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cover it loosely with clingfilm and refrigerate until time to serve try to take it out of the fridge at least 30 minutes before eating for optimal texture but it s always good makes one big trifle serves 8 12 have you made this recipe leave a comment below tag me on instagram sarahcooksblog and hashtag sarahcooksblog breakfast christmas 2020 12 22 2021 10 16 00 pm hello hello can you believe christmas is just three days away this bizarre year seems to have gone by both at a snail s pace but also at breakneck speed phew i just realised i never blogged christmas 2020 and desperately want to blog it now i obviously posted all about it on instagram and instagram stories but i really felt the need to record it properly here on ye olde blog i m always on instagram and genuinely love using it like a food diary and sharing those slice of life type posts that used to be a mainstay of old school food blogging however for me things aren t really official unless they re on the blog and i figure that in years to come i ll want to look back and see what i did in christmas 2020 so here we go so december 2020 melbourne was coming out of its long second lockdown and enjoying extremely low covid cases and many donut days with no idea that delta and four further lockdowns were lurking around the corner the weather was warm we were tentatively catching up with friends and family again and life was good it was also our first christmas with little maya and even though she was too little to remember it we wanted to make it special we got these cute christmas decorations from target which i loved because they re teeny tiny german christmas market stalls christmas decorations a little sweet stall i baked quite a few christmas cookies nußmakronen vanillekipferl spekulatius and even some baby friendly teething biscuits using the pretty moulds that my sister in law sent us from germany baby friendly banana teething biscuits spekulatius vanillekipferl nussmakronen and here s my first bunter teller bunter teller i bought my first panettone a cute little mini galup brand one delicious galup panettone i gave some gorgeous sisko chocolate trees as gifts i love this fabulous chocolaterie their hot choccies are amazing by the way sisko chocolate trees phillippa s bakery was selling stollen by the slice at the farmers market and i had to try it their mince pies are my absolute favourite it was so good highly recommend it was also good to be able to buy just one slice rather than having to buy and finish an entire loaf phillippa s stollen we were still too nervous to go out and do a lot of social stuff and tired with the baby but i wanted to do some special christmas activities at home so the sunday before christmas i did a little german christmas market day and served christmas market food at each meal we had waffles and whipped cream for breakfast kartoffelpuffer and soup for lunch and glühwein and bratwurst for dinner actually cute and fun and delicious you can read about my most recent visits to german christmas markets back in 2018 i miss them so much dinner bratwurst im brötchen with sauerkraut glühwein mandatory lunch kartoffelpuffer with chicken soup apple sauce crème fraiche and chives breakfast waffles we also bought a christmas gift box of reed avocados from barham avocados treat yoself barham avocados here s a random christmassy hot chocolate in an old glühwein mug hot chocolate on christmas eve we had a regular dinner at home actually totes delicious delivery from malay kitchen and followed it with a little chocolate cherry pavlova so festive it was a reduced quantity version of nigella s chocolate raspberry pavlova from forever summer with cherries instead of raspberries chocolate cherry pavlova for christmas day i pushed out the boat and made a huge roasted peach and custard trifle for dessert in the lead up to christmas nat from beatrix posted some christmas ideas on her instagram stories using the recipes from her book this one comprised layers of sponge cake custard pink sparkling wine jelly roast peaches and whipped cream she suggested adding amaretti for a textural component but i can t stand them so i substituted my homemade spekulatius it was so good and so festive roasted peach and custard trifle of course christmas lunch needs savoury food too we had lunch with my parents and sandra and i made a ham potato gratin and red cabbage which we served with apple sauce and a little mustard christmas lunch i was lucky enough to receive some lovely foodie presents including a magnificent dolce gabbana chestnut and chocolate panettone some gorgeous ceramics made by local artist yen qin also a friend of mine and some delicious christmassy koko black chocolates my fave local chocolate pralines christmas gifts check out the panettone so delicious so beautiful they re expensive but worth an occasional splurge dolce and gabbana choc chestnut panettone there were lots of christmas leftovers lots dad somehow bought the