LOCATION: Recipes >> German >> Blackforest Cake 09
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Blackforest Cake 09
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BLACK FOREST CAKE
4 eggs
1/2 c sugar
1/2 c cake/pastry flour
1/3 c Dutch process cocoa
1/4 cup clarified butter
1/4 c water
1/4 c sugar
1/4 c cherry brandy/liqueur/kirsch
1 1/2 pounds frozen sour cherries (or 2 24-oz jars sour cherries)
2 T corn starch
1/4 c sugar if using frozen/fresh cherries
3 cups whipping cream
1/4 c. powdered/confectioner's sugar
1 envelope gelatin
1/4 c cold water
Preheat the oven to 350 degrees. Sift the flour and cocoa. Butter
and flour a 9-inch round baking pan.
Place eggs and sugar into the bowl of the stand mixer. Place over
hot but not boiling water and beat for 5 minutes until warm to the
touch and slightly thickened. Transfer to the mixer and beat on
moderately high speed for 8-10 minutes, until the mixture is cool,
has tripled in volume, and is very thick.
Gently fold the flour into the eggs, trying not to deflate the
mixture too much. Drop a dollop of batter into the butter, and
fold gently, then put the buttery dollop back into the batter and
fold to incorporate. (That's got a nice ring to it.) Pour into
the baking pan. Bake for 25-30 minutes until a cake tester comes
out clean the the cake starts to pull away from the sides. Place
on a cooling rack to cool.
I used my own frozen sour cherries, so I placed them in a pan with
about 1/4 c sugar, over low heat. When they were thawed and had
exuded some juice, I strained them and mixed the corn starch into
the liquid. Brought it to a boil, cooked it briefly until all the
starch was cooked, and mixed the fruit back in. Place in the
refrigerator to cool completely. The result shouldn't be too runny;
thicken it with more corn starch if it looks like it will ooze out.
I probably mixed in some kirsch at some point, and if I didn't, I
should have!
Were I to use sour cherries from a jar, I would strain them and
boil down the liquid by about 1/2 first, then add about a tablespoon
of corn starch depending on the amount/thickness of the syrup.
(Make sure you're getting pitted sour cherries in light syrup for
this.)
Place whipping cream and beater in the freezer. Prepare a bowl of
ice to place under the mixture.
Before starting to whip the cream, sprinkle the gelatin over the
bowl of cold water. Let sit for 5 minutes until the gelatin has
softened. Place over a hot water bath to completely dissolve the
gelatin, or use the microwave, 20-30 seconds should do the trick.
Stir thoroughly to avoid getting gelatin clumps.
Start whipping the cream on medium-high speed until soft peaks
form. Add the sugar, and beat to incorporate. Add the gelatin
mixture in a thin stream. Beat to stiff peaks.
When the cake is cool, slice into 3 layers. Refrigerate until
ready to assemble the cake. Prepare a soaking syrup by heating
the water, mixing in the sugar, and stirring until completely
dissolved. Add cherry brandy.
Reserve some of the plumpest, best-looking cherries, 12 or 16, plus
2, just in case, for decoration.
Place the first layer of cake on a cardboard round the size of the
cake. I usually place the top layer on the bottom, cut side up.
Using a pastry brush, brush on some of the soaking syrup. Place
a generous quarter of the whipped cream on the cake going up to
1/4 inch of the edge. Make the edge a bit higher than the center.
Place half the cherries onto the center of the cream, so that it
comes to about a half inch from the side of the cake. Place the
second cake slice on top, brush on some syrup, and repeat with a
quarter of the cream and half the cherries. Brush the cut side of
the remaining layer with soaking syrup and place it on top of the
cake, cut side down.
To finish the cake, start by putting a thin layer of whipped cream
over the entire surface of the cake to cover all cracks and trap
any loose crumbs. Then cover the top of cake with a 1/4 inch layer
of cream. Smooth the top and then ice the sides with another 1/4
inch of cream, saving about a cup for garnish.
Hold the cake in one hand, and grab some chocolate shavings in the
other, and gently apply the shavings all around the sides of the
cake. Take the remaining whipped cream and pipe rosettes at equal
intervals. (Start with 4 at the 4 cardinal points, then decide
how many will fit in each quadrant.) Stick a cherry on top of each
rosette.
Refrigerate for at least 4 hours before serving so the flavors have
time to meld.
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