Do You Use Kirsch In Your Black Forrest Cake?

Baking By radtech Updated 6 Feb 2013 , 1:06pm by radtech

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radtech Posted 5 Feb 2013 , 8:40pm
post #1 of 6

I have never made a Black Forrest Cake before and my sister was asked my opinion on how one should taste.  She was asked to make one so she made a practice cake and said the cake had a very very very strong liquor flavor to it.   She ended up throwing it away since no one would eat it.   Does anyone have any experience with this one?

5 replies
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peppercorns Posted 5 Feb 2013 , 9:17pm
post #2 of 6

Black Forest Gateau usually asked for  5-6 tbsp of Kirsch for the filling, I have omitted the alcohol and it turned just fine, try it. Good luck,thumbs_up.gif

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DeliciousDesserts Posted 5 Feb 2013 , 9:46pm
post #3 of 6

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.

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BakingIrene Posted 5 Feb 2013 , 10:16pm
post #4 of 6

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).  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.  NOT a strong taste at all by the time it soaks into the cake.


And  the cake tastes MUCH better the day after you assemble it.  Of course it needs to be kept in the fridge.

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de_montsoreau Posted 5 Feb 2013 , 10:25pm
post #5 of 6

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.

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radtech Posted 6 Feb 2013 , 1:06pm
post #6 of 6

Thanks for everyone's imput.....much appreciated!

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