![]() ![]() My Black forest cake is an original German recip. Decorate the sides of the cake with chocolate shavings. Todays recipe Blackforest Cake Classic German Black Forest Cake its very soft and delicious cake. ![]() Pipe some whipped cream on top of the cake, place cherries on the whipped cream. Decoration: before serving the cake, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag.Chill the cake in the fridge for at least 4 hours. Brush the top of the cake with syrup and cover the top and the sides of the cake with the remaining cream.Place second layer of chocolate cake and repeat the process one more time. Cover cherry mixture with whipped cream and smooth the top. Then spoon half of the cherry mixture in the middle of the cake. Pipe whipped cream around the edges of the cake. Place the bottom cake layer on a cake stand or plate and brush with the syrup lightly. ![]() Assembly: cut the cake horizontally into 3 even layers, using a Cake Leveler.Make the cream filling: in a large bowl whisk heavy cream and powder sugar until stiff peaks form.Remove from heat, add the cherries and stir. Bring the mixture to a boil, while whisking, then reduce to medium-low heat and whisk constantly until thickness. Place the cherry juice in a saucepan, add kirsch (optional), sugar, cornstarch and stir well. One of the most popular desserts in the world, the Black Forest cake (Schwarzwälder Kirsch) joins an extensive list of classic sweet recipes, like panettone, chocolate truffles, coulant or baumkuchen. Meanwhile make the filling: drain the cherries and set aside.The chocolate layers are so moist and the combination of chocolate, cherries and soft whipped cream is to-die-for. Then spoon half of the sour cherries and syrup on top of the cream but inside the whipped cream ring. Simmer for 2-3 minutes, turn the heat off and add the kirsch/liquor. CLASSIC RECIPES MADE PERFECT Cakes Amazing German Black Forest Cake JJump to Recipe This is my favorite recipe for German black forest cake for so many reasons. Spread with whipped cream and pipe, or spoon an additional ring of whipped cream around the edges. Meanwhile make the syrup: in a small saucepan heat water and sugar.Pour into prepared pan and bake for 30-35 minutes. Add melted butter, vanilla extract and mix until combined. Add flour mixture into wet mixture and gently fold until combined and smooth.In a separate bowl, mix flour, cocoa powder and baking powder.Whisk for 6-7 minutes until doubled in volume. In a bowl of a stand mixer witted with whisk attachment, or in a large bowl, whisk eggs, sugar and salt.Butter a 9-inch (23cm) cake pan and line the bottoms with a parchment paper, grease the sides. Make the cake: Preheat the oven to 350˚F (180C˚).Tips: Substitute 1 tsp orange zest and juice of 1 orange (about 1/3 cup/75 mL) combined with 2 tbsp (30 mL) sugar for orange liqueur if desired.Repeat layers, leaving sides of cake unfrosted. Spoon half of the cranberry sauce over top. Transfer cakes directly to rack let cool completely. Let cool in pans on rack for 15 minutes.Pour batter into prepared pan bake immediately in centre of oven for 22 to 27 minutes (add 3 to 5 minutes to baking time for dark or coated pans) or until toothpick inserted in centre comes out clean.Using electric mixer on low speed, blend cake mix, water, oil and eggs for about 30 seconds or until moistened beat at medium speed for 2 minutes.Grease bottom and sides of two 9-inch (23 cm) round cake pans flour lightly. Preheat oven to 350☏ (180☌) for metal or glass pans (325☏/165☌ for dark or coated pans). ![]()
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