German Black Forest Cake Recipes

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GERMAN BLACK FOREST CAKE



German Black Forest Cake image

As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. -Stephanie Travis, Fallon, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
FILLING:
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract
WHIPPED CREAM:
3 cups heavy whipping cream
1/3 cup confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

Nutrition Facts : Calories 659 calories, Fat 34g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 329mg sodium, Carbohydrate 84g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.

BLACK FOREST CAKE



Black Forest Cake image

Schwarzwälder Kirschtorte - traditional German Cake

Provided by Barbara

Categories     Afternoon Coffee     Dessert

Time 7h30m

Number Of Ingredients 25

7 eggs
240 g sugar
1 pinch salt
50 g cocoa
150 g flour
½ tsp baking powder
50 g corn starch
60 g melted butter
100 ml Kirschwasser
20 ml water
20 g sugar
or 100 ml cherry juice instead of the ingredients above
1 jar cherries ((680 g // 24 oz))
45 g corn starch
1 pinch cinnamon (optional)
½ lemon - the jucice of it
60 g sugar
700 ml whipping cream
25 ml Kirschwasser
65 g sugar
4½ tsp gelatine powder (or 9 gelatine sheets)
1 bar dark chocolate, cooled
400 ml whipping cream
1 pouch stabilizer (i.e. Whip it)
12 cherries (fresh or cocktail cherries)

Steps:

  • Beat the eggs with the salt and sugar for about 20 minutes.
  • In a separate bowl, mix thedry ingredients: flour, cocoa, corn starch and baking powder. Carefully fold itinto the egg mix. Also carefully add the melted butter and fold it in.
  • Grease the baking pan (26 cm /10 ¼ inch diameter) and fill the dough in. Bake at 190°C / 375°F for about 25 to 30 minutes.
  • Let the cake cool completely, then put it into the fridge for an hour to make it firm for cutting.
  • Put the Cherries in a sieve and collect the juice underneath.
  • Put all ingredients (starch, cinnamon, sugar and lemon juice)into a saucepan and bring to a boil. Let boil until the liquid thickens.
  • Add the cherries and let cool.
  • Prepare the gelatine acording to package instructions.
  • Beat the cream and add the Kirschwasser and sugar until stiff. Mix some of the cream with the gelatine, then mix this into the cream.
  • Also mix in the 25 ml Kirschwasser.
  • Cut the cake twice to create 3 layers.
  • Put the first layer upside down on a cake plate and brush ⅓ of the "Cake Potion" onto it.
  • Use a piping bag with whipping cream to make a rime around the edge of the cake.
  • Use half of the cherry filling to place it inside the cream rim onto the cake.
  • If you have one: Place a cake ring around the cake.
  • Cover the entire layer with cream.
  • Take the next layer of cake and place it on top of the cream.
  • Repeat the previous steps: Brush ⅓ of the cake potion on it, make a cream rim, place remaining cherry filling inside the circle and cover everything with cream.
  • Brush the third cake layer with the cake potion, then put it with the cut side down and the bottom side up, so it is now the top of your cake.
  • Cover the cake with a large lid and place into the fridge for at least 4 hours or better over night.
  • Whip the cream with the stabilizer. If you don't have stabilizer, use a tablespoon of corn starch.
  • With a sharp knife, shave some chocolate from the bar. Then grate the remaining chocolate.
  • Take the cake from the fridge and cover it entirely with cream. Leave some cream for the top decoration though.
  • Use the grated chocolate to cover the sides of the cake. If you freeze the grated chocolate for a little bit, you can use your hands to put the chocolate onto the cake - worked best for me.
  • Divide the top of the cake into 12 slices by just tracing the sizes but not cutting the cake.
  • Use a piping bag and a tip to create 12 swirls on top of the cake - one swirl on each slice.
  • Place the shaved chocolate on the center of the top, then put a cherry onto each cream swirl.
  • Done!

BLACK FOREST CAKE



Black Forest Cake image

Black Forest Cake is a fluffy chocolate sponge cake with a delicious homemade cherry filling and whipped cream. A flavorful and beautiful German dessert! PLEASE READ THE POST BEFORE STARTING TO BAKE, IT HAS ALL MY TIPS AND TRICKS.

