Special occasions call for special cakes. I am celebrating my 1st blogoversary and I would like to share with you one of my favourite cakes.
Blackforest, Foret Noir or Schwarzwälder Kirschtorte, as is the original name (literally “Black Forest cherry torte”) is a cake I have been making since I was single. When I started making this cake, I didn’t have a recipe but I tried to recreate it as it was the “gateau” I used to eat when we went out to the cafes. At the beginning I started making it with ready made sponge cake, ready made custard powder cream and ready made whipping cream and ready made canned cherries. As the years passed I finally learned to make everything from scratch and I wouldn’t eat black forest from a confectionery even if they gave it away for free.
The sponge cake may seem a little bit difficult for beginners but I shall try and explain a few techniques which if you follow, I think it will literally be a “piece of cake” for you.
For cherry sauce
250 grams of cherries, pitted
1 cup of sugar
1/4 cup of gooseberry liqueur
1 table spoon of lemon juice
Add sugar, lemon juice and gooseberry liqueur in a non stick frying pan. Put on heat stir and then add cherries.
To assemble the cake, place 1 layer on a cake plate. Place the spring form (only round part) on top of the sponge and spread with pastry cream filling. Using some of the cherries, which have been drained, cut them in the middle and drop cherries evenly over cream. Place second layer on top. Place cake in the refrigerator until it sets.
Remove spring form and cover the sides and top of the cake with whipped cream. Decorate top of cake with cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
I used the cards from Key Ingredients site. Do you like this new feature? I would like your opinion if you would like me to continue posting the recipes using this feature.
I am submitting this recipe to Vani, of Illatharasi, who is hosting the event A Fruit a Month, Gooseberry. Unfortunately since I cannot get any gooseberries in Greece, in any form, fresh, canned or dried, I have a lovely gooseberry liqueur, which I often use in many recipes.