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Black Forest Cake Day

It always falls on March 28 every year.

The cake is named after a special liqueur in the southwestern region of Germany, known as Schwarzwälder Kirsch (wasser), which is distilled from cherries. The best kirschwassers have a refined taste with a delicate cherry flavor and a mild bitter almond flavor. Kirschwasser is colorless and usually has an alcoholic strength of 40% - 50%. Approximately 10 kilograms of cherries are consumed per 750ml bottle. In Germany, liqueur is a compulsory ingredient of liqueur, otherwise it cannot be legally sold under the name Schwarzwälder Kirschtorte.

Schwarzwälder Kirschtorte was first mentioned in writing in 1934. The record of the biggest cake weighing 3,000 kg was on July 16, 2006 in Europa Park, Germany, by K&D Bakery.

The black forest cake is made of chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte. This cake consists of several layers of chocolate sponge cake with whipped cream and cherries. Decorated with another whipped cream, cherries and chocolate shavings.

Black Forest Cake Recipe (22cm diameter):



200g sugar crystal

5 eggs

5 tablespoons warm water

2 tablespoons (approx. 35g) of cocoa

2 tablespoons (approx. 35g) corn starch

130g smooth flour

pinch of salt

Cherry filling:

600 g of fresh, seedless or 700 g of seedless cherries

1 custard powder (or 40g starch)

0.25 ml Kirsch (or other cherry liqueur)

almond extract

Whipped cream:

4 cups of cream

4 whipped cream



hot chocolate

Mix flour, starch and cocoa. Whip sugar with egg yolks into the foam and gradually mix the hot water. Mix with dry mixture. Whisk the egg whites with salt and mix carefully into the dough. Pour the dough into a clear and spilled mold and bake at 180 ° C for about 40 minutes.

Put aside (compote cherries) a handful of cherries (for decoration) and a little juice. The rest of cherries with juice cook in a pot. Mix the custard powder in the juice and pour it into the cherries. Welded on thick porridge. Kirsch (cherry) and essence are then added.

If we use fresh fruit, so cherries, 1 tablespoon sugar and a few drops of lemon juice (or citric acid) stew in your own juice. Pudding or starch stir in a maximum of half deci of water and add to the cherries. Thereafter, Kirsch (Cherry) and Penalty are added. Let the mixture cool while stirring occasionally.

Whip the cream with a hardener.

Cut the chilled cake body into three sheets. Spread the bottom plate with kirsch (do not spray with cherry) and apply cherry filling and whipped cream. Tilt second plate to drip kirsch and give whipped cream. Cake smear the rest of the whipped cream and make meringues on which is inserted cherries. Then sprinkle with chocolate chips.

Enjoy your meal