The first time I heard the story of Black Forest
Gateaux was when I was a Patisserie student. Before that I have vivid memories of
cutting the cake on my birthdays during my childhood. I remember fighting with
my elder brother to have the biggest piece of the cake or eating all the
cherries from the cake, though I succeeded very few times.
This cake is nothing but layers of chocolate sponge
sandwiched with fresh cream & cherries. The top is then covered with extra
whipped cream & chocolate shavings and cherries again. The description of
the cake did not attract me much; it’s the story behind this cake which I loved
the most.
As its name
implies, Black Forest Cake comes from the Black Forest region of Germany. The
first written recipe for
this very popular cake appeared in 1934, and there are many theories as to its
origin. It is said that some believe its name 'Schwarzwalder Kirsch Torte' is a
tribute to the Kirsch (cherry distillate) flavour that is prominent in this
dessert. (Kirsch is made in over 14,000 distilleries in the region.) Others say
that the chocolate shavings that garnish the cake remind people of the thick
trees that grow in the Black Forest. The cake's origin, itself, also has a few
stories. There is also a story that a Dutchman who settled in the region
invented the cake. Although we may never know its true origin, let’s agree to
the fact that this cake shouts of celebration, of party and of happiness.
To begin this cake we first make a
chocolate genoise sponge. This is a very light sponge which absorbs the flavour
of rum or kirsch that we use to soak it. It is a bit tricky to make genoise sponge
but like we always say practice makes it perfect. The
eggs and sugar are beaten until thick. As the batter thickens it becomes
lighter and paler in colour. The difference between a regular sponge cake and a
genoise is that we add warm
melted butter which makes the genoise
light and gives a nice flavour. The melted butter needs to be warm, or else it
will spoil the batter. Once baked this sponge can be stored in the fridge for a
few days. I prefer to use a fresh sponge each time.
For icing the cake we need
to use generous amount of whipped cream. Cherries can be used in canned form or
fresh. I prefer using canned in the layers so that the cherry syrup can be used
for soaking the sponge along with cherry liqueur or rum. When in season fresh
cherries are always the best options for the decorating part. I keep the stem
of the cherries so that they are easier to pick and also look gorgeous.
Chocolate curls can be made well in advance and they come really handy on the
day of final dressing up of the cake.
I am off to enjoying the cake now and bake something more, see you soon again!
Your Baker,
Chica's Bakehouse
Chica's Bakehouse
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