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Black forest cake


The recipe HERE inspired me in this cake.

Drain the cherries. Separate the egg whites and mix with a pinch of salt, add the sugar, the yolks one by one, and at the end the flour mixed with cocoa, debudinca powder and baking powder. The composition is poured into a cake form. greased with margarine and lined with flour. Bake for 20 minutes in the oven, remove and leave to cool. When the top is cold, cut it in three, syrup it with a little compote juice. with 3 teaspoons of compote juice, put the rest of the juice with the vanilla sugar in a bowl and bring to a boil, take the bowl off the heat and leave it to cool dpa which is distributed on the cherries on the two countertops. , cherry sauce, whipped cream with a whipped cream hardener and mixed with chocolate flakes, another top with sauce, cherries and whipped cream and the last top greased with whipped cream and sprinkled with chocolate flakes


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Black Forest Cake

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Assembling and decorating the black forest cake

Ingredients for decorating the black forest cake

  • cream of 2 sachets and 300ml milk
  • grated chocolate
  • syrup for syrup cocktail
  • 400g champagne biscuits (optional)

To assemble the black forest cake, cut the top into 3 pieces. I used a & # 8220 saw for cutting countertops & # 8221 and I came out with 3 perfectly straight pieces.

Put the first piece of countertop in a large tray, which is well syruped with about 1/3 of the amount of syrup. If the syrup is very thick, add 2 tablespoons of cold water and mix well, but be careful because the syrup must be viscous, and it will be harder to get into the counter. Add 1/2 of the cherry cream and place the middle top over it.

Syrup the middle top and place the rest of the cream on top, spread the cream evenly and place the last piece of cake on top, which you must also syrup.

Cover the cake with whipped cream over which is added grated chocolate. Put a few piles of cream on top, then add a few cocktail cherries, one of those semi-candied in sweet syrup.


Black Forest cake with cherry jelly, cream and chocolate

I kept seeing and tasting all sorts of variations of this wonderful "black forest" dessert, but I never seemed to be so pleased with it. It seemed so mundane to me, cocoa tops filled with cherries and cream. But one weekend I ran to the airport in Budapest with some friends to take them to the airport, there what to see & # 8230 a cake in a window that looked like the black forest. I took a slice and since then there has been love for this dessert. Countertop with intense cocoa taste, cherry jelly and of course the taste of natural cream, was something else, and since then I kept testing, until I reached this final shape.

How to make it and what ingredients you need you will discover along the way.

From what I read, it seems that the name of this dessert does not come from the Black Forest Mountains in southwestern Germany, but from the cherry liqueur that is produced in that area, known as Schwarzwalder Kirsch.

Confectioner Josef Keller claims that he invented this dessert, in its current form, in 1915 at Cafe Agner in Bad Goderberg somewhere 500 kilometers from the Black Forest, information that has not been found until today.

Schwarzwalder Kirschtorte was first mentioned in writing in 1934, being found in several confectioneries in Germany, Switzerland and Austria.

Other cake recipes tried and appreciated by readers:

Countertop ingredients:

  • 7 whole eggs
  • 180 g caster sugar
  • A pinch of salt
  • 120 g white flour
  • 60 g of good quality cocoa

Ingredients for filling and decoration:

  • 500 g pitted cherry halves (about 800 g)
  • 2 tablespoons starch
  • 150 g caster sugar
  • The juice of half a lemon
  • 1 l of natural whipped cream
  • 100 g powdered sugar
  • 100-150 g dark chocolate
  • Cherries with tail

Countertop preparation method:

Preheat the oven to 180 degrees Celsius.

Wallpaper 2 removable tart shapes on the bottom with baking paper.

If you do not have a planetary food processor to cope with the heat and froth whole eggs with salt powder and caster sugar, then add the flour mixed with cocoa, you will have to separate the eggs to beat the egg whites and fry them with a pinch of salt, then gradually add the caster sugar and beat until all the sugar has dissolved.

Add the yolks, the flour mixed with the cocoa and in both cases mix lightly with a spatula with movements from top to bottom, to incorporate the dry ingredients.

Pour the composition evenly into molds and bake for 18-20 minutes. After we take them out, we leave them in the forms in which they were baked for another 5 minutes and we transfer them on a grill to cool.

Preparation for cherry jelly:

Put the cherry halves with the sugar and lemon juice in a saucepan and after it has left a little juice, add the starch. Put the pan on medium heat and stir continuously until the starch dissolves and takes on a translucent color. Set aside and stir from time to time until it warms up, then leave in the fridge for half an hour.

Beat the cream until it leaves light waves on the surface, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, as you risk cutting and it will never look like vegan cream.

After you have cooled the tops, cut them in half, put a top, a third of the cherry jelly, a third of the cream, come with the second top and do the same until the last one over which we put the cream according to your imagination. I lightly greased it and then, with the help of a spray bag, I made some hazelnuts and put cherries with a stalk in the center.

We melt the chocolate in a bowl on a bain-marie and with the help of a very small shapeless spray bag, we “drew” different shapes of trees on a sheet of baking paper. Let them cool until they harden and then decorate the cake.

