Queen of German Cakes: Black Forest Gateau – Schwarzwaelder Kirschtorte

This is not a simple cake, in German the correct word is “Torte” because it is higher than a regular cake, has different layers and is very rich. If I eat cake, then this one. It is this kind of cake to die for, you know. The Black Forest Gateau, or if you would translate it word by word  the “Black Forest Cherry Cake”, is the “Queen of all cakes” in my opinion. It is known all over the world but originally stems from the famous Black Forest, one of my favorite regions with the city of Freiburg – a peaceful and loveley place which every American I have talked to who has visited this city, is just praising of its charming character.
The gateau is  a unique combination of cream, cherries, chocolate and Kirsch (Schnaps), made in the Black Forest ( in English cherry brandy).
I call it the desert for angels and the sweetest ever existing seduction of cakes.

The cake consists of 3 parts:  
the basis, the biscuit base and the filling. Don’t rush yourself when baking this cake. It is an art in itself.

Ingredients

Ingredients cake base
• 125 gr wheat flour
• 10 gr cocoa powder
• 1 teaspoon baling powder
• 50 gr sugar
• 1 bag vanilla sugar
• 1 egg white
• 50 gr butter

Ingredients Biscuit base
• 3 eggs
• 1 yolk
• 2 tablespoon warm water
• 100 gr sugar
• 1 bag vanilla sugar
• 3 drops bitter-almond baking oil
• 1 hint cinnamon
• 75 gr flour (wheat)
• 10 gr cocoa powder (without sugar or anything else, needs to be pure)
• 25 gr wheat starch
• 1,5 teaspoon baking powder

Ingredients Filling
Important is  to use the correct cherries. You need Sour cherries (in German we also call them Schattenmorellen).
• 1 jar sour cherries (750 gr)
• 80 gr sugar
• 40 gr wheat starch
• 2 tablespoon Kirsch Schnaps
• 2 teaspoons grinded gelatin
• 3 tablespoon cold water
• 500 ml heavy cream
• 1 bag vanilla sugar
• 1 tablespoon sugar
• 40 gr chocolate (grated) to besprinkle (use black chococlate with high cocoa percentage, best is Swiss or German chocolate)
• 1 jar cherries for decoration

How to make the Cake base

Sieve flour, cocoa and backing powder on a working surface. Make a mold and add sugar, vanilla sugar and egg white into it, mix it with some of the flour so it gets mushy. Add cold butter (cut into pieces) and knead it together so you have a lump. Let it rest for 30 minutes in the fridge. Grease (with butter) a 26 cm diameter spring form and roll the dough so it fits into this form. Bake it for 20 minutes on medium heat.

How to make the Biscuit Base

Beat 4 yolks and water foamy and add bit by bit two third of the sugar, vanilla sugar and spices. Beat egg white so it gets firm and add the rest sugar. Add firm egg white to the yolk cream and sprinkle the mix of starch, flour and cocoa over it. Mix it carefully and add it in a spring form, laid out with parchment baking paper (same size as for the cake base). Bake it right away for 35 minutes on 350 degrees.

How to make the Filling

Sieve cherries, and heat 3/4 of cherry juice, mix 1/4 juice mix with starch. When juice starts to boil mix in the starch and let it boil up. Add cherries and let it cool down, add sugar and Kirsch Schnaps as desired.

Mix gelatine powder with water und let it rest for 10 minutes. Carefully boil it up ,while stirring, and let it cool off.

Beat heavy cream and add the completely cooled off gelatine. Beat cream again so it gets completely firm and add vanilla sugar and sugar as desired.

How to make the cake

First put half of the cold cherries on the cake base.

Add 1/3 of the on the cake base.

Cut the biscuit base horizontal in half – put one half on the filling (press it on) and add on top the remaining cherries and the cream.

The other half of the biscuit base will be added on the top. Apply the rest of the cream on the sides and the top

Decorate the cake with grated chocolate and cherries.

The cake needs to be in the fridge at least for 4 hours.

If you like to add the traditional Kirsch Schnaps, drip some of the Kirsch Schnaps on the cake base and biscuit base before you are adding the filling.

Tips and Warnings

• You should have some baking experience when trying this recipe; it is not for beginners.

You can find the sour cherries, vanilla sugar, bitter almond oil at http://www.germandeli.com/

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About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
This entry was posted in german cake, german food and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Queen of German Cakes: Black Forest Gateau – Schwarzwaelder Kirschtorte

  1. Joyce Gaines says:

    I'll have to try this one as it looks yummy!

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