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Black Forest Cake
Black Forest Cake, is a chocolate cake with a strong cherry element to it which is popular throughout North America.
Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake).
The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry).
It is a chocolate Layer Cake with Kirsch, whipped cream, sour cherries and chocolate curls.
Ingredients:
Cake
4oz Irish butter
8oz brown sugar
4oz plain chocolate
7oz self-raising flour
1/4 teaspoon ground cinnamon
1/4 pint sour cream
3 tablespoons strong cold black coffee
2 eggs
pinch of salt
Pastry Base
4oz cream flour
pinch of salt
2oz icing sugar
2oz/ Irish butter
1 egg yolk
a few drops of vanilla essence
Other:
1 pint cream
1lb tin black cherries
4 table spoons black cherry jam
brandy or cherry juice
4oz grated chocolate
Directions:
Cake:
Cream butter and sugar together well.
Melt the chocolate and beat into the creamed mixture, then mix in the eggs.
Sift flour, salt and cinnamon together.
Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.
Set to cool on a wire rack.
Pastry Base:
Mix all the ingredients together in a bowl and bind until the mixture stiffens.
Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.
Lay out on baking sheet and bake for 20-25 minutes.
Assembly:
Whip cream until it holds its shape.
Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.
Slice the cake into 3 equal-sized layers.
Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
Put pastry on serving plate and spread the pastry with black cherry jam.
Soak the cakes with sprit used.
Put one layer of cake on top of coated pastry.
Spread a layer of cream with half the stoned cherries.
Put the second layer of cake and add another layer of cream and cherries.
Add the final layer of the cake.
mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.
Tips:
Using 3 identical cake pans instead of 1 large is OK.
Margarine, vegetable oil or regular butter will substitute for Irish butter.
In some countries the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.
This recipe did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between
325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).
About the Author
For more recipes you can use at home or publish on Your Own website, ezine, newsletter or blog visit Good Cook dessert recipes. Food and drink are two of the great pleasures in life. eat and drink @ mwnch provides recipes and discussion to help you to get the greatest pleasure from them. To us that means sourcing the finest seasonal, local and where appropriate organic produce and ingredients.
I had a piece of "lime coffee cake" in Starbucks the other day and was looking for a similar recipe. Help!
I am looking for a recipe for the "Key Lime Coffee Cake" similar to what Starbucks sells. It was a mix between a coffee cake and a cheesecake. Does anyone have a recipe or a site I can look. I've tried several recipe sites that I usually use.
Canyon Ranch CanyonRanch.com Lime Coffee Cake This is a delicious coffee cake for breakfast, also can be served with salads and bread lunch. 13 / 4 cups all-purpose flour 21 / 4 teaspoons baking powder 1 / 2 teaspoon salt 3 tablespoons oil Canola tablespoons butter 1 cup sugar 3 egg whites 4 2 / 3 cup butter 1 fresh lemon juice 11 / 2 teaspoons grated lime rind tablespoon 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees F. 2. Lightly coat a standard size (9 x 5 inch) loaf pan with cooking spray and stick-no. 3. Combine flour, baking powder and salt in medium bowl and set aside. 4. In another bowl, combine butter, oil and sugar and mix until smooth. Add the egg whites and beat with an electric mixer until batter is smooth. 5. Alternately add the flour and butter to the egg mixture, ending with flour. Add the lemon juice, lemon zest and vanilla and mix until smooth. Pour into prepared pan bread. 6. Bake in preheated oven for 35-45 minutes or until top is golden brown. Remove from oven and cool in pan on a rack for at least 10 minutes before slicing.
