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Text of the page (random words):
ieve 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 out perfectly i bake it in a half batch one 20cm tin which i cut into two layers it s probably a little lighter in texture than the traditional chocolate biskuitteig sponge cake that s used in germany but i don t think that s a bad thing assembly so once you ve got all the elements prepared you can assemble assembly station i use nat paull s super clever cake and cream layering technique from the wonderful beatrix bakes cookbook rather than building the cake from the bottom up on a serving plate you layer it upside down in a clingfilm lined springform tin then place a small weight on top of it and refrigerate it overnight this allows all the layers to meld together keeps the edges neat and tidy and crucially prevents the layers from slipping and sliding all over the place when it comes time to decorate and later slice genius i ll obviously detail it in the recipe below but fyi this is the order in which you layer the cake chocolate sponge layer brush with kirsch whipped cream chocolate sponge layer brush with kirsch thinner whipped cream layer with a higher border sour cherry compote inside chocolate pastry base assembling the black forest cake layers i used a giant fleischwurst sausage loop to weigh down the cake for its overnight rest which could possibly be the most german thing ever decoration once the cake has been in the fridge overnight you can flip it out onto your cake plate peel off the clingfilm and decorate it as you can see nat s awesome layering technique produces a very even sided and level topped layer cake black forest cake ready for decorating black forest cake ready for decorating so to decorate i make a fresh batch of gelatin whipped cream it s the same recipe for whipped cream as inside the cake but annoyingly you can t make it all at once the cream will set too much in the fridge overnight and be difficult to pipe spread neatly sorry i slide a few pieces of baking paper underneath the cake to catch and cream smears i suggest piping vertical stripes all around the side of the cake and then smoothen it out with an offset spatula it s easier to get an even result this way than if you were to just splodge it on and try to spread it out then i spread the whipped cream evenly over the top pipe rosettes around one rosette per slice dot them each with a glacé cherry and sprinkle the top with chocolate flakes gently slide out the baking paper pieces and ta daaaaah black forest cake a few notes on the decoration and appearance i don t actually like the taste of glacé cherries but they just look so right here that i can t leave them out or replace them with fresh stemmed cherries i use lindt hot chocolate flakes for the flakes but i think a crushed flake bar would also work or if you re feeling energetic you could chop some chocolate yourself i don t do chocolate flakes on the side because most black forest cakes that i ve seen in germany have nude sides and crucially i couldn t figure out how to put chocolate flakes on the sides without creating a huge mess or ruining the top and edges of the cake i really liked the way it looked but that s probably a good skill for me to learn in the future if you ve got any tips please leave a comment this recipe makes a 20cm diameter cake which is very small by german standards but well standard by australian standards i also picked a 20cm cake because the beatrix sponges are 20cm cakes and i don t dare tinker with nat s perfect base recipes i piped 12 rosettes for 12 slices but the cake is so light and airy that i think that cutting it into 8 slices is totally achievable i know i could certainly smash an eighth of this cake in one go black forest cake slice yay yay yay i was so so proud of the cake check out those even layers the light sponge the fluffy whipped cream it tasted just like i hoped it would taste and really reminded me of sunny afternoons in germany with my family it s so light and fluffy and had a perfect balance of chocolate sour cherries and kirsch with no single element overpowering perfect for a celebration a family kaffeeklatsch or like i did just for the sheer fun of baking it and the joy of having it in the fridge all week black forest cake ok that s it if you do end up making this cake i do hope you enjoy both the making and the eating let me know how you go black forest cake schwarzwälder kirschtorte an overall recipe by sarah cooks pastry base and compote adapted from dr oetker s backen macht freude sponge layers from beatrix bakes kirsch spiked gelatin whipped cream adapted from indulge with mimi timing note the pastry base cake layers cherry compote and first batch of whipped cream must be made the day before serving assembled and refrigerated overnight the cake can be decorated on the day of serving the finished cake will keep in the fridge for five days ingredients for the pastry base 65 grams plain flour 5 grams dutch unsweetened cocoa powder 1 pinch baking powder 25 grams caster sugar 1 2 teaspoon vanilla extract or 1 2 packet vanilla sugar 1 teaspoon kirsch 40 grams unsalted butter softened for the chocolate sponge 3 eggs separated pinch of cream of tartar 80 grams caster sugar 50 grams plain flour 15 grams dutch unsweetened cocoa powder plus extra for dusting the tin 1 4 teaspoon baking powder pinch of salt 8 grams unsalted butter 20 millilitres full fat milk 1 4 teaspoon vanilla extract for the cherry compote 1 cup frozen pitted sour cherries 40 grams caster sugar 15 grams cornflour 1 teaspoon kirsch optional for the whipped cream filling 1 5 teaspoons powdered gelatin 30 millilitres water 375 millilitres full fat cream 1 5 tablespoons granulated sugar 1 2 tablespoon kirsch to assemble 1 2 tablespoons kirsch for the whipped cream topping 1 5 teaspoons powdered gelatin 30 millilitres water 375 millilitres full fat cream 1 5 tablespoons granulated sugar 1 2 tablespoon kirsch to decorate 8 12 glacé cherries 1 4 cup chocolate flakes method to make the pastry base preheat the oven to 200c spray the base and sides of a 20cm cake tin with cooking spray and line the base with a circle of baking paper mix all the ingredients together until combined and then press evenly into the base of the tin bake for 7 10 minutes or until dry on top and cooked it will still be a little soft when hot and crisp up when hot keep an eye on it because it burns quickly remove from the oven and allow to cool and firm up before turning out onto a wire rack to make the chocolate sponge preheat the oven to 170c fan spray the inside of a 20cm cake tin with