Kirsch Sahne Torte Recipes

SACHER TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
• Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
• Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
• Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

KäSESAHNETORTE (GERMAN YOGURT MOUSSE CAKE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
• Beat egg yolks, warm water and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
• Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
• Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
• Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
• Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
• Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
• Bring a little bit of water to a bowl in small saucepan. Lower the bowl with the gelatin into the water, making sure no boiling water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
• Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
• Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
• Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
• Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.

ZUGER KIRSCHTORTE, SWISS CAKE

Steps:

• Preheat oven to 350 degrees.
• Make the syrup by simmering the water and sugar just until sugar is dissolved.
• Remove from heat and stir in the kirsch, set aside.
• Butter a 9 inch springform pan with parchment paper.
• Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light.
• Sift flour and cornstarch.
• Using spatula fold into egg mixture.
• Add butter to 1 cup of batter.
• Fold in remaining batter.
• Pour into prepared pan.
• Rap pan at once to break up bubbles.
• Bake 25 minutes or until golden brown and cake springs back up with touch.
• Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar.
• Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.

KIRSCH-SAHNE-TORTE

Steps:

• Preheat oven to 350°F Cover the bottom of a 9-inch springform pan with wax paper, then cover it with a fine dusting of powdered sugar.
• For the batter, mix eggs and sugar thoroughly. A little at a time, add sifted flour, cocoa and salt, mixing slowly by hand. (If you mix with an electric mixer, the dough may come out tough) Place the batter in the prepared springform pan and bake 20 minutes. Test for doneness with a toothpick, and notice that the cake will begin pulling away from the sides of the springform when done. (The original recipe calls for 30-40 minutes which always burned my cake).
• Remove sides of springform. Place a dinner plate over the top of the cake, then flip it upside down, carefully. This will put the flat part of the cake on top--looks prettier. Remove bottom of springform and wax paper. Cut the torte in half horizontally with a sharp bread knife. The top half can be lifted with two knives to a plate and set aside. Wash all fresh cherries and let dry well. Set aside 8 fresh cherries. Remove the stems and pits from the remainder of the cherries, then chop them into little bits with a knife. Press them in a colander to remove the juice, and set the juice aside.
• Drizzle a tablespoon of Kirschwasser evenly over each of the cake halves with a tablespoon (or use a spritzer if you have one). Then place the chopped cherries over the bottom cake half. Mix whipping cream with electric mixer. Mix 4 tablespoons Kirschwasser and up to 8 tablespoons of sugar, depending on taste, into whipping cream. (If you don't have Kirschwasser, you may use 2 tablespoons of the reserved cherry juice.) On bottom cake half with cherries, lay 1/3 of the whipped cream.
• Gently replace top half of cake over bottom half. Gently spread remaining whipping cream evenly over top and sides of cake to cover. If you wish, use a pastry bag with a star nozzle to make 8 little mounds of whipped cream on top of cake around the edges upon which you can place the 8 reserved cherries.
• Optional: you may grate 50 grams of chocolate and cover the sides of the cake with it.
• Chill cake in refrigerator to firm up whipped cream frosting.

BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)

Steps:

• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
• Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
• In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
• Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
• Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

GERMAN MERINGUE CAKE KIRSCH BAISER TORTE

Steps:

• MERINGUE LAYER:.
• Whip egg whites until stiff; beat in sugar gradually.
• Put in a wax paper lined springform pan.
• Top with almonds.
• Bake at 160 degrees Celsius for 30 minutes until browned.
• CAKE:.
• Mix all ingredients starting with egg yolks, sugar, and butter.
• Add dry ingredients.
• Put in a greased springform pan.
• Bake at 160 degrees Celsius for 30 minutes or until done.
• CREME MIXTURE:.
• Whip whipping cream, vanilla, kirsch liqueur , and sugar until stiff.
• Fold in cherries.
• Top cake with whipped mixture.
• Cut meringue into 8 pie slices and put on top of cream; chill overnight.

SWISS ZUG CHERRY TORTE (ZUGER KIRSCHTORTE)

Steps:

• Nut Layer:.
• Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
• Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
• Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8" spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
• Biscuit Layer:.
• In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar.
• In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff.
• Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
• Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
• Bake for 20 minutes at 350°F.
• Butter Cream:.
• Beat the butter until creamy.
• Add the sugar and egg yolk and lastly the Kirsch.
• Divide into 3 portions.
• To Finish:.
• Let all the layers cool.
• Spread 1/3 of the butter cream on the nut layer.
• Stack a biscuit layer on top.
• Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
• Lay the second nut layer on top.
• Spread the remaining butter cream on top and on sides.
• Dust the top with the powdered sugar.
• Sprinkle the sides with nuts.
• Using a knife mark the top, powdered sugar in diamond.

BRAZILIAN TORTE

Steps:

• Cream together the butter and sugar.
• Add the flour baking powder and pudding mix and mix well about 2 minutes.
• Add the egg yolks and milk and mix well again.
• Beat egg whites to soft peaks and fold into batter.
• Pour into a 9 x 13 greased cake pan and bake for 50 minutes at 350 degrees.
• When the cake is completely cooled make incisions into the cake and pour in the flavor syrup over top .
• Garnish with whipping cream and serve.