Skip to main content

Blackforest Cake



Cakes are so much fun to make! I swear it is a lot more funner than eating it! Okay, I am not a cake junkie at all. So birthdays are all around the corner and who else would offer to make the cakes than me? :P But when it's a birthday it's not my job to choose the cake, unfortunately...And there is a hugely odd amount of love going for the Blackforest Cake. I've always wondered what makes it so popular and why people love it...Well, after tasting my version of it I still wonder... :D Not that it turned out bad, actually it was better than all the other versions I had tried before. Although, I noted a few things.

1. This cake does not require to make it 2 days beforehand. - Usually a cake is better by time
2. I added too much whipped cream gelatin.
3. Or I should have used simple ordinary double cream instead of hulala, my favorite non-deary cream

Yep...Otherwise this recipe is really really good!! I advise serving it a few hours later than it is ready and not days later as I did...But everyone loved it! Because the cake itself is sooo good, so moist,flavorful and fresh because of the sour cherries! And it is a very decorative cake, indeed. :)

I picked our own sour cherries from our tree :) I just love love LOVE our own fruits and vegetables and herbs :)


Blackforest Cake
for a 24 cm cake pan

for the cake:
100 gram chocolate - the darker the better
150 gram butter
150 gram sugar
2 teaspoons vanilla extract
4 eggs - diveded to yolks and whites
50 gram flour
50 gram ground almond
50 gram starch
50 gram breadcrumbs
12 gram baking powder
half cup buttermilk

for the filling:
4 tablespoons amarena liquore
2 tablespoons gelatin
500 gram sour cherries
6 dl double cream
2 tablespoons lemon juice
2 tablespoons sugar

Melt the chocolate over boiling water. Cream the butter with the sugar and vanilla. In another bowl stir together the flour, almond, starch, breadcrumbs and baking powder. Add the egg yolks, buttermilk and the melted chocolate to the butter mixture. Add the flour mix to the cream. Beat the egg whites until stiff and carefully fold it in the cream mix. Preheat the oven to 180C. When it is hot enough pour the batter into a cake pan and bake for 45 minutes.
When it is done, chill it for 30 minutes to an hour and cut it into 2 or if you're more dexterious than me 3 layers.

Sprinkle the liquore on the layers. Be generous if you like the taste of edginess in cakes.
Heat the gelatin with cold water. Unpit the sour cherries and steam them with the lemon juice and 1,2 dl water for 7 minutes. Strain the sour cherries and let them cool down.
Whip the cream with the sugar (if you like it sweeter, I didn't add the sugar and tasted fine). Mix in the gelatin a tablespoon a time. Spread whipped cream on the botton layer(s).

Place the sour cherries on top.

When it is done, assemble the cake with the top layer.
Finish the cake by spreading the remaining whipped cream and decorate it with chocolate ganache as I did or sprinkle on some shredded chocolate. Whichever you desire :)






Comments

  1. I recently claimed that I had the best black forest cake ever. But judging by how this looks, I may have to take that back. This looks sooo delicious! The presentation is just beautiful.

    ReplyDelete
  2. Hahaha you are too flattering! :) But thank you!!! Obviously it was a hit, it disappeared right away! :)

    ReplyDelete
  3. This looks so delicious, i am going to try this and let you know the reviews.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hungarian Kakaós Csiga (Chocolate Rolls)

Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking mania I got over this summer I just cannot stop it! So I decided that I don't have to give up this love of mine but I do have to figure out something that will not leave me end up gaining weight again. What to do, what to do...Bake only in the weekends! And probably I should get a grip and not stuff my face until I can't move...Which didn't really happen today. I ate like 6 of these lovely chocolate rolls...I guess, no dinner for Csilla tonight :P These rolls are from a traditional Hungarian pastry recipe. I called my Grandma to ask for the recipe and as it always happens with Grandma recipes she did not know the measurements...I don't know if it's only with my grandmas but they always work with their eyes so they usually have no idea how much grams I need from this or that... So I turned to an ancient Hungarian cookbook and that i…

Sajtos Pogácsa - Hungarian Cheese Puffs

We have different traditions in Hungary in the holiday season. Santa, I mean St Nicholas, comes on 6th December here and on Christmas Eve we are waiting for the little Jesus to bring our presents! Of course, as an almost 22-year-old I don't expect any gifts on Nicholas day...That is why I was so surprised when I got absolutely the coolest thing ever! A plastic bread-board! I had a huge wooden one that was very heavy, very hard to clean and needed such a big space. Look at this beauty :)

It has everything I might need. Measurements, unit converter, it can be rolled up, I don't need to use flour for kneading...I know exactly how big I need to knead the dough, it is perfect!  So, of course I just had to try it out! :)
I've been waiting for these cheese puffs' recipe for years now. It is a traditional, old school Hungarian pastry. It is made with yeast and it tastes amazing! These mini puffs are crunchy on the outside and super duper soft inside! This recipe is the ultimate c…

Coconut-Almond Butter stuffed Chocolate Cups

I wasn't gonna make a dessert today. Let alone something chocolatey. No no no! I wanted to have a dessert-free week. And look, I made chocolate cups! How did this happen??  Anyways... These cups are amazing. Seriously, finger-licking good. Not exaggerating. You need to make this!! I used to go crazy for Reese's but after a while I got so fed up with the excessive sweetness. Yeah, I find Reese's way too sweet and too dense. That's why I fell in love with these cups. These are not overly sweet, yet really rich and the salt on top  takes it to the next level. I am in love. Although I did eat only a half of it. But I'm thinking hard to eat another half :) I might as well just do it. What's the harm? 1 pound on my hips? Oh well! :P
So it all started with me buying a bag of almonds. To make almond butter. Then I wanted something extra so I started making coconut butter first and I kinda added more coconut than almonds... It's like raffaello butter. Utterly deliciou…