Cake Swartzwald
Embark on a delightful culinary adventure as we explore the art of making the classic Black Forest Cake, lovingly referred to as Cake Schwarzwald. Inspired by nostalgic conversations with my grandmother, this journey is not just about baking a cake but about weaving together tradition, celebration, and the joy of shared moments. Join me in the kitchen as we delve into the layers of rich chocolate, velvety whipped cream, and plump cherries, crafting an edible symphony that resonates with the essence of cherished memories and the warmth of familial connections. Together, let's savor the sweetness of tradition and the joy that arises from creating something beautiful in the heart of our homes.
Equipment
- 1 oven
Ingredients
- 125 g of flour
- 10 g of cocoa
- 50 g of sugar
- 1 vanilla
- pinch of salt
- 100 g of soft butter
- Biscuit dough bake
- 4 eggs
- 2 tablespoons of hot water
- 100 g of sugar
- 1 vanilla
- 75 g of flour
- 30 g of wheat starch
- 10 g of cocoa
- 1/4 teaspoon of coffee
- 1/2 tbsp
- 750 g cleaned sour cherries fresh, frozen or compote
- 75 g of sugar
- 100 ml of water
- 1 vanilla
- 1 teaspoonful of wheat starch
- 20 ml of kirch cherry brandy or other suitable alcohol
- 750 ml of liquid sweetened full-cream cream
- 2 vanilla
- 50 ml of kirch or other alcohol
- 100 g of black chocolate
Instructions
- Pour all the dry ingredients into the bowl in the bowl and mix. Add the oil and blast for a while with a mixer using the heavy test sticks. With your hands, collect the oil crumbs on a dough ball and allow it to cool and solidify in the fridge for 30 minutes.
- Cut a circle of baking paper with the size of the cake shape to bake the marshmallows and then roll the oily dough onto a thin crust. Transfer it together with the paper into the mold, fork with a fork and bake in a preheated 170 * oven.
- For biscuit blatt, blow eggs very well with hot water. Pour the sugar and continue to beat until you get a fluffy thick egg cream. Squeeze together all the other ingredients and add them to the egg mixture. Mix the dough in the same cake form in which you have baked the oil pad
- again covered with paper. Bake in a preheated 170 * oven. Once the marsh has cooled, cut it horizontally in two parts.
- Boil the cherries with water and sugar for 2-3 minutes. Remove them with a spoon and to the juice pour the alcohol, vanilla and starch dissolved in a little water. If the juice is less than 1 h, add some more water. Once the liquid has thickened, put the cherries in it and boil again
- from the fire and let the fruits cool well.
- Place the oiled crust in a flat-topped dish. Straighten it gently with the paper as it is very brittle and brittle. Carefully remove the paper. On the oil blaze, put 1/2 of the cherries together with the thickened juice. Throw them uniformly 1/3 of the sugar-crushed (to taste) and vanilla on snow cream. Put one half of the biscuit bay on it and syrup with half of the remaining alcohol diluted with a little water. Load the cloves and re-distribute half of the rest of the cream. Put the other bake, syrup with alcohol and spread the cake with cream on top and side.