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Friday, June 17, 2011

Cake Black Forest

8:12 AM
black-forest-cake-recipeBlack Forest Cake

The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser.

German+Black+Forest+CakeBlack Forest Cake

It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls.
# 4oz Irish butter
# 8oz brown sugar
# 4oz plain chocolate
# 7oz self-raising flour
# 1/4 teaspoon ground cinnamon
# 1/4 pint sour cream
# 3 tablespoons strong cold black coffee
# 2 eggs
# pinch of salt
black-forest-cakeBlack Forest Cake

Pastry Base:
* 4oz cream flour
* pinch of salt
* 2oz icing sugar
* 2oz/ Irish butter
* 1 egg yolk
* a few drops of vanilla essence
- 1 pint cream
- 1lb tin black cherries
- 4 table spoons black cherry jam
- brandy or cherry juice
- 4oz grated chocolate
Black+Forest+CakeBlack Forest Cake

1. Cream butter and sugar together well.
2. Melt the chocolate and beat into the creamed mixture, then mix in the eggs.
3. Sift flour, salt and cinnamon together.
4. Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
5. Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.
6. Set to cool on a wire rack.

black-forest-cakBlack Forest Cake

Pastry Base:
1. Mix all the ingredients together in a bowl and bind until the mixture stiffens.
2. Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.
3. Lay out on baking sheet and bake for 20-25 minutes.

BlackForestCakeBlack Forest Cake
1. Whip cream until it holds its shape.
2. Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.
3. Slice the cake into 3 equal-sized layers.
4. Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
5. Put pastry on serving plate and spread the pastry with black cherry jam.
6. Soak the cakes with sprit used.
7. Put one layer of cake on top of coated pastry.
8. Spread a layer of cream with half the stoned cherries.
9. Put the second layer of cake and add another layer of cream and cherries.
10. Add the final layer of the cake.

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