Provided by Julia Foerster

Categories     Baking

Time 2h30m

Number Of Ingredients 16

5 large eggs (separated)
1 cup granulated sugar (divided)
1 tsp vanilla extract
1 cup all-purpose flour
2 tsp baking powder
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder ((see Note 3))
1 1/2 cups cherry juice (divided (see Note 1))
2 cups cherries (pitted (see Note 1))
5 Tbsp cornstarch
2 Tbsp sugar
1/3 cup kirsch (divided (see Note 2))
4 cups heavy cream
1/2 cup powdered sugar
16 fresh cherries
4 oz bittersweet Baking chocolate (coarsely grated)

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C) and line the bottom of an 8-inch springform pan with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to a large bowl and set aside.
  • In the bowl of the stand mixer (no need to clean the bowl) fitted with the paddle attachment, combine egg yolks, remaining 1/2 cup sugar, and vanilla extract. Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON'T stir the mixture.
  • Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sieve over the egg mixture and fold in carefully until combined.
  • Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached.
  • Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.
  • When the cake is cooled completely use a serrated bread knife to cut the cake into three even layers.
  • To make the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and combine it in a small bowl with the cornstarch and sugar. Bring the remaining cherry juice in a small saucepan to a simmer, remove from the heat and whisk in the cornstarch mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Whisk in the cherries and remove from heat. Add about half of the kirsch to the cherries or leave it out. Let cool for 5-10 minutes.
  • To make the whipped cream, beat 4 cups of heavy cream (depending on your mixer you might have to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Then add 1/2 cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. The whipped cream should be very stiff and spreadable but be careful not to over-whip it. Refrigerate whipped cream until ready to assemble.
  • To assemble the cake, put the cake layer that was the top before on a platter. Put the springform ring (or use a cake ring around it to make it easier to assemble the cake. Drizzle some kirsch or cherry juice over the cake, then top with half of the cherry mixture leaving a 1-inch border. Top with about 1/4 of the whipped cream, smoothing it out with a spatula.
  • Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. Put third cake layer on top (smooth side up). Set aside about ¾ cup of cream for decoration. Spread 1/3 of the remaining whipped cream on top, then remove springform ring and spread remaining cream with a spatula around the sides of the cake until completely covered in whipped cream.
  • Decorate sides of the cake with grated chocolate. Pipe 16 swirls of whipped cream on top and garnish middle of the cake with remaining coarse chocolate. Put a cherry on each cream swirl and refrigerate cake until serving.

Nutrition Facts : Calories 421 kcal, Carbohydrate 40 g, Protein 5 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 133 mg, Sodium 47 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving

GERMAN BLACK FOREST CAKE



German Black Forest Cake image

From what I hear this is a pretty authentic German recipe. You can replace the alcohol with cherry juice if it's not your thing.

Provided by SweetySJD

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

1 2/3 cups cake flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirsch
1 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon very strong coffee
2 (14 ounce) cans sweet cherries in heavy syrup, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirsch
1 ounce semisweet baking chocolate

Steps:

  • Preheat oven to 350 degrees. Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoons salt. Set aside.
  • Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with 1 cup buttermilk, until combined. Pour into prepared pans.
  • Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Using a thin but sturdy string (dental floss works well), wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch.
  • In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee, beat adding buttermilk as needed for consistency. Place first layer of cake on plate(cut side down works best for frosting). Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.
  • In a seperate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 TBS kirsch. Frost top and sides of cake. Decorate with chocolate shavings made with a vegetable peeler on chocolate.

Nutrition Facts : Calories 752.6, Fat 41.3, SaturatedFat 22.3, Cholesterol 127.2, Sodium 562.8, Carbohydrate 95.7, Fiber 3.6, Sugar 72.9, Protein 6.1

GERMAN BLACK FOREST CAKE



German Black Forest Cake image

One of the best cakes. Easy to do. Chocolate sponge cake sprinkled with cherry liqueur and layered between each layer buttercream and cherries and Iced with whipping cream.

