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Black forest cake

  • Nutrition Facts
  • Calories: 245
  • Protein: 5.3
  • Fats: 13
  • Carbohydrates: 25
    шварцвальдский вишневый торт

    In this review, we are preparing a "black forest" cake, or, as it is customary to call it at home, "Black Forest cake". In the article, we will try to reveal not only the intricacies of preparing the world-famous dessert, but also look into history and slightly open the veil of the mystery of its creation and ascent to the Olympus of national fame and recognition.The taste of this cake cannot be confused or forgotten with something.Moreover, those who have tried it at least once will most likely remain its loyal fan for many years.

    And yet, it should be noted that the black forest cake and its recipe are not very popular on the mass market, which once again confirms its exclusivity and originality, and also indicates the complexity of the recipe and the need to strictly and unquestioningly follow it, and this is not too it turns out. Therefore, all famous confectioners unanimously recommend preparing Black Forest cherry cake at home and not saving on ingredients, strictly following all the conditions of the recipe. Starting the story, let's start, perhaps, with history, and then turn to the recipe, the benefits of the dish and the cooking process itself.

    Black Forest cake, in fact, has many names. This is the "Black Forest" and "Black Forest", and in the English manner "Black Forest". Sometimes, these concepts are even mixed up and something like “black forest cake” is obtained. In any case, all these names are united by the same recipe - a chocolate biscuit with butter cream and cherries. Already based on the name itself, the birthplace of this delicacy, undoubtedly, is Germany. Moreover, according to historical data, it appeared at the beginning of the 20th century, and the name itself, it seems, has nothing to do with the name of the region of the same name. Although in general the Black Forest is called the region covered with dense forests in the south-west of Germany, the land of Baden-Württemberg.

    At one time, with a light hand, the Romans gave this wooded area, which inspires fear in many, the name "black forest". Actually, since then, this part of Germany has not been called any more. Apparently, the name of the dessert was given not by the fact that it was invented among dense thickets, but by the fact that in its color it is very similar to the “black forest”, because the crowns of the trees in the local forest are actually black and this is an amazing sight!

    History of the recipe

    As for the history of the creation of the recipe, the main idea here belongs to the confectioner Joseph Keller, who was the first among his colleagues to decide to add cherries and cherry tincture to traditional pastries. This idea was so successful that soon people from all over the area came to taste the famous Keller pastry. Nevertheless, for some reason, the master's pastry shop did not last long, and after closing in 1927, he published his recipe and made it publicly available. As a result, by 1930, even the lazy began to bake the Black Forest cake. So it turned into a traditional German dessert.

    Now a few words about the intricacies of cooking. This is important because the Black Forest cake and its recipe are not as simple as it might seem at first acquaintance. It is worth making a mistake in the little things and everything will go wrong. Therefore, we offer you a short list of the most important cooking rules:

    • Get serious about beating eggs. Proteins and yolks are important to properly separate. When whipping, you must strictly follow the rules. Proteins should be turned into airy foam without the use of sugar, and yolks, on the contrary, mixed with sugar until a homogeneous consistency;
    • Mix the whipped proteins and yolks carefully, as if mixing the protein foam with a spatula. If you do it roughly, then the splendor will disappear and the dough will turn into a simple liquid mixture;
    • In order for the cakes to be airy, flour must be sifted before use;
    • In the process of baking the cake, subtleties are also present. The first 15 minutes, the cake should be baked in an ajar oven, after which you should close the oven and bake the cake further as usual;
    • Another interesting fact concerns the filling, namely cherries. As you already know, the Black Forest cake is prepared only using fresh or freshly frozen cherries, and therefore there is always the problem of excess juice. In order for the cherry not to flow and spoil the appearance of the dessert, we recommend adding starch to it;
    • Also, so that the cherry does not flow out at the edges, we recommend placing it in a labyrinth of cream, so it is insulated.

