for superior taste, the use of cream from spray cans is not recommended. Only use heavy whipping cream from the refrigerator aisle for filling and decorating the cake. when using fresh cherries, remove pits and add 2 -3 tablespoons of water when preparing the filling. when using preserved or frozen cherries, preserve any juice or liquid in the jar or from defrosting. Adjust the recipe’s directions for liquid and preparation of the filling accordingly. either will create a distinct texture in the filling and have a slightly different taste. Use fresh, frozen or preserved cherries to fill and decorate the cake.
#CLASSIC GERMAN BLACK FOREST CAKE RECIPE FREE#
however, feel free to skip the alcohol and use cherry juice or any other red juice to sprinkle over the base. Typically, the classic Black Forest Cake base is soaked in kirsch, a high percentage spirit distilled from cherries. peel off parchment paper.īake the cake base a day ahead, let it cool entirely, and put it in a container with a lid or wrap it in plastic to keep it from drying out. let the base cool down on a rack before taking it out of the pan or spring form. the cake base is done when a wooden stick comes out mostly clear with only some crumbs, the crust is slightly cracked, and of a medium brown color. When baking, put the rack into the center of the oven.
do not use grease or non-sick spray as it will ruin the dough. line cake pan or spring form with parchment paper for baking. This recipe is for a 6 inch cake pan or spring form. that way, it’s so much easier to handle when filling and decorating it, and it just looks so much more pretty too! for this very reason, i usually bake it as a mini cake in a 7 inch pan. The heavy personality of this very German of all German desserts lends itself to limited consumption. lastly, the extra bit of dark chocolate that pairs so well with the cherries should absolutely be shaved off a high quality chocolate bar, and never come from a jar of sprinkles.
also, the base needs some ground almonds for a little texture to balance out the airy volume of the whipped cream. to me, the best version of a black forest cake is the one from fresh cherries with the refined taste of the juicy fruit taking the lead. i tried a lot of different ones, found some to be too sweet, to heavily soaked in alcohol, to dry at the base and too bland in taste. Luckily, these rules do not apply to home bakers and we are left with tons of black forest cake variations and recipe we are allowed to bake and to eat in the privacy of our homes. according to those regulations only such pastry can be labeled and sold as Black Forest Cake that contains kirsch distilled in the Black Forest region of Germany, is filled and decorated with heavy 30 % fat whipping cream, and has 3 % cocoa added to the base. While origins of this popular German dessert remain fairly unknown, the pastry was regulated by the German government in 2014, setting rules for what qualifies as a truly black forest gateau. according to lore, the gateau as it is also called, derived it’s distinctive features from the festive hats that go along with the traditional costumes women in the Black Forest communities are wearing on holidays and for special occasions. As we all know, black forest cake is t h e classic German pastry, and, as German bakers insist, there is only one correct way of making it: a chocolate sponge base soaked in a high percentage alcoholic beverage called kirsch, filled with tons of sweetened whipping cream and cherries, and topped off with more cherries and dark chocolate sprinkles.
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