cooking spray line the base with a circle of baking paper and dust the sides with a little extra cocoa powder place the egg whites and cream of tartar in the bowl of an electric stand mixer fitted with the whisk attachment whisk just under high for approx 3 minutes or until stiff and creamy and glossy still whisking gradually add the sugar 1 tablespoon at a time to make a very stiff meringue this should take about 3 minutes meanwhile prepare the dry ingredients and the butter milk mixture place the flour cocoa baking powder and salt in a bowl and stir to combine set aside heat the butter and milk in a saucepan until just boiled remove from the heat and stir in the vanilla set aside and allow to cool to warm once all the sugar has been incorporated into the egg whites add the egg yolks and whip on medium for about 5 seconds remove the bowl from the stand mixer and use a spatula to scrape any mixture off the whisk into the bowl no tapping the whisk on the bowl or you ll lose volume sieve half the dry ingredients over the mixture and gently fold in with a balloon whisk sieve and fold in the remaining flour pour the milk mixture around the edge and gently fold in with the whisk until fully combined but still fluffy scrape the mixture into the prepared tin and even out the stop with a spatula bake for 12 18 minutes or until the cake is beginning to shrink from the edges of the pan and the top bounces back when gently pressed cool the cake in the tin for 2 minutes then loosen the edges with a knife flip the cake onto a cooling rack and remove the baking paper allow to cool completely for 40 minutes once cold use a serrated knife to slice horizontally into half set aside to make the cherry compote place the frozen cherries and sugar in a small saucepan and heat over a medium heat until the cherries are defrosted and the sugar has dissolved into the juices strain out the cherries and set aside measure the liquid you want 125 millilitres 1 4 cup measure if you have too much discard the remainder if you don t have enough liquid top it up with water whisk the cornflour into the liquid and cook over a medium heat whisking all the while until thickened remove from the heat stir in the cherries and tip the mixture into a shallow bowl to cool completely to make the whipped cream filling place the water in a small heatproof jug sprinkle over the gelatin and allow to bloom for 5 minutes fill a heatproof bowl large enough to fit the jug with hot water from the kettle and gently place the jug inside stir occasionally and allow the gelatin to melt once it s liquid remove from the hot water bath and allow to cool on the counter until it s cool but still liquid place the cream and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium high once the cream is starting to thicken continue whisking and gently pour the gelatin in in a steady stream by now the cream should be airy and thick turn off the mixer and fold in the kirsch set aside to assemble spray the inside of a 20cm springform cake tin with cooking spray and line with two long pieces of clingfilm set perpendicular to each other and with enough overhang to enclose the finished cake place one cake round cut side up into the tin brush with 1 2 1 tablespoon kirsch spoon in approx half of the whipped cream and even out the top place the next cake round into the tin i suggest cut side down but it doesn t really matter and brush with 1 2 1 tablespoon kirsch spoon in another generous scoop of whipped cream you may not need it all depends on the height of your springform and spread out it should be thinner than the first layer and you want to make a 2cm border around the edge stir the sour cherry compote to soften it up and place it inside the whipped cream border finally place the chocolate pastry base on top and snuggle it down wrap the cake up with the clingfilm overhang so it s completely covered weigh it down with something small a plate tupperware container a sealed fleischwurst sausage etc refrigerate overnight when you are ready to decorate the cake make another batch of whipped cream for the topping using the same instructions as the whipped cream for the filling place 2 3 of the cream into a piping bag fitted with a 15 millimetre star nozzle remove the cake from the fridge unwrap the clingfilm on the bottom and place the cake and tin onto a serving plate unclip the sides of the springform tin and gently remove it followed by the base peel off the clingfilm tear off 3 4 pieces of baking paper and snuggle them under the cake to protect the cake plate from splodges pipe vertical lines of whipped cream all around the sides of the cake then smooth with a cake scraper or offset spatula dollop a large scoop of the remaining unbagged whipped cream onto the top of the cake and smooth out with a scraper or offset spatula pipe 8 or 12 rosettes evenly around the border of the cake one rosette for each slice sprinkle chocolate flakes on the top of the cake inside the rosettes dot each rosette with a single glacé cherry and marvel at your creation allow to set in the fridge for an hour or so before slicing and serving it will keep well in the fridge for up to five days makes 1 x 20cm black forest cake schwarzwälder kirschtorte serves 8 12 have you made this recipe leave a comment below tag me on instagram sarahcooksblog and hashtag sarahcooksblog chicken chicken and asparagus pot pie 10 06 2021 11 03 00 pm chicken and asparagus pot pie a cosy family friendly meal that s simple to make full of vegetables and really delicious think gorgeously golden flaky buttery pastry melding into a super tasty saucy chicken and vegetable filling yum chicken and asparagus pot pie jump to recipe hello new recipe for you today a comforting chicken and asparagus pot pie i love a chicken pot pie the little cubes of chicken and veggies bound together by a savoury sauce topped with flaky pastry soaking up that delicious sauce yes please i obviously made this in a single large pie dish and not individual pots so i m not sure if it s technically a pot pie but for me the sauce with the cubes of chicken and veggies is the very essence of pot pie even more so than the pot itself and there s nothing stopping you from making it in individual pie dishes or ramekins if you prefer it s quite simple to make even if there are a lot of ingredients basically you chop all the filling ingredients and add them to the pot one after the other cooking them with butter then adding flour flavourings and liquid to make a tasty sauce top it with pastry and bake boom cosy deliciousness is all yours the last time i made this it was with a very energetic toddler not...