biggest ham imaginable and there was much hammy deliciousness over the next few days top ham slices dusted in mustard powder and fried in bread roll ploughman s bottom ham cheese baguette pasta with ham cream peas and once the panettone started to go stale i made nigella s italian christmas pudding cake and her panettone french toast both recipes from nigellissima italian christmas pudding cake panettone french toast and i ll just sneak this new years eve photo in here as well sandra and i were exhausted and wanted to stay home but to keep it feeling like an occasion i made nye celebration appropriate food for us to eat for dinner we had cheese cubes and grape canapés bread rolls pão de queijo store bought devilled eggs and scarlet prawns and a lobster tail with burnt butter lemon garlic sauce hilariously i d bought champagne but was too exhausted to open it on nye so i had a sneaky mimosa with lunch on new year s day itself new year s eve meal so that was christmas 2020 at the time i felt that the celebrations were restrained but looking back i can see there were lots of very fun and special moments i hope that life is treating you well and that you re keeping safe and that the festive season is looking good for you even if it s different to years gone by cake black forest cake 11 03 2021 08 15 00 am guten tag black forest cake recipe today schwarzwälder kirschtorte the classic and the best a chocolate pastry base sour cherry compote fluffy cocoa sponge and an obscene amount of kirsch spiked whipped cream decorated with chocolate flakes and glacé cherries it s surprisingly light and fluffy with a perfect balance of flavours guten appetit black forest cake schwarzwälder kirschtorte jump to recipe hello there i am very excited to share my recipe for black forest cake with you today because after much work i ve finally got the recipe just the way i like it it also felt apt to share a celebratory cake because it s my blog s seventeenth birthday whaaaat i know even i can t believe i m still doing it i thought it was a perfect occasion to indulge in a long and winding wordy af blogpost so here we go english language food writers often dismiss black forest cake as dated or uncool but i see no point in being embarrassed about loving it black forest cake is seriously good and there s a reason it s a classic it never went out of style in germany and i think there s something to be said for staying true to your own tastes and not being overly influenced by fads and fashions i ve been meaning to work on my black forest cake skills for a while and melbourne s extended sixth lockdown turned out to be the perfect time i practised a couple of the components separately a few weeks ago to get those individual recipes right and ended up making the entire cake just after lockdown ended it was so lovely to take some over to share with my parents i wanted to make a properly traditional black forest cake one that my german father in law would easily recognise as such it s his favourite cake and i hope one day soon i get to bake one for him in person i made beatrix s divine the notorious bfc last year and loved it but with its chocolate mousse and cherry jelly and rich dark chocolate glaze it s definitely its own wonderful and unique creation those of you with longer memories may remember that i have made classic black forest cake before once for a friend s birthday in 2010 and again for a porktoberfest lunch party the year after that you can read all about the details and drama of making the birthday cake in this very long post looking back i can t believe i was so ambitious and started baking the cake at 3 30pm for the party that night it tasted good but lost its structural integrity quickly the second time baking the cake for porktoberfest ii was much more successful but looking back at the post i just described the process for making the cake at a very high level with links to the different elements and the chocolate sponge recipe that i used back then is now a broken link they say nothing is ever really gone from the internet but that darn chocolate sponge recipe sure is so my aim for this baking project was to get all the different elements just the way i like them and write up the entire recipe as a clear reference for future sarah or anyone really who wants to bake a traditional black forest cake i m obviously not german but borat voice my wife is and on our numerous trips back home over the years i have eaten more than my fair share of schwarzwälder kirschtorte from a variety of bakeries throughout the hesse baden wuttenburg rheinland pfalz regions and beyond and discussed them in great detail with my in laws and extended family and i feel that i have a pretty good handle on what makes a proper black forest cake and if being part of a german family for the past 14 years has taught me anything it s that it is important to have very strong opinions on how food should be and to express said opinions very forthrightly at every available opportunity so with that