I watched a tv show a while ago. Michael Portillo Great Continental Rail journey, and he stopped in a German town and had what I think was Kirschwasser. It looked fantastic and I want to go there and try it.From what I can tell, it's basically the same thing. Kirschwasser (tart cherry brandy) is definitely essential.
Kor
Gastro Thread
- Thread starter Butters
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Just because @Butters might not be able to use it, doesn't mean it shouldn't be posted...
(Sorry, Butters...)
LOL I hear you 
I'll translate both recipes and post them tomorrow
eta: sorry, didn't manage to do the translations yet and today + tomorow I'll be afk diue to a few medical examinations. I'll post the recipes on Thursday.
I'll translate both recipes and post them tomorroweta: sorry, didn't manage to do the translations yet and today + tomorow I'll be afk diue to a few medical examinations. I'll post the recipes on Thursday.
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One more obstacle I thought of for getting into real cooking. The old crappy fridge in my apartment. I don't know what the temperature is in there, but I doubt it's under 41. I don't think I can safely keep raw meat in there.
sorry about the long delay - I had several medical appointments and then the heating failed (naturally during the weekend where you can't get someone to repair it)and it was too cold in my study to sit at the computer.
But here it finally comes: the authentic Blackforest cake recipe.
For the dough you need
either 3 thin chocolate sponge cakes or
Separate egg yolks from egg whites and beat the whites together with 2 tablespoons of sugar to a stiff meringue mass.
Scrap out the seeds from the vanilla pod. (Store the empty pod in a jar of sugar to make vanilla sugar which you can use in cookies etc.)
Whisk the butter till it is fluffy and then add the egg yolks, the rest of the sugar and the vanilla seeds. Whisk thoroughly and then gradually add the flour, almonds, chocolate and baking powder.
Fold in the meringue mass.
Butter a spring form (about 25 cm / 10 inches diameter) and dust it with flour. Fill in the dough and bake at 170-180°C / 340-355°F for 45 to 60 minutes.
Leave the cake to cool for a few minutes, then remove it from the form and put it on a rack until it is completely cold.
Only then cut it into 3 layers, horizontally (either use a very sharp thin-bladed knife or a solid sewing thread for cutting).
The filling:
Alternatively, use drained jarred cherries or amarelles.
Soak and liquidify the gelatine according to instructions on the package. Leave it to cool till it is just tepid.
Whip the cream till it is very stiff, gradually adding powdered sugar to taste, and add the gelatine. Mix it thoroughly, else there will be rubber-like gelatine lumps. (If you intend to eat the cake immediately, you can leave the gelatin away.)
Divide the cream up: 2/3 for the filling, 1/3 for icing.
If you like, mix the cream for the filling with a dollop of cherry brandy.
Assembling the cake:
Drizzle the bottom slice of sponge cake with cherry brandy or some of the cherry juice. Spread it with a little cream and a layer of cherries. Top with cream and put on the next layer of sponge cake. Repeat procedure with the 2nd slice of sponge cake.
Put on the third layer of sponge cake, cover the top and the sides of the cake with the cream you left for icing. Decorate with cream and cherries (if there are any left). Dust with cocoa or grated chocolate.
But here it finally comes: the authentic Blackforest cake recipe.
For the dough you need
either 3 thin chocolate sponge cakes or
- 125 g / 4.5 oz soft butter
- 125 g / 4.5 oz sugar
- 6 eggs
- a vanilla pod
- 125 g / 4.5 oz finely grated chocolate
- 125 g / 4.5 oz finely grated almonds
- 125 g / 4.5 oz flour
- 2 teaspoons of baking powder
Separate egg yolks from egg whites and beat the whites together with 2 tablespoons of sugar to a stiff meringue mass.
Scrap out the seeds from the vanilla pod. (Store the empty pod in a jar of sugar to make vanilla sugar which you can use in cookies etc.)
Whisk the butter till it is fluffy and then add the egg yolks, the rest of the sugar and the vanilla seeds. Whisk thoroughly and then gradually add the flour, almonds, chocolate and baking powder.
Fold in the meringue mass.
Butter a spring form (about 25 cm / 10 inches diameter) and dust it with flour. Fill in the dough and bake at 170-180°C / 340-355°F for 45 to 60 minutes.
Leave the cake to cool for a few minutes, then remove it from the form and put it on a rack until it is completely cold.
Only then cut it into 3 layers, horizontally (either use a very sharp thin-bladed knife or a solid sewing thread for cutting).
