These days, seeing the abundance of ripe, red cherries makes me happy. This German cherry cake, known as Black Forest Cake (Kirschtorte), is famous worldwide. It is called by various names in different countries. The image of the Black Forest (Schwarzwald) covered in a cozy blanket of snow during midwinter, combined with the refreshing taste reminiscent of early summer, makes it a truly beloved dessert.
In Germany, a significant amount of cherry brandy (Kirschwasser) is typically added to this cake. However, instead of pouring the brandy directly onto the cake layers, I opted to cook it with the cherry filling to evaporate the alcohol before using it. While it's delicious in the cold winter, there's a special thrill in making it during early summer when you can indulge in an abundance of cherries. Enjoy making and eating this delightful cake! :)
[🥣Ingredients]
*filling
400g cherries
100g sugar
30ml lemon juice
30ml cherry brandy
30ml amaretto(disaronno)
*cake batter / W 18cm H 10cm
5 eggs(250g)
160g sugar
100g bread flour
25g cacao powder
50ml whipping cream
15ml vegetable oil
*cream
80ml whipping cream
80g white chocolate
350ml whipping cream
2T sugar
[👩🏻🍳Instructions]
*Cherry Filling:
Combine the pitted cherries, sugar, lemon juice, cherry brandy, and amaretto in a pot. Bring to a boil for 5 minutes, then let it cool. / Amaretto liqueur adds a familiar cherry aroma.
*Cake Batter:
1. Sift the dry ingredients through a sieve and preheat the oven to 160°C (320°F). Line the cake pan with parchment paper and warm the whipping cream for the batter. / Once all ingredients are prepared, begin whisking the eggs.
2. Gradually add sugar to the room-temperature eggs while whisking. / If the eggs are too cold or the sugar is added all at once, the sugar won't dissolve well, causing the foam to deflate easily.
3. Mix half of the whipped egg mixture with the dry ingredients until well combined. / Don't worry if the foam deflates at this stage; mix thoroughly and confidently.
4. Add the warm whipping cream and vegetable oil to the flour mixture, then gently fold in the remaining egg mixture in two parts. / Be careful not to deflate the foam, working quickly as if someone is chasing you.
5. Pour the batter into the prepared pan and bake in the preheated oven at 160°C (320°F) for about 40 minutes. / Check doneness with a skewer before removing from the oven. To prevent the cake from shrinking, drop the pan onto the counter immediately after taking it out of the oven to release the steam. Once fully cooled, cut the cake into 3-4 layers.
*Cream:
1. Heat 80ml of whipping cream in the microwave until just boiling, then add 80g of white chocolate to make a ganache.
2. Whip the remaining 350ml of whipping cream(cold) with the sugar until 80% whipped. Add the cooled ganache and whip to 100%, then use it to ice the cake.
**Allow the cake to mature in the refrigerator for a day. This lets the cake layers absorb the moisture from the cream, making it softer and more delicious. Enjoy!
[Music]
Ziv Moran - Soutenu Dream Waltz
Nobou - Sunrise in the Fairytale Forest
Julian Cassia - In the Dream
Donner & Tie - Lazy Days and Lemonades - No Backing Vocals
Birraj - In a Dream