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!
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:
Dough Ingredients:
Impregnation Ingredients:
Filling Ingredients:
First, prepare the products for the cake
Sift flour into a bowl prepared for dough
We add the rest of the dry ingredients to the wheat flour: almond flour, baking powder and cocoa
Put cinnamon to the dry ingredients already in the bowl
The yolks should be separated from the whites and prepared for whipping
Add a little salt to the proteins and beat them into a strong foam
Pour granulated sugar into the yolks
Beat the yolks until the sugar is completely dissolved
Gently insert some of the proteins into the yolks with a silicone spatula
Add a little bit of dry food mixture to the egg mixture and mix everything thoroughly
Now add the rest of the protein foam to the chocolate dough and mix everything gently so as not to damage the texture
Butter should be melted and added to the dough
To bake the cake, pour the dough into a paper-lined and oiled mold
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
To soak the finished cake, prepare syrup
We put a small saucepan on the fire and pour water into it
Dissolve sugar in warm water and remove the pan from the heat
Cool the sugar syrup and add vanilla or natural essence to it
Lastly, pour in the right amount of cherry syrup
We take out the finished cake from the mold and let it cool
While the cake is cooling, prepare everything for the filling of the cake
Pour the required amount of cherry juice into the cup
Pour starch into cherry juice
We turn the juice with starch into a homogeneous liquid
Bring the rest of the cherry juice to a boil.
As soon as the cherry juice boils, add lemon juice
Add the required amount of sugar and star anise
Boil the syrup for about 3 minutes, take out the star anise and pour in the mixture of juice and starch
Add cherries to the finished syrup and cook until thickened
The finished filling must be cooled, and then add the liquor
Pour the cream into a deep bowl
Cream should be whipped with powdered sugar until a stable foam is obtained
The cake must be divided lengthwise into three equal layers
For juiciness, grease each cake with prepared impregnation
We put the lower cake on a plate, spread it with cream, and then, using a bag, we build a kind of labyrinth
Put the cherries in the voids between the cream
Lay the next cake on top
Spread the second cake with a thick layer of buttercream
We put the final top cake
Spread cream generously on all sides of the cake
To give the cake a final look, use a pastry spatula
To decorate the cake, you need to put cocktail cherries and sugar decorations on it and also grate the chocolate
We cool the finished cake for at least 12 hours in the refrigerator, and then cut it and serve it to the table
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.