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Cremissimo Schwarzwälder Kirsch What liqueur is used? Videotraumhafte SPEKULATIUS-KIRSCH-TÖRTCHEN - weihnachtliches Dessert - ganz einfach ohne backen
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This recipe is anything but authentic!
I'm not sure what you would get mixing the listed ingredients for the cake, but I guess at best you'll get a brown, round brick.
Hint hint, there's no baking powder included! The authentic Schwarzwälder Kirsch Torte ist made with a light and fluffy Hazelnut cake.
To get it that fluffy you separate the eggs and use a bit of hot water with the yolk and sugar. The egg whites are whisked until you can put the bowl on its side and they don't move anymore, and then you careful mix the flour, potato starch, flowered nuts, and coco in.
The oven can't be opened for about 30 minutes or the cake will fall back down creating a nice brick. I'm sure the more experienced bakers here know exactly what kind of a batter the cake is made of, but since I'm German and still learning the English language I really don't know what it would be called in English.
The cake is only one of the many problems I've seen with this recipe. You sprinkle a few drops on the cake layers, but the rest is being put in the cherry filling that you usually bring to a boil before it's being used in the cake.
That way most of the alcohol is gone. It's what we Germans use to keep heavy cream from turning back into a liquid mess once it has been turned into whipped cream.
Sahne Steif also helps you to get actually whipped cream and not butter in case your heavy cream is fighting you to harden up.
Because in Germany whipped cream actually stays whipped we use only whipped cream on the authentic Schwarzwälder Kirsch Torte.
The idea of mixing milk up and smearing that around on such a delicious cake is just not right! I'm not sure what this recipe should be called, but for sure not "authentic", and not Schwarzwälder Kirsch Torte.
Hi Nick, glad you like the cake! This recipe is as authentic as they come! Please enjoy! Nick is right, this is not authentic! Gouda cheese and not cakes!
You really should have traveled a bit farther south since there we make not just the best cakes in the world, but also the best Käse-Spätzle!
And no we don't use Gouda for those either, we use Swiss cheeses? The sponge didn't rise and the cream is still quite liquid.
How cool should the gelatin-milk mixture be before mixing it with the whipped cream It seems like it should be room temperature or cooler Also, if the gelatin thickens too much, is it possible to loosen it with with some of the warm milk rather than using the microwave?
I am making a double recipe for a 60th birthday so I really need to do it right. Hope that helps!
And enjoy the birthday! So glad I found your recipe; I looked at about 4 others but this one looks the most promising!
Most delicious cake ever! Everyone loved it! Thanks for sharing! Hey Agathi! I was wondering how you got on making the cake.
So glad you enjoyed it!! Thanks so much for your feedback! Is the cake portion missing a leavening agent like baking powder or baking soda.
My cake never rose. I followed the instructions very precisely. It was probably just a matter of time before someone combined the cake with the cherries, the cream and the kirsch.
There might even have been a visual component involved: some writers suggest that the look of the cake is a sort of visual pun on the traditional costume of country girls in some parts of the Black Forest -- reflecting their black or dark brown skirts, their white blouses, and their traditional hats covered with large cherry-red woolen bobbles.
Maybe, maybe not. Whether he did invent it or not, the cake appears in written recipes for the first time in the mids, turning up in 13th place on a list of favorite German cakes in Its popularity in Germany grew quickly and steadily after that, and it's during this period that the kirschtorte starts appearing off its home turf, particularly in Britain.
There the new arrival was unfortunately treated very badly. One by one the cake's other sterling attributes began to fall away as it was made by more and more people who had no idea what the original recipe was supposed to look like.
In this sadly reduced form it became a mainstay of British bad-restaurant cuisine during the period described in Simon Hopkinson's and Lindsey Bareham's dryly funny UK food history-cum-cookbook The Prawn Cocktail Years, and this seems to be the cake which has been exported to large portions of North America.
Fortunately the non-ruined version of Schwarzwälder kirschtorte still thrives on its home ground, where the baking industry works under regulations that require a kirschtorte to be made according to a basic set of guidelines.
The rules define it as either "a cake made with Kirschwasser and whipped cream or with Kirschwasser and buttercream, or a combination of the two" -- so without the kirsch, the cake isn't genuine.
The presence of fruit is actually considered secondary to the presence of the kirsch, the flavor of which has to be clearly apparent. But inside those guidelines, naturally there's a fair amount of discussion among interested bakers about the fine points of cake construction technique and secondary ingredients.
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