Black forest cherry cake "Black forest"

Description

Black forest Gateau Schwarzwalder Kirschtorte - "Black Forest" (black forest Gateaux, cake "Black forest", also using English cake black forest; it. Schwarzwalder Kirschtorte) is a cake with whipped cream and a cherry. Appeared in Germany in the early 1930 -ies, and currently has already gained international fame. From black forest cherry cake chocolate sponge cake soaked with Kirsch, a filling made from cherries. Cake decorating used cherries and chocolate chips. The origin of the cake is not known and is not necessarily associated with the same region of Germany (Wikipedia) I want to add: on the website there are already several recipes for this wonderful dessert, but I want to add one - it is as close to the classic recipe (the recipe was taken from an old German cookbook 50 years). The cake is very large, it is designed for 12 persons, but the portions are very large - my guest had about 20 -25 eaters - so no one is left hungry. The cake is very delicious! Everyone loved it! I suggest you all!

Ingredients

Flour

270 g
Sugar

2 cup
Chicken egg

4 piece
Butter

200 g
Dark chocolate

100 g
Corn starch

2 Tbsp
Leavening agent

1 tsp
Almonds

50 g
Jam

340 g
Liqueur

120 ml
Cherry

450 g
Cream

700 ml
Thickener for cream

4 pack
Cinnamon

0.5 Tbsp
Carnation

1 piece
Chocolate chips

50 g

Cooking

The classic cake recipe provides two kinds of cakes, shortbread and biscuit. Let's start with the cookie crust. Mix all the ingredients: sugar, butter and flour.

The dough spread a thin layer on the bottom of the form (26 cm). Make frequent nakoly with a fork. Send in a preheated oven (170 degrees) for 20-25 minutes until dry sticks and a Golden crust.

Let us cook biscuits. Separate eggs into whites and yolks. Beat butter with sugar (to postpone 1 tablespoon sugar for whipping proteins). Continuing to whisk, add the egg yolks and Kirsch (if you are cherry liqueur, it is possible to prepare yourself from the cherries with sugar and cook very sweet juice, after boiling, wait about 5 minutes and pour the vodka. Boil "liqueur" in 10-15 minutes).

Chocolate melt in a water bath and add to the butter-egg mixture.

Grind the almonds with a blender or grinder. Add it to our basis for the test. There add the flour, cornstarch and baking powder. All mix well with a whisk or spoon.

Beat egg whites to a standing foam. Continuing to whisk, add 1 tablespoon of sugar - proteins will change their structure becomes more lush and shiny.

Whipped proteins add to the dough and gently, movements from top to down, stir them into the dough.

Spread the dough in the form covered with baking paper. Bake in a preheated 160-170 degrees oven for 35-40 minutes, until dry sticks. The first 30 minutes the oven is in any case not to open! Since I have two of the same shape, I baked two sponge cake. Baking time 30 to 32 minutes. If you have one form, after baking the cake to give it to fully cool, and then cut it into two equal layers.

Cooking cherry syrup: I had frozen cherries-it must drain in a sieve and allow to drain the juice. 2-3 tbsp juice mix with starch. In the remaining juice add 2-3 tablespoons of sugar (to taste) and put the container of juice on the fire.

Add to the boiling capacity of 0.5 tbsp of cinnamon and one of cloves.

Boil flavored syrup 5-6 minutes. Then we need to extract a stick of clove. Intensively stirring the syrup, pour a thin stream dissolved in a small amount of juice starch. The mass obtained is fairly thick - I got almost jelly (syrup further under the text - the jelly).

Whisk in the cream. Start whipping at high speeds, gradually increasing speed. I have the cream with vanilla sugar, if you have a simple cream, it is necessary to add a small amount of powdered sugar - to taste (within reason).

Add in whipped cream thickener. I like this. Strictly observe the instructions on the reverse side of the bag.

Sponge cakes impregnate Kirsch or home-made cherry syrup and a dash of vodka. Caution! Do not get carried away! Otherwise your cakes will turn into shapeless mush.

Shortbread crust covered with cherry jam (the original recipe involves the use of a jam, but I decided that it would be better).

Distribute our cherry two layers: sand and one biscuit (you need to set aside 12 nice cherries for decoration of cake).

Distribute the whipped cream evenly into three layers, leaving a little for decoration.

On sand and sponge cake with cherries pour our cherry jelly. Begin assembling the cake. First, a sponge cake with jam, cherries and whipped cream, then biscuit cake with cherries and whipped cream, the last one is sponge cake covered with cream.

From top to decorate the cake with chocolate shavings, 12 rosettes of whipped cream (sorry for their appearance, they get vague and formless, it was not possible to use a cooking bag, it had to do with a plastic bag) in advance and deferred cherries. The cake is ready! You need to send it in the refrigerator for at least 6 hours to be saturated (I suggest you half an hour before serving, remove the cake in the freezer).

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