I have never made a Black Forrest Cake before and my sister was asked my opinionÂ on how one should taste.Â She was asked to make oneÂ so sheÂ made a practice cake and said the cake had a very very very strong liquor flavor to it.Â Â She ended up throwing it away since no one would eat it.Â Â Does anyone have any experience with this one?
Black Forest Gateau usually asked for Â 5-6 tbsp of Kirsch for the filling, I have omitted the alcohol and it turned just fine, try it. Good luck,
AI make my cherry filling using frozen black cherries. I use kirsch in the filling.
I do not use it in the cake itself. I bake a devils food cake.
I have used kirsch and regular brandy/cognac at different times. Both are good.
I use the sour cherries from a can (they have been cooked with sugar).Â Some customers like the juice to be made into a filling with cornstarch, and some like just the cherries stuck onto layers of whipped cream.
Any way, I make 4 chocolate cake layers about 3/4" thick and each layer gets 1-2 tablespoons of liquor sprinkled onto it.Â NOT a strong taste at all by the time it soaks into the cake.
And Â the cakeÂ tastes MUCH better the day after you assemble it.Â Of course it needs to be kept in the fridge.
Kirsch is an essential ingredient for Black Forrest Cake.
You use it in the cherry compote and in the whipped cream. It should give flavour but not actually taste of alcohol.
Thanks for everyone's imput.....much appreciated!