We leave it cold, indicated until the next day, and if we don't have enough patience, at least about 3 hours.


The forest even darker

Foret Noir, Schwarzwälde, Black Forest or Black Forest. I don't care what he calls it, as long as it has chocolate, cherries and alcohol in it, a more successful combination than the Holy Trinity.


Coincidentally, I have a jar of bitter cherry jam in my closet, which will soon be three years old, and a bottle of cherries (.). I wonder if I can make this forest already blacker and darker? I take out the butter and a few eggs on the table, mix the jam with the cherries and go to bed. As long as I dreamed, the eggs and butter would reach room temperature, which in a studio in Bucharest is not who knows what.

In the morning when I get up, in my T-shirt and I don't know what it was like… the first thing I do is melt 50 grams of 75% dark chocolate. Then separate 3 large eggs from which result about 100 grams of egg white and 50 grams of egg yolk.

In a bowl rub 60 grams of soft butter and start to incorporate the melted chocolate, but cooled to 30 ° C. Don't have a thermometer? Put a finger in it. If it doesn't feel warm and still liquid, it's perfect. Then I incorporate the three yolks one by one.

Separately make a soft eggplant meringue and 80 grams of fine sugar. Mix the meringue with the first composition and 60 grams of sifted type 480 flour. In a tray lined with baking paper, spread the composition in a thin layer of half a centimeter and bake the sheet in the preheated oven at 200 ° C for 12 minutes. I cut 4 squares with a side of 16 centimeters from it.


For the chocolate mousse, melt 300 grams of 85% dark chocolate in a large bowl. I beat 450 grams of 35% whipped cream and leave it to cool. I make a syrup of 120 grams of granulated sugar and 40 grams of water which I boil up to 121 ° C. Still don't have a thermometer? Put a finger in it. Maybe that's how you're convinced it's time to buy one.

While the syrup is boiling, beat two eggs (100 grams) and three yolks with a whisk. When the syrup is ready, I start pouring it over the eggs without stopping beating and I do this until the foam cools. Then I quickly incorporate a third of the cream into the hot chocolate (45 ° C), then the egg foam and at the end the rest of the cream. I add a few drops of cherries and set aside the mouss.


I strain the bitter cherries from the liquid they've been in overnight and now use them to wet the countertops a little. With a spatula I put a layer of mousse of one centimeter on the sheet at the base, I put some bitter cherries on it, then another syrupy top over and finally another layer of mousse. I leave the construction in the freezer for two hours and start decorating.


In a bowl, melt with a hair dryer, 75 grams of white chocolate, then add another 25 grams, finely chopped and mix in it with a spatula quickly and pressed until no more pieces of chocolate can be seen. I do the same thing with some dark chocolate and with the help of a brush I start painting on a piece of glossy plastic.

I let it cool a bit and draw a few squares with a knife and leave it alone for at least an hour.

I take the cake out of the freezer, cut out the crooked edges and eat them like that, frozen, like a hungry monkey, then I start to do what you see in the picture.


How is this Black Forest Cake made and why is it so popular all over the world? What are the ingredients for the original Black Forest Cake recipe?

The original Black Forest Cake recipe is prepared with brandy or cherry or cherry wine. The Germans prepare it with kirschwasser. It can be replaced with sour cherry, cherry liqueur, vodka combined with cherry juice or cherry. I preferred the alcohol-free version and used the juice of a cherry compote.

Padurea Neagra cake is a cake with a fluffy cocoa top, cherries or cherries, whipped cream and chocolate. So you can use fresh cherries or cherries, frozen or compote. The version with cherry jam or jam is not excluded either. Here are two advantages: using jam or jam the cake is cut much easier and the appearance of each slice is identical. If we are talking about whipped cream (I know it sounds pompous), this is just vanilla-flavored whipped cream. The original Black Forest Cake recipe provides whipped cream but butter cream is also accepted. If you use alcohol for this recipe you can add a drop of whipped cream for extra flavor. This cake is lined with grated chocolate, both on top and on the sides. But you have the option to use melted chocolate.


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 from 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, mixing 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, we alternatively 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 together with the vanilla powdered sugar. We cover the whole cake in a thin layer of whipped cream, then we cover it with grated chocolate. Put the rest of the whipped cream in a spirit and decorate the cake with whipped cream motifs. For a splash of color, 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!


Pădurea Neagră cake: a festive recipe, good for licking your fingers

Surely you have heard of this delicious cake, which makes you swallow dryly when you hear the name. You can see it everywhere, and in confectioneries there are many recipes and combinations of ingredients meant to pamper your taste buds. However, the original recipe has become increasingly difficult to find, as many interpretations of this type of dessert abound on the Internet. & Icircn the following you will find out what is the original recipe of the Black Forest cake.

