floresta negra. { schwarzwälder kirschtorte: black forest cherry cake }

Schwarzwälder Kirschtorte, or Black Forest cherry cake, is a layered bliss in many levels, let it be flavour or texturewise. Just you imagine a chocolate cake as light as a meringue, drenched with juicy and boozy cherries and layered between fluffy clouds of whipped cream. Got your attention already? I've taken this German classic and I've given it a delicious twist!

There is always something special about having a slice of layer cake.

Don't get me wrong. I am not trying to romanticize the idea of the cake by putting it that way. And yet I sense you understand me without the need for any other explanation, and you may also agree that a layer cake is not the kind of thing one chooses as an everyday treat — I mean... at least unless you are Marie Antoinette.

As little of an effort you put into such dessert, you'll acknowledge that it is always a bit of a challenge. And however modest one actually conceives it to be, it will — always — cause an impression.

No matter what, a layer cake is what you'ld call a statement piece of dessert. Much unlike making amazing puff pastry, or the perfect macarons — which level of difficulty may make you cringe just to the idea, plus likely high-five yourself after successful results, and yet is sadly somewhat overlooked by the common eater — layer cakes don't need to be perfect to leave a whole room speechless. Yeah, you know, because everybody will be drooling at the sight of it.

I would take a guess and say that it has something to do with childhood memories, like birthday parties and so on. And I say that despite the fact that, as a kid, I couldn't understand the thrill of eating the birthday cake and thought it to be completely overrated. There were always other desserts on the table that were at least just as appetizing, some of them homemade, whereas birthday cakes were usually made by order, with fancy decorations, and had quite a plastic look and taste to them. I've grown to appreciate them very much and to admire a well executed one. It's not something I'll make very often, it takes plenty time and effort, but it's quite worth it.

If you're looking for a dessert to impress that is also delicious and not that hard to make, this cake is for you! As for the decoration... It looks awesome as a naked cake. I still wanted to frost it a bit, as to look careless, still showing the layers of cake. As I did not succeed, I ended up having to overdecorate it! I would have liked something less kitsch but right now I guess it may be great inspiration for you for Halloween ;)

Does anyone know the real origin of the name of this cake? Leave your guesses in the comment box and, if you know it, provide me with an answer!

schwarzwälder kirschtorte,

bolo floresta negra de cereja.

(bolo)

6 ovos

sal

200g de açúcar

100g de farinha

4 colheres de sopa de farinha maizena

4 colheres de sopa de cacau magro

2 colheres de chá de fermento em pó

(calda)

1/3 chávena de vinho do porto

1/3 de chávena de água das cerejas

1/2 colher de sopa de farinha maizena

(cobertura e recheio)

500ml de natas

açúcar a gosto

1 colher de sopa de marshmallow fluff

1 colher de sopa de xarope de baunilha

700g de cerejas de frasco escuras e 1 chávena da respectiva água

1 colher de sopa de farinha

(bolo)

Separar as gemas das claras. Bater as claras em castelo, juntando o açúcar a meio do procedimento. Juntar as gemas e bater bem. Juntar por fim todos os ingredientes secos, peneirados, e envolver muito bem com uma espátula.

Levar ao forno a 180ºC em duas formas de fundo amovível pequenas forradas com papel vegetal durante cerca de 25 minutos ou até um palito espetado no centro sair limpo. Desenformar e deixar arrefecer completamente. Cortar cada bolo em duas camadas.

(calda)

Escorrer as cerejas do frasco reservando a água.

Misturar todos os ingredientes para a calda e levar ao lume sem deixar ferver para espessar um pouco. Verter um pouco sobre cada camada de bolo, deixando absorver sem ficar empapado.

(recheio e cobertura)

Levar 1 chávena de líquido das cerejas ao lume com a farinha e um pouco de açúcar se necessário, mexendo com uma vara de arames até espessar bem. Juntar as cerejas e envolver. Deixar arrefecer.

Bater as natas em chantilly, juntando o açúcar a gosto a meio do procedimento, bem como a baunilha e o marshmallow fluff. Reservar tapado no frio.

Para montar o bolo, começar por uma camada de bolo, cobrir com uma camada de cerejas e respectiva calda e uma de natas. Continuar com as restantes camadas de bolo, terminando com uma camada de bolo e reservando metade das natas para a cobertura.

Cobrir o bolo recheado com as natas reservadas e se desejado decorar com raspas de chocolate e/ou pistácios picados.

~

schwarzwälder kirschtorte,

black forest cherry cake.

(cake)

6 eggs

salt

200g sugar

100g flour

4 tbsp cornstarch

4 tbsp cocoa

2 tsp baking powder

(syrup)

1/3 cup Port wine

1/3 cup cherry water from the jar

1/2 tbsp cornstarch

(frosting and filling)

500ml heavy cream

sugar to taste

1 tbsp marshmallow fluff

1 tbsp vanilla syrup

700g dark cherries, from a jar + 1 cup of their water

1 tbsp flour

(cake)

Separate the eggs. Whip the egg whites well, adding the sugar after soft peaks form. Add the egg whites and beat well. Sift all other ingredients into it and fold them in.

Bake at 180ºC in two small springforms, bottom lined with parchment paper, for about 25 or until a toothpick comes out clean. Unmold and let cool completely. Slice each cake in two layers.

(syrup)

Drain the cherries over a colander, collecting the water and putting it aside.

Mix all ingredients for the syrup and heat without letting it boil, just to thicken it a bit. Pour a bit over each layer of cake, letting it absorb it without getting soggy.

(frosting and filling)

Heat 1 cup of cherry water with the flour and a bit of sugar if needed, stirring with a wire whisk until thickened. Fold in the cherries and let cool.

Whip te cream, adding the sugar, vanilla and marshmallo fluff in the meantime. Cover and leave in the fridge until needed.

To assemble the cake, start with a layer of cake, cover with a layer of cherries and a third one of cream. Keep going with the remaining cake, cherries and cream, finishing with a layer of cake and saving half of the cream for frosting.

Frost the cake with the remaining cream and decorate with chocolate shavings and/or chopped pistachios.

~

Liked my cake? Share it!

I'ld much apprecciate that ;)

Have a great week!

Love,

Inês