    Well, now, to find out how the Black Forest cake is prepared, we present you our signature recipe with a photo:

    Dough Ingredients:

    • Chicken eggs - 8 pcs.
    • Sugar sand - 180 gr
    • Flour - 120 gr
    • Butter - 40 gr
    • Almond flour - 1 tbsp.
    • Cinnamon - 2 tsp
    • Baking powder for dough - 1 tsp
    • Cocoa powder - 3 tablespoons

    Impregnation Ingredients:

    • Sugar sand - 100 gr
    • Natural vanilla - 1 tsp
    • Cherry liqueur - 2 tablespoons
    • Water - 130 gr

    Filling Ingredients:

    • Confectionery cream -500-600 ml
    • Sugar - 3 tbsp.
    • Powdered sugar - 100 gr
    • Star anise - 1 pc.
    • Fresh or frozen cherries - 500 gr
    • Cherry syrup - 150 ml
    • Lemon juice - 1 tbsp.
    • Potato starch - 2 tsp
    • Cocktail cherries for decoration

    How to make black forest cake:

    1. We will prepare all the products necessary for the test;

      First, prepare the products for the cake

    2. Sift the flour;

      Sift flour into a bowl prepared for dough

    3. Mix flour with almond crumbs, cocoa powder and baking powder;

      We add the rest of the dry ingredients to the wheat flour: almond flour, baking powder and cocoa

    4. Add cinnamon to dry ingredients;

      Put cinnamon to the dry ingredients already in the bowl

    5. Separate the whites and yolks into different bowls;

      The yolks should be separated from the whites and prepared for whipping

    6. Beat the whites with a pinch of salt into a strong foam;

      Add a little salt to the proteins and beat them into a strong foam

    7. Mix the yolks with sugar;

      Pour granulated sugar into the yolks

    8. Beat the yolks with a mixer until the sugar dissolves;

      Beat the yolks until the sugar is completely dissolved

    9. Add some of the proteins and knead with a spatula from the bottom up;

      Gently insert some of the proteins into the yolks with a silicone spatula

    10. Now pour a mixture of dry ingredients with a spoon and mix with a whisk;

      Add a little bit of dry food mixture to the egg mixture and mix everything thoroughly

    11. Now we introduce the rest of the proteins and again gently stir everything;

      Now add the rest of the protein foam to the chocolate dough and mix everything gently so as not to damage the texture

    12. Pour melted butter into the dough;

      Butter should be melted and added to the dough

    13. We line the baking dish with special paper, grease it with butter, and pour the dough into it;

      To bake the cake, pour the dough into a paper-lined and oiled mold

    14. We place the base for the cake in an oven preheated to 180 degrees for 45 minutes, with the first 15 minutes the cake is baked in an ajar oven;

      For proper baking, preheat the oven to 180 degrees and bake the cake for 15 minutes in the ajar and 30 minutes in the closed oven

    15. In the meantime, the cake is baking, we will prepare everything necessary for its impregnation;

      To soak the finished cake, prepare syrup

    16. Pour water into the ladle and put it on fire;

      We put a small saucepan on the fire and pour water into it

    17. Add sugar to the water and let it dissolve;

      Dissolve sugar in warm water and remove the pan from the heat

    18. We introduce vanilla or vanilla essence into cooled sweet water;

      Cool the sugar syrup and add vanilla or natural essence to it

    19. Then pour cherry syrup;

      Lastly, pour in the right amount of cherry syrup

    20. In the meantime, we take out the finished cake from the oven and cool it;

      We take out the finished cake from the mold and let it cool

    21. In the meantime, let's deal with the filling;

      While the cake is cooling, prepare everything for the filling of the cake

    22. Pour 3 tablespoons of cherry juice into a cup;

      Pour the required amount of cherry juice into the cup

    23. Mix cherry juice with starch;

      Pour starch into cherry juice

    24. Thoroughly mix cherries with starch;

      We turn the juice with starch into a homogeneous liquid

    25. Pour the remaining cherry juice into a ladle and place on fire;

      Bring the rest of the cherry juice to a boil.