in mind here s what i believe makes a good and proper black forest cake whipped cream gelatin stablised kirsch spiked whipped cream the whipped cream must contain kirsch and a decent amount too otherwise it won t taste like a black forest cake more on that shortly i also add gelatine to the whipped cream not only does it make the overall cake and piped rosettes more stable over a longer period of time i had slices of this cake in the fridge for five days and they still looked just as nice on day five but it also gives the cream a delightfully light and airy moussy texture however using gelatine will mean the cake is not vegetarian so keep that in mind another thing to add about the whipped cream you will need more whipped cream than you think is strictly necessary or decent that s just the way it is go with it in the english language food writing world we seem to prefer denser richer cakes with an emphasis on butter melted chocolate and eggs think brownies victoria sponges butter cakes chocolate mud cakes buttercream ganache icings etc german tortes however are far lighter in texture with fewer and airier cake layers and a higher ratio of lighter fillings like whipped cream pudding fresh fruit etc this also means the slices tend to be far larger not that i m complaining to re use a very obscure reference in his book time after time ben elton describes german cakes as really no more than whipped cream delivery systems which is perfectly apt here are some examples of black forest cakes that i ve enjoyed in germany to give you an idea of what i mean when i ve shared these on instagram i ve gotten many comments from australians in shock and awe at the amount of whipped cream these were also the examples i had in mind when i made this cake schwarzwälder kirschtorte examples from previous trips to germany kirsch kirschwasser the kirsch or kirschwasser itself should be a clear and colourless strong cherry alcohol not that red coloured sweet cherry brandy that you sometimes see at bottle shops i m lucky to have a stash of homemade kirsch that my father in law made using cherries from the cherry tree at their house back in germany which i always use the kirsch will give the finished cake a light booziness depending on how much you use and a mild cherry pit almond esque flavour delicious the kirsch must be used in the cream at the very least but i use kirsch in the cream in the pastry base and brushed onto the cake layers so it gently permeates throughout the whole cake and unifies all the elements you could also add a teaspoon to the cherry compote but i forgot in this instance and didn t miss it i think it s still worth making the cake if you have to omit the booze say for children or non drinkers because cherries and chocolate and cream are always a winning combination and non drinkers deserve deliciousness too however it won t really be a proper black forest cake and any traditionalists around will definitely let you know just how disappointed they are pastry base chocolate pastry base in german konditorei i e patisseries and cake shops the multilayered tortes will usually have a plain pastry base just quietly these usually don t taste that good and i believe they re there more for structural integrity rather than flavour many people i know leave those behind and just eat the actual cake cream fruit elements however the dr oetker backen macht freude recipe book includes a chocolate pastry base in their black forest cake recipe and it s truly delicious i ve made it every time i make this cake and it would be delicious even on its own it s like a very deeply chocolatey crisp shortbread or pastry it s very easy to make too just mix everything together and press it into a tin to bake i don t think i ve ever seen a chocolate pastry base on any of the schwarzwälder kirschtortes i ve eaten in germany but i think immodestly it s a good change as it adds both structural stability and deliciousness german wife also approved sour cherry compote sour cherry compote well it is a schwarzwälder kirsch torte kirsch is the german word for cherry sour cherries are traditional and i used frozen ones this time previously i ve used the more widely available jarred sour morello cherries and they work well too if you re ever able to get your hands on fresh sour cherries then go for it you cook the frozen cherries with some sugar to release the cherry juice strain out the cherries then cook the juice with some cornflour to thicken it then you stir the cherries back through that s it a single layer is usual and is what i did here but meine frau likes lots of cherries so perhaps next time i ll double the amount of cherries and do two layers chocolate sponge layers chocolate sponge light chocolate sponge i use the magnificent chocolate all purpose sponge cake from beatrix bakes which is the best sponge cake recipe i ve ever used i ve made it numerous times both the chocolate and the regular versions and it always turns...
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