The filling:
- 3/4 l / 3.1 cups of cream
- 6 leaves of gelatin or 3 slightly heaped teaspoons of ground gelatin
- 75-100 g / 2.6-3.5 oz of icing sugar (powdered sugar)
- a dollop of cherry brandy (leave that away if you intend the cake for children)
- Either 2 jars of cherries or amarelles (sour cherries) or 750 g / 1 lb 10.5 oz of cherries or amarelles and 1-2 tbsp sugar
Alternatively, use drained jarred cherries or amarelles.
Soak and liquidify the gelatine according to instructions on the package. Leave it to cool till it is just tepid.
Whip the cream till it is very stiff, gradually adding powdered sugar to taste, and add the gelatine. Mix it thoroughly, else there will be rubber-like gelatine lumps. (If you intend to eat the cake immediately, you can leave the gelatin away.)
Divide the cream up: 2/3 for the filling, 1/3 for icing.
If you like, mix the cream for the filling with a dollop of cherry brandy.
Assembling the cake:
Drizzle the bottom slice of sponge cake with cherry brandy or some of the cherry juice. Spread it with a little cream and a layer of cherries. Top with cream and put on the next layer of sponge cake. Repeat procedure with the 2nd slice of sponge cake.
Put on the third layer of sponge cake, cover the top and the sides of the cake with the cream you left for icing. Decorate with cream and cherries (if there are any left). Dust with cocoa or grated chocolate.
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^ Sounds yummy!
It is. Unfortunately, it has a gazillion calories per serving.
btw, I just made a correction in the filling part: I had forgotten to add that the powdered sugar is to be added to the cream while whipping the latter. It's not important how much (or if any) you add - it depends on how sweet you like it.
btw, I just made a correction in the filling part: I had forgotten to add that the powdered sugar is to be added to the cream while whipping the latter. It's not important how much (or if any) you add - it depends on how sweet you like it.
I bet the kids would try dairy again with that cake in front of them.
I was to surprised to find last night that garlic made no noticeable difference to the taste of my oldest dish.
I’ve been making a variant of my bacon pasta since I left home and started cooking for myself, but bacon, tomatoes and garlic were the prime ingredients. Last night, I couldn’t be bothered to chop the garlic, so left it out. No difference what so ever.
I was to surprised to find last night that garlic made no noticeable difference to the taste of my oldest dish.
I’ve been making a variant of my bacon pasta since I left home and started cooking for myself, but bacon, tomatoes and garlic were the prime ingredients. Last night, I couldn’t be bothered to chop the garlic, so left it out. No difference what so ever.
that's amazing. I'd have thought it'd make a big difference. But maybe it's the bacon? I'm not sure about your butchers but over here they smoke the bacon after they marinated it for several days in spices, including garlic.
a bit off-topic: is anyone interested in cookie recipes?
I made saffron buns today. They are traditionally eaten around Christmas time in Sweden.
https://www.simplyrecipes.com/recipes/st_lucia_saffron_buns/
https://www.simplyrecipes.com/recipes/st_lucia_saffron_buns/
I made some terrific cookies for work last week: white chocolate/coconut and dark chocolate/almond. Think I;ll throw some dried cherries in there next time.
On an unrelated note I'm going to try to move closer to the Mediterranean diet next year since it's getting mad health accolades and I tend to eat similar foods anyway: olive oil, vegetables, not much meat (and, hey, I found out that I'm like 15% Greek a couple of years ago when I did a DNA test!).
Plus, this looks damn tasty: https://www.foodnetwork.com/recipes...ssels-with-potatoes-and-olives-recipe-1928491
On an unrelated note I'm going to try to move closer to the Mediterranean diet next year since it's getting mad health accolades and I tend to eat similar foods anyway: olive oil, vegetables, not much meat (and, hey, I found out that I'm like 15% Greek a couple of years ago when I did a DNA test!).
Plus, this looks damn tasty: https://www.foodnetwork.com/recipes...ssels-with-potatoes-and-olives-recipe-1928491
I just bought some pork and tomato sausages, but they’re not what I remember. When I was younger, my mother used to buy tomato sausages, and they were bright red, except for the burnt bits. This was back in the days when sausages were more arse and eye lids than actual meat, and I doubt there was any real tomato used in the process, but they were really nice.
I sort of wish that I hadn't read that right now, especially since I may have eaten something bad in the last couple of days.
Sorry.
My roomie is making ginger bread. It smells great!
