I got an order for a black forest cake. It is to look just like my strawberry picnic basket in my gallery. I've never made a black forest cake and I need a quick and easy recipe. PLEASE!!!! This guy stopped me today and needs it for Fri. a.m. He's paying me $100.00 for it!!!!!!!!! Please help me make it worth it.
Thank you so much.
Hi!
I have made a Black Forest Cake, but it was several years ago. I think the cookbook "The Joy of Cooking" has the recipe in it. It was basically three layers of chocolate cake, with cherries and whipped cream in-between. The cherries were hard to find. They were in a glass jar in the imported foods section of the grocery store. It isn't cherry pie filling, or marachino cherries. It's cherries in some kind of juice. Sorry that's not much help!
The top of the cake is traditionally decorated with whipped cream rosettes around the edge, and shaved chocolate topping.
Have you done an online search for more info?
I can check my Joy of Cooking cook book for you if needed!
Good luck!
Dianna
Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are topped with additional whipped cream, maraschino cherries, and chocolate shavings.
In some European traditions sour cherries are used both between the layers and for decorating the top.
Traditionally, Kirschwasser is added to the cake, although other liquors are also used (rum is common in Austrian recipes). In the USA, Black Forest gateau is most often prepared without alcohol. In Germany, however, only the traditional recipes with Kirschwasser are widespread, and other variants are very rare.
Thought this would help. When we made it in our French Culinary school we did it traditionally with Kirschwasser.
So, with the filling having whipped cream, Is it going to melt and get "messy" on a 2 hour drive? This is going to be pretty big.
I sent you a PM, but reading this post, I have more specific ideas for you:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36173,00.html?rsrc=search
Use this recipe as a base. Robert Irvine is a top notch Chef and since he was a teacher st the CIA, his recipes are quite reliable.
To keep your cream from wobbling, add a little gelatin. You'll do that by softening your gelatin ( about 1 T) in the kirsch instead of water. When it's soft, pop it in the microwave for 30-45 seconds to melt the gelatin and add it to the whipped cream while you are whipping it.
Let me know if I can help.
thanks to you both for the help, much appreciated.
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