touch the bottom of the bowl with beaten eggs.
- Note that the mixture should not be very hot. Stir it thoroughly with a whisk and remove from the stove.
- The next step is to conscientiously beat the whole mass with a mixer, but do not overdo it, 3-4 minutes will be enough for you. The result of this stage should be an increase in the mixture in size, white color, and also it should become more dense.
- We take the second container in order to mix baking powder, cocoa powder, flour, vanilla extract and starch in it. Now be extremely careful and careful. You need to sift the mixture several times on beaten eggs. Constantly stirring exclusively from the bottom up, try not to lose the pomp and airiness of your consistency. There should be no lumps. Add melted butter and mix well.
- In the end, you will need 2 baking dishes, the diameter of which is about 20 cm. Lubricate them with oil, sprinkling with flour. In a preheated oven, bake a biscuit to 180 degrees. After that, divide it into 3 cakes.
Making chocolate cream
- In a separate bowl, mix the powdered sugar and cream. We put it on the stove, heating quite strongly.
- After removing the hot mixture, immediately add the grated chocolate to it. Stir everything thoroughly with a whisk and refrigerate for 30 minutes. The cream should thicken.
Cooking light cream
- Oddly enough, but best of all, before preparing this cream, put the bowl, whisk and cream in the refrigerator.
- Then whip the cream with the mixer, adding the powdered sugar gradually. For some time you should increase the speed of revolutions.
- Important! Do not overwork so that the mixture does not exfoliate. Do everything neatly and evenly, follow the consistency.
Cherry Syrup
- It’s easy to guess that we use cherries as the filling. So, slightly rinse the berries with water, add sugar, leave in a bowl for 30-40 minutes. As a result, juice should appear.
- In the next step, you need to boil cherry juice. Pour the resulting juice into a saucepan, and add a little water and sugar to make about 150 ml. Put on the stove for 4 minutes.
- After that, add the remaining berries and cook for another 2 minutes. Be sure to cover the pan with a lid when removed from the heat and wait until it cools completely.
- It remains only to collect the syrup. Throw the berries gently into a colander and drain the liquid. You can add brandy, kirschwasser or rum to the juice with which we will soak our biscuit, at your discretion.
Full recipe
When all the components of the cake are taken apart, you can safely proceed to cooking. Cooking takes a fair amount of time, but believe me, it's worth it. It will also be a wonderful tasty birthday present or any other holiday. Cook with pleasure, then you will also regale with pleasure. Those who love sweet pastries, and in general, sweet tooth will be crazy about such a surprise.
Now we will consider the recipe for the cake "Black Forest" step by step (with photo):
Step number 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 is worth soaking in cherry syrup.
Step number 2. As you already know, chocolate cream must be applied to the entire surface of the lower cake. Remember to lightly mix or whisk the cream with a whisk when you remove it from the refrigerator.
Step number 3. Then everything is exactly the same: you cover the bottom cake with the cherry syrup soaked in cherry syrup. In a circular motion, apply light cream. It is important to know that you can always fill empty places with cherry berries.
Step number 4. We end with a cake, which, of course, you need to soak in syrup. It often happens that it ends. Then do the following: prepare hot water in which to dissolve the sugar. Such a liquid can be used as a syrup. Well, and in the end, just brush the light cream again in circles.
Step number 5. The last cake should cover the rest. It is recommended to slightly press down with your hands.
Step number 6. The remaining white cream should not disappear. Therefore, they are the ones who lubricate the edges and sides of the cake.
Step number 7. Now it all depends on your imagination. Grate chocolate on the sides of the cake. For decor, not only chocolate chips, but also mint leaves and cherries are suitable.
Do not forget about the 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!