The one bakery that makes black forest cake authentically, Konditorei & Cake Buchald, makes black forest cake with a weird element that other bakeries don't put in a cake.
What the heck is it?
I'm located outside Germany.
And I'm trying to re-create the exact same version of Black Forest cake I had from the bakery.
I cracked most of secrets of each element (the bottom layer, vanilla sugar, gelatin, liquor and etc..).
but I cannot figure out what one layer in the cake is made of and how it is made.
Do you see that between the bottom layer and the top chocolate sheet, there is chocolate-colored and ganache-like layer beside sour cherries?
What is it?
Does anyone know how to make this German way?
I could just try making light chocolate ganache cream, but I want to make it as authentic as possible.
if anyone has any idea, please help. I've been doing research for the past month at night restlessly.
Von diet_coke_isntbad
23 Kommentare
I have to disappoint you, but this is not an authentic Black Forest cake. That’s why it’s difficult to tell exactly what that is next to the cherries. However, I also suspect that it’s just a chocolate ganache.
Never heard or seen this type. Normally, it is just chocolate sponge cake cut horizontally into 2-3 pieces. This would be also the traditional version.
But maybe it is chocolate mousse or ganache you are searching for?
Original Black Forest Cake is actually just:
The bottom (called Mürbeteig, which is just Flour, Butter (or Margarine) and a bit Sugar), then comes the fluffy sponge layer made of normal cake batter with cocoa powder, then the bottoms once baked and cut, get dabbed with „Kirschwasser“, which is cherry liquor, then comes the cherry filling, which are just cherries (usually „Schattenmorellen“ you can buy in glasses at the supermarket. Some people put some Kirschwasser into the cherries too, but that might become too strong), then comes another sponge cake layer on top. That’s it. Then you put the cream outside.
Also, the cream is just normal whipped cream with a bit of sugar optional. There is usually NO gelatin in it. Bakeries just use gelatin so the cream lasts longer and doesn’t run down. But that usually doesn’t happen anyway, because the cake goes into the fridge.
Black Forest Cake has no ganache in it or anything else.
You can look up „Schwarzwälder Kirsch Torte original Rezept“ on Google and find tons of original recipes. Just translate it.
Its actually pretty easy to make. Its a few steps yes, but one of the easiest cream cakes to make
The cafe/ bakery is called Buchwald and this is about as far away from a classic black Forrest gateau/ cake as it gets whilst maintaining the flavour profile…
To help with recreating though: it’s a whipped ganache, depending on desired texture between 4:1 and 5:2 parts cream to semi-sweet chocolate, melted and mixed over a waterbath, cooled overnight and then aerated before layering
Have you asked? My bakery has absolutely no problem with indulging customers with answering such question (outside of rushhours ofcourse).
https://preview.redd.it/bv3ncp5ryi1h1.jpeg?width=1200&format=pjpg&auto=webp&s=0170ffcc03d57de9e06acb5fc8f5d17707378d4a
Am I tripping or is this how a authentically Schwarzwälder Torte looks like?
I’m Swiss and used to it looking like this and not how it is in OPs picture. But I’m not sure if it’s the same in Germany.
Do you mean famous? Infamous means basically the same but in a bad way, like someone who’s famous for crimes and murder is described as infamous- just to let you know haha
Kirschmarmelade?
I think you already have your answer, but in general if you are looking for authentic recipes from other countries, the (in my opionion) best way to go about it is to google the name of the dish in the original language plus the word „recipe“ in the language.
You’ll find a plethora of local and original recipes that way. Just translate the entire website through Google Translate to your preferred language and then bake/cook away to your heart’s content.
Looks like chocolate mousse to me, you could try with an actual French mousse au chocolate?
But just FYI this may be called a Black Forest cake in this bakery and that’s ok, but it isn’t authentic.
Source: I’m German 🙂
https://www.vienna-sunday.kitchen/black-forest-cake/
Here is a video on how to make it:
https://youtu.be/My-fVT-XOvs?is=FgK00JCgzq5I-Jya
There are also english subtitles.
This is not an original Black Forest cake. This seems to be some sort of Black Forest-style cake. The mysterious layer is most likely cherry jam.
Whatever you had isn’t an actual Black Forest cake
Why don’t you read the Wikipedia on Schwarzwälder Kirschtorte?
I guess you might mean the so called „Kirschwasser“, but what do I know what they do there.
Tbh not sure at all if it is correct. I’ve seen recepies for similar looking bottom layers in cakes from Germany/Austria/Switzerland using (warmed up, very thinly spread) yam (often apricot). I think to keep the bottom layer from getting too soggy over time.
Someone defragmented the cake
https://youtu.be/My-fVT-XOvs?is=qktIcyqWEwY-xwdP
Kirschwasser /cherrywater (alcoholic)
That looks like cream mixed with chocolate.. I‘ve never seen that before tbh but they seem to put on a layer of chocolate cream with cherries inbetween the two layers of cake..
I‘d say chocolate butter cream?
The thin layer in the Black Forest cake is quince jam/jelly.
Traditionally, in German-speaking regions, it is used in many baked goods, cakes, and other pastries, usually, as in this example, between the base and the first layer/base.
edit: Du wirst das kaum in einem Kochbuchrezept für zu Hause finden, aber in allen Kochbüchern, die für die berufliche Ausbildung sind.
Not a baker or anything – but maybe it could be chocolate mousse too?