Black Forest cake

Black Forest gateau (British English) and Black Forest cake (American English and Australian English) are the English names for the German dessert Schwarzwalder Kirschtorte (pronounced [va?t?sv?ld? ?ktt?]), literally "Black Forest cherry torte". Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated 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.[1] Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake,[2] although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol. German statutory interpretation states Kirschwasser as a mandatory ingredient, otherwise the cake is legally not allowed to be marketed as Schwarzwalder Kirschtorte.[3] [edit]History The cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwalder Kirsch(wasser) and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavor and alcoholic content, that gives the cake its flavour. Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, biscuit and cream (but without Kirschwasser) probably originated in Germany. Today, the Swiss canton of Zug is world-renowned for i

s Zuger Kirschtorte, a biscuit-based cake which formerly contained no Kirschwasser. A version from the canton of Basel also exists. The confectioner Josef Keller (1887–1981) claimed to have invented Schwarzwalder Kirschtorte in its present form in 1915 at the then prominent Cafe Agner in Bad Godesberg, now a suburb of Bonn about 500 km north of the Black Forest. This claim, however, has never been substantiated.[4] Schwarzwalder Kirschtorte was first mentioned in writing in 1934.[5] At the time it was particularly associated with Berlin but was also available from high-class confectioners in other German, Austrian, and Swiss cities. In 1949 it took 13th place in a list of best-known German cakes, and since that time Schwarzwalder Kirschtorte has become world-renowned. The record for the world's largest authentic black forest cake was set at Europa Park, Germany on 16 July 2006, by K&D Bakery.[6][7] Measuring nearly 80sqm and weighing 3,000 kg, the cake, which is 10m in diameter, used up 700l of cream, 5,600 eggs, 800 kg of cherries, 40 kg of chocolate shavings and 120l of Kirsch.[8] On 9 December 2012, a team led by chefs Jorg Mink and Julien Bompard, made Asia's biggest black forest cake at the S-One Expo[9] in Singapore on 9 December 2012. The 500 kg cake was made from 165l of cream, 1,500 eggs, 68 kg of cherries, 60 kg of chocolate shavings and 10l of Kirsch.[10] [edit]Swedish "Black Forest cake" A Swedish Schwarzwaldtarta A Swedish cake called Schwarzwaldtarta is related to the traditional Black Forest cake only by name. It consists of layers of meringue with whipped cream in between. The whole cake is also covered with whipped cream and decorated with chocolate.