    26. Pour fresh lemon juice into boiling juice;

      As soon as the cherry juice boils, add lemon juice

    27. Then we introduce granulated sugar and star anise;

      Add the required amount of sugar and star anise

    28. Let the syrup boil, and then take out the spices and pour in the starch mixture;

      Boil the syrup for about 3 minutes, take out the star anise and pour in the mixture of juice and starch

    29. Now add cherries to the boiled syrup and cook until thickened;

      Add cherries to the finished syrup and cook until thickened

    30. Remove the cherry from the heat, cool and add the cherry liqueur;

      The finished filling must be cooled, and then add the liquor

    31. We take not sweet cream and pour it into a bowl for whipping;

      Pour the cream into a deep bowl

    32. Now, using a mixer, beat the cream with powdered sugar until firm peaks;

      Cream should be whipped with powdered sugar until a stable foam is obtained

    33. Cut the cake into three parts along;

      The cake must be divided lengthwise into three equal layers

    34. We coat each cake with impregnation;

      For juiciness, grease each cake with prepared impregnation

    35. Put the bottom cake on a dish and spread with cream so that it looks like a labyrinth (we use a pastry bag);

      We put the lower cake on a plate, spread it with cream, and then, using a bag, we build a kind of labyrinth

    36. Inside the improvised labyrinth we lay out boiled cherries;

      Put the cherries in the voids between the cream

    37. We cover the filling from above with the second cake;

      Lay the next cake on top

    38. Lubricate the cake generously with cream;

      Spread the second cake with a thick layer of buttercream

    39. Now we cover the cake with the final cake;

      We put the final top cake

    40. Lubricate the cake with cream;

      Spread cream generously on all sides of the cake

    41. With the help of a pastry spatula, we give the cake a "smart" look;

      To give the cake a final look, use a pastry spatula

    42. We decorate the finished cake with cocktail cherries, sugar beads and chocolate chips;

      To decorate the cake, you need to put cocktail cherries and sugar decorations on it and also grate the chocolate

    43. Before serving, the cake must soak for at least 12 hours in the refrigerator;

      We cool the finished cake for at least 12 hours in the refrigerator, and then cut it and serve it to the table

    Now is the time to figure out what can be useful in such a dish.

    Of course, these are not vegetables or oatmeal, in addition, there is little that is truly healthy in “fast carbohydrates”. But one thing is indisputable - such a cake will undoubtedly add a good mood and energy to you, as only cake and chocolate can do. And thanks to the use of cream, you can replenish the reserves of such valuable calcium. Cocoa will benefit the cardiovascular system, as well as make the skin healthy, thanks to the acceleration of recovery and metabolic processes. In addition, we must not forget about the content in this product of a large number of vitamins and microelements necessary and important for the body.

    All the products that make up the cake are useful in their own way, some for health, others for mood and filling the body with energy. In any case, you need to understand that any, even the most healthy food, is always good in moderation, and the fact that the cake is not the healthiest food gives you a reason to never forget that one small piece is enough to raise the "combat » spirit. Moreover, having expressed a desire to treat yourself to sweets, remember the food culture and do not eat carbohydrates, especially fast ones, along with beams. First lunch and only a few hours later a piece of cake. Only in this case, there is a high probability of enjoying the taste and maintaining a good shape.

    As you can see for yourself, the recipe is not so simple and you can’t do without basic knowledge of the confectionery business. If you do not have any, do not despair and try, who knows, maybe it is in you that the amazing talent of an outstanding confectioner is hidden. And the reward for your efforts will be a black forest cake, tasty and beautiful, as in our photo. Cook and write to us about your successes and even failures - let's cook together, it's more fun and interesting. Do you have a favorite cake recipe? Send us, we look forward to and hope to cook it with you! We wish you all inspiration and good mood! Always Your HozOboz.

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