Provided by Olha7397

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

6 egg whites, at room temperature
3/4 teaspoon cream of tartar
1 1/2 cups sugar (divided)
6 egg yolks
1 1/2 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fruit juice or 1/2 cup water
1 tablespoon orange zest (optional)
1 teaspoon vanilla or 1 teaspoon rum flavoring
1/2 cup cherry flavored liqueur (for sprinkling cake layers)
1/2 cup softened butter
3 1/2 cups icing sugar (approx.)
2 teaspoons strong coffee
3 -4 cups sour cherries, frozen & defrosted (pitted) or 3 -4 cups canned & drained cherries (remove pits)
2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla
chocolate curls

Steps:

  • FOR THE CAKE: Add cream of tartar to the egg whites and beat at high speed until foamy. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form.
  • Beat 3/4 cup sugar together with egg yolks.
  • Sift together dry ingredients. Add to the egg yolk mixture ALTERNATELY with the fruit juice or water, orange peel and flavouring. Mix until blended and beat 1 minutes. Batter will be stiff. Put a large spoonful of egg whites into the batter and beat to make batter a little less stiffer and then FOLD in the rest of the egg whites gently.
  • Pour batter into 2 (8 or 9-inch) layer cake pans (or use springform pans) (I like to put parchment paper on bottom of pan) and bake in preheated 350°F oven until toothpick inserted in centre comes out clean about 30 to 35 minutes. Cool in pan and gently go round with knife and remove from pan and slice to make 4 layers.
  • Sprinkle each layer of chocolate sponge cake with cherry liqueur.
  • Blend the butter, icing sugar and coffee until creamy and spreadable. Spread 1/3 over bottom layer of cake. Press 1/3 cherries into this filling. Place another cake layer on top and repeat. Put fourth layer on top.
  • Whip the cream. Add 1/4 cup sugar and vanilla. Slather whipped cream on top and sides of cake. Decorate with a few cherries add chocolate curls. Pipe rosettes around cake and add a cherry on top of each rosette and decorate in centre with chocolate curls.
  • Edna Staebler--Recipes Only.

Nutrition Facts : Calories 574.7, Fat 24.9, SaturatedFat 14.8, Cholesterol 157.7, Sodium 243.4, Carbohydrate 83.9, Fiber 1.5, Sugar 67, Protein 6.3

BLACK FOREST CAKE



Black Forest Cake image

Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup/240 milliliters vegetable oil, plus more for greasing the pans
1 1/2 cups/140 grams Dutch-process cocoa powder
1 1/2 cups/360 milliliters boiling water
1 cup/240 milliliters buttermilk
4 large eggs
1 1/2 cups/330 grams packed dark brown sugar
1 1/2 teaspoons pure vanilla extract
3 cups/385 grams all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted
1/2 cup/100 grams granulated sugar
1 teaspoon cornstarch
1/4 teaspoon almond extract
1 to 2 tablespoons Kirsch
1/3 cup/40 grams confectioners' sugar
1 tablespoon cornstarch
4 cups/960 milliliters heavy cream
6 ounces/170 grams bittersweet chocolate, shaved into curls
8 fresh or frozen whole dark sweet cherries, pitted

Steps:

  • Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
  • To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
  • In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
  • Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
  • While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
  • Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
  • Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
  • Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
  • Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
  • To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.

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From goodiegodmother.com


17 TRADITIONAL GERMAN CAKE RECIPES | ALLRECIPES
2021-04-07 The recipe for this cake first appeared in the German baking book entitled "Backen macht Freude" ("The Joy of Baking") in 1930. Like other books published by the Dr. Oetker company, it was intended to promote its products such as baking powder and custard powder, but soon enough the books gained a life on their own. The baking book is still in ...
From allrecipes.com


TOP 43 BEST BLACK FOREST CAKE RECIPE RECIPES
Ingredient: 4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar; 1/2 cup Gold Medal™ all-purpose flour; 1/2 cup quick-cooking or old-fashioned oats
From toprecipesfree.com


AUTHENTIC GERMAN BLACK FOREST CAKE, SCHWARZWALDER KIRSCHTORTE
Make the cherry syrup. Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes. Place the 1/2 cup of sugar and 1/2 cup reserved cherry juice in a medium size saucepan and under a medium heat, stir until the sugar dissolves. Set aside. 10.
From lovefoodies.com


GERMAN BLACK FOREST CAKE RECIPE | EAT SMARTER USA
For the filling, cut the cake twice horizontally and sprinkle each floor with the kirsch. Soften the gelatin. Rinse the cherries, remove the pits and simmer with the lemon juice and 125 ml (approximately 1/2 cup) of water.
From eatsmarter.com


