Black Forest Pastry Recipes
A number of times we have eaten black forest pastry but have we ever given it a thought that how is it made? So let me teach you how to prepare this black forest pastry. Therefore put on your aprons and let’s get started.
Recipe one: Black Forest Pastry
Serves 12 people
1 h 30 minute, the estimated time for the preparation
The following instruments are ideally required for preparing this Black Forest pastry:
- InoxTerm 24h thermal food carrier – Denim
- Polyethylene pastry bags dispenser 51 x 30 cm
- Vacuum food saver 1 litre
- Hemispherical rolled edge mixing bowl Ø 25 cm
- Stainless Steel whisk 35 cm
Ingredients in the right quantity for the pastry:
- 180 g flour
- 280 g sugar
- 8 eggs
- 125 g dark chocolate
- 1 package baking powder
- 2 tablespoons rum
- 1 large cans cherries in syrup
- 4 tablespoons raspberry jelly
- 50 cl whipping cream
- 30 g cocoