Dec. 7, 2019

Schwarzwälder Kirschtorte, German Black Forest Cake

For the brandied cherries

1 1/2 Cup frozen cherries

1/3 cup sugar

1/3 cup kirsch (clear cherry brandy) 

For the cake

3/4 Cup plus 2 tbsp cake flour

3/4 cup cocoa powder unsweetened 

1/4 tsp salt

7 large eggs, room temperature 

1 1/4 cup granulated sugar

1 tsp vanilla extract

6 oz unsalted butter, melted and cooled to room temperatyre

Filling and frosting

3 pints heavy cream

1/2 - 1 cup powdered sugar

2 Tbsp Kirsh ( clear cherry brandy) 

Garnish

1 1/2 cup chocolate curls 

Cherries with stems

 

Brandied Cherries

The brandied cherries  need to be make a day ahead of assembli g the cake. Combine the frozen cherries, 1/3 cup Kirsch and 1/3 sugar in a bowl and let thaw completely . Stirring occasionally to dissolve the sugar. Keep covered and chilled until ready to use

 

Cake layers

Preheat the oven to 350°F . Line the bottom or three 8"  round cake pans with parchment paper. 

In a small bowl sit together  the flour and cocoa powder .

In another small bowl melt the butter and allow it to cool to room temperature as the eggs and sugar mix.

In a stand mixer with the whisk attachment, mix the eggs and sugar toge on high to 5 to 7 minutes until thick and pale and tripled in volume. Add in the vanilla and salt and whip another minute.

Fold in the flour mixture in two portions into the egg mixture, being careful not to deflate the egg mixture. Take out a cup of the mixture and combined with the melted butter, then add back into the rest of the batter and fold in a few more times. A few streaks of flour is ok, you really don't want the batter  to deflate too much.

Divided amongst the prepared pans then bake for 20 - 25 minutes or until the cakes are puffed and a toothpick inserted in the middle comes out clean. Let cool completely in pans, then carefully  run a knife around the edges and invert to a cooling rack, or wrap in plastic wrap and chill until ready to use.

Filling- frosting

Whip the cream until soft peacks, then add in 2 Tbsp Kirsch, vanilla extract and powdere sugar, starting with 1/2 of cup and whip to stiff peaks. Taste and add a little at time while whipping  until desire sweetness is achieved. Add in more Kirsch, up to 2 more Tablespoons if a boozier whipped  cream is desire and whip again. Keep chilled before using.

To assemble the cake

Drain the brandied cherries saving the liquid. If the sugar is still no dissolved, heat for about 30 seconds then stir.

Place one cake layer ona cake plate, or on a cardboard cake circle  on a cake decorating turntable, and brush of the top of the cake layer with a little of the reserved  brandied cherry liquid. Spread on a heaping cup of the whipped cream then top with half the cherries. Spread another heaping cup of the cream on top of the cherries. Repeat with another later then with the top layer brush with the brandied cherry liquid then spread a cup of the cream on top and another around the sides to crumb cot the cake. Chill the cake around 30 minutes. Keeping the xream cheese as well.

Check for any leaking of the brandied cherry juice around the edges and dab with a paper towel, then spread another layer of the whipped cream around the sides and top, leaving about a cup and a half for the decorations on the top of the cake.

Carefully press the chocolate curls into the side of the cake, scooping up any that fall off and press again. Leaving about 1/2 a cup or so for the top of the cake.

Put to remaining whipped cream into a piping bag fitted with and open star tip and create a dozen swirls around the top to hold the stemmed  cherries . You can double layer these swirls. Fill the middle of the top of the cake with the remaining chocolate curls, place a cherry on each of the whipped cream  swirl then keep the cake chilled until ready to serve. The cake cuts and serves a lot easier when well chilled.