Subj : Schwarzw�lder Kirschtorte (German Black Forest Cake)
To : All
From : Mojo
Date : Tue Sep 27 2016 05:42 pm
Schwarzw�lder Kirschtorte (German Black Forest Cake)
Ingredients
For the Brandied Cherries
1� C frozen cherries
1/3 c sugar
1/3 c Kirsch (Clear Cherry brandy)
For the Cake
_ C plus 2 Tbsp Cake flour
_ C Cocoa Powder ( not non-fat)
� tsp salt
7 large eggs, room temperature
1� C granulated sugar
1 tsp vanilla extract
6 oz unsalted butter, melted and cooled to room temp
Filling and frosting
3 Pints Heavy Cream
�-1 C powdered sugar
2 tsp vanilla extract
2-4 Tbsp Kirsch (clear Cherry Brandy)
Garnish
1� C Chocolate curls
Cherries with stems
Instructions
Make the Brandied Cherries
The brandied cherries need to be made a day ahead of assembling the cake.
Combine the frozen cherries, ? c Kirsch and ? sugar in a bowl and let thaw
completely. Stirring occasionally to dissolve the sugar. Keep covered and
chilled until ready to use.
Make the cake layers
1. Preheat oven to 350 Deg F. Line the bottom or three 8" round cake pans with
parchment paper.
2. In a small bowl sift together the flour and cocoa powder.
3. In another small bowl melt the butter and allow it to cool to room
temperature as the eggs and sugar mix.
4. In a stand mixer with the whisk attachment, mix the eggs and sugar together
on high for 5-7 minutes until thick and pale and tripled in volume. Add in the
vanilla and salt and whip another minute.
5. Fold in the flour mixture in two portions into the egg mixture, being
careful not to deflate the egg mixture. Take out a cup of the mixture and
combine with the melted butter, then add back into the rest of the batter and
fold in a few more times. A few streaks of flour is ok, you really don't want
the batter to deflate too much.
6. Divide amongst the prepared pans then bake for 20-24 minutes or until the
cakes are puffed and a toothpick inserted in the middle comes out clean. Let
cool completely in pans, then carefully run a knife around the edges and invert
to a cooling rack, or wrap in plastic wrap and chill until ready to use.
To make the filling/frosting
Whip the cream until soft peaks, then add in 2 tablespoons kirsch, vanilla
extract and powdered sugar, starting with � of a cup and whip to stiff peaks.
Taste and add a little at time while whipping until desired sweetness is
achieved. Add in more Kirsch, up to 2 more tablespoons if a boozier whipped
cream is desired and whip again. Keep chilled before using.
To assemble the cake
1. Drain the brandied cherries saving the liquid. If the sugar is still not
dissolved, heat for about 30 seconds then stir.
2. Place one cake layer on a cake plate, or on a cardboard cake circle on a
cake decorating turntable, and brush the top of the cake layer with a little of
the reserved brandied cherry liquid. Spread on a heaping cup of the whipped
cream then top with half the cherries. Spread another heaping cup of the cream
on top of the cherries. Repeat with another later then with the top layer brush
with the brandied cherry liquid then spread a cup of the cream on top and
another around the sides to crumb coat the cake. Chill the cake about 30
minutes, keeping the cream chilled as well.
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