The Black Forest (or Schwarzwald) is a region in southwestern Germany. It is known for its diversity of landscapes and fertile land. That is why the area is considered the most beautiful in Germany. However, this cake is not named after the region, but rather after one of the ingredients found in the cake. & bdquoSchwarzwalderkirschtorte & rdquo & icircn German & icircnounces & bdquotort Black Forest with Cherries & rdquo. The dessert consists of several layers of top with cocoa, cherries and cream. So the name comes from a liqueur, Kirschwasser, which is used to make the countertop syrup. It gives a strong and tasty aroma to the cake.

Other historians believe that this desert is actually named after the traditional dress worn by women in the Black Forest region. It consists of a black skirt, a white blouse and a hat with red tassels & icircn v & acircrf, all of which look very much like cream, countertop and cake cherries.


Black Forest Cake (Schwarzwälder kirschtorte)

To prepare the cake, make a countertop that will be cut into three parts, syruped and then between these parts will be placed the cherry and cream filling. Top with whipped cream, cherries and grated chocolate.

For preparation leaf melt the chocolate and butter in a bain-marie and leave to cool. Beat the yolks with the sugar, then add the mixture of chocolate, flour, 3 tablespoons of starch, baking powder and then gradually, carefully, beaten egg whites. Beat the egg whites with the mixer, but slowly mix in the composition with a spoon. Preheat the oven and bake at the right heat for about 45 minutes (try with a toothpick). Leave the countertop to cool, then cut into 3 equal parts.

Until the countertop cools, prepare syrup and the ingredients needed for the cherry filling. The whipped cream filling is also prepared. Strain the cherries from the compote and in 3 tablespoons of liquid from the compote add a tablespoon of sour cherries (you can put even more, as you wish). If you think it's too little syrup. it can be supplemented with water and sugar. With this syrup, sprinkle all 3 parts of the countertop (after placing it in the cake, obviously, before putting the filling).

For preparation cherry fillinge, cold mix the starch with a little juice from the strained cherry compote, then add over the rest of the cherry juice put on the fire, when it boils. Stir a little, add the cherries (minus a few that are kept to decorate the cake) and turn off the heat. Stir and leave to cool. When it is cold, add the sour cherry.

For preparation whipped cream filling, prepare 500 ml of liquid cream (fresh) and mix with a sachet of vanilla sugar. The rest of the cream and the rest of the vanilla sugar will be used for garnishing.

So on the first piece of syrup cake put half of the cherry filling, then half of the cream filling, put the second piece of syrup, then the same two fillings and finally the top piece, also syrupy. Leave in the fridge and garnish the next day. I don't think it's a problem if it's decorated on the first day. The cake is very good starting with the next day, after the syrup and the spread in the countertop have penetrated better.

I find the taste interesting because the top is not very sweet, it is really slightly bitter from chocolate, and the cherries give a sour taste. Fresh cream completes with the third specific taste.


Black Forest Cake

For Countertop:
& # 8211 250 gr sugar
& # 8211 220 gr flour
& # 8211 2 eggs
& # 8211 1/2 cup cocoa
& # 8211 1/2 cup oil
& # 8211 1/4 cup milk
& # 8211 1/2 cup coffee
& # 8211 1 teaspoon baking powder
Beat whole eggs with the mixer until light in color. Add the sugar one at a time, then mix the oil and milk. Separately mix the solid ingredients: flour, cocoa and baking powder and gradually add to the liquid composition using a spatula. Pour the hot coffee and mix well. We get a composition like sour cream.
Wallpaper a round shape and pour half of the composition and put in the oven heated to 175 degrees for 20-25 minutes. Do the same with the other half.
I made 2 sheets from this composition in a 24 cm tray. I then cut the top of each sheet and used only the bottom & that is 2 sheets.
You can pour the whole composition and a higher countertop will come out, which you can cut in three. As you wish.
Cream:
& # 8211 500 ml liquid cream
& # 8211 1 sachet of whipping cream
Beat the whipped cream, in which we add the whipped cream hardener, with the mixer at high speed until it hardens.
Cherry jelly:
& # 8211 400 gr visine
& # 8211 1 sachet of red gelatin
& # 8211 250 ml water
& # 8211 3-4 tablespoons sugar
Divide all the ingredients into two separate dishes and prepare them one at a time when we need to use it. That is, first mix 200 g of cherries with half a sachet of gelatin, 125 g of water and 2 tablespoons of sugar and put on the fire until it starts to boil. Then when we need the other half we do the same

Syrup: cherry juice or cherry liqueur.
Assembly: First we place the ring from the cake tray on a plate. Then place the first sheet in the ring, syrup it lightly and pour the first part of the jelly and level it.

Refrigerate until the jelly cools and hardens. Then pour half the amount of cream and level nicely.

Then place the next sheet on the counter by pressing lightly with your fingers and do the same: syrup-cherry jelly-refrigerator-cream. Remove the ring from the cake pan and decorate the edges with whipped cream.

For garnish: we melt about 50-70 chocolate on a steam bath, we put it in a bag that we drill at one end and on a baking sheet we draw & # 8216gardulete & # 8217.

We put it in the fridge until the chocolate hardens, then we take them lightly with a knife on the baking sheet and we place the fences on the cake as it cuts our imagination.


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 mix, 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 whipped 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.


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