Remove the sponge cake from the oven, and let it cool in the pan for 5-10 minutes. Check the cake's doneness with a toothpick or a cake tester: it is ready once it comes out clean from the sponge. Because the kind of sour cherries, dark morello, used for making the original Kirschwasser were grown only in Black Forest. Pour the batter into the prepared pan and bake cake in the preheated oven for 30-35 minutes. It is named after the Schwarzwälder Kirsch(wasser) which is believed to have originated in the region. Maybe it's because he is German and it is a German cake and I do not know so much about it!? But, oh well, what will I not do for love! □ It turned out not so bad after all (or so he said) and at least I learned from the experience.Īnd now, 4 years (and a lot of baking cakes) later, I am more confident to share it here and just in time for Valentine's Day too! If you like an easier but equally lovely and delicious dessert, then check out my previous post on Panna Cotta for Valentine!Ī little info! The Black Forest cake is not actually named after Black Forest, the mountainous region in southwest Germany, like everyone thinks (that included me). I've been only a couple of months in Germany and Armin requested Black Forest cake for his birthday. The first time I made this cake, I was still fairly new at baking. ![]() ![]() ![]() It is a clear fruit brandy made from sour cherries and without it, it does not really qualify as Schwarzwälder Kirschtorte. I had Black Forest cakes before in the Philippines (mostly from Goldilocks), but believe me, it's not the same! The original Black Forest cake has Kirschwasser in it. Now, here is a classic! The Black Forest Cake or Black Forest Gateau (British) or what is known here, in Germany where it originated, " Schwarzwälder Kirschtorte" which literally means Black forest cherry torte.
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