GERMANY'S FAMOUS BLACK FOREST CAKE RECIPE - JOE'S DAILY
2020-04-13 Dissolve starch in a little bit of cherry juice. Bring the rest of the cherry juice to boil, add the dissolved starch and bring back to boil while stirring continuously. Take the juice from the cooker, add cherries and let it cool. Add appr. 20 ml of the cherry schnapps to the juice, then spread the mixture evenly on the bottom layer.
From joesdaily.com


BLACK FOREST CAKE – SCHWARZWäLDER KIRSCHTORTE - SASKATCHEWAN …
The Black Forest Cake is a cream cake that has spread all over Germany since the 1930s and has become the most popular German cake over the years. Today it is considered the classic German cake and is known all over the world. There are various explanations for the naming of the cake.The first one
From saskgermancouncil.org


BLACK FOREST CAKE - GERMANFOODS.ORG
Using the twine like a saw, cut slowly through the cake.) Spread the cherries evenly on the bottom layer. Top with 1/3 of the cream. Place the other layer neatly on top. Brush off the crumbs and spread the remaining cream evenly on the entire cake. Grate the …
From germanfoods.org


BEST BLACK FOREST CAKE RECIPE YOU CAN GET FOR 2022. REVIEWS AND …
2022-05-14 10 Best Black Forest Cake Recipe are being loved and sold, many people are interested in giving good reviews for the quality. Statistics from experts and trusted sources to help your family make the best choice below. The Best Black Forest Cake Recipe In 2022 Lis The Best Black Forest…
From muftikomotini.com


BLACK FOREST CAKE | RECIPETIN EATS
2021-05-14 2. Cherry syrup and cherries. While the cake is baking / cooling, prepare the cherries and syrup for sandwiching. Drain cherries: Drain jar of cherries, reserving the liquid; Measure out 1/4 cup (60ml) of the reserved cherry juice to make a cornflour slurry;. Cherry cornflour slurry: Mix the reserved 1/4 cup of juice with cornflour to make the slurry; Make …
From recipetineats.com


GERMAN DESSERT RECIPES | BBC GOOD FOOD
Soured cream bundt cake with butter glaze. A star rating of 4.3 out of 5. 26 ratings. Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle. See more German baking recipes. Advertisement.
From bbcgoodfood.com


SCHWARZWäLDER KIRSCHTORTE (GERMAN BLACK FOREST CAKE)
2021-03-19 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. Fold in the flour mixture in two portions into the egg mixture, being careful not to deflate the egg mixture.
From pineappleandcoconut.com


KETO GLUTEN FREE GERMAN BLACK FOREST CAKE RECIPE - MY PCOS …
2019-09-02 Make the Keto Chocolate Sponge. Line 3 9"/23cm springform pans with parchment paper. You want to add parchment paper on the bottom and the sides. Separate the egg whites and egg yolks. Using a stand mixer, or a hand mixer, add the 8 egg whites and cream of tartar. Mix until soft peaks form.
From mypcoskitchen.com


EASY GERMAN BLACK FOREST CAKE - HOMEMADE
2021-06-21 Add the cherries, sugar, and water into a medium saucepan and heat over med-high heat until boiling. Reduce heat to low and let simmer for 6-7 minutes stirring occasionally. You want the cherries to be soft but not mushy. Remove from heat and whisk in the almond extract (or brandy if using) Allow to cool.
From bakingupmemories.com


BLACK FOREST CAKE - ALMOST AUTHENTIC - ANCESTORS IN APRONS
2018-06-28 Preheat oven to 350 degrees. Line bottom of three 9-inch cake pans with parchment paper. 2. In medium bowl, whisk together flour, cocoa,baking soda and salt. 3. In large bowl, cream shortening and sugar. 4. Add eggs and vanilla and mix well. 5.
From ancestorsinaprons.com


BLACK FOREST GATEAU - GERMAN CAKE RECIPE | GREEDY GOURMET
2021-12-08 The earliest written black forest cake recipe appeared in the mid 1930s. By the ‘40s and ‘50s, this cherry chocolate cake was well on the way to achieving classic status and, by the 1970s, it became a huge exotic hit in Britain. So exotic, in fact, that it couldn’t be properly replicated, as kirsch was hard to get hold of.
From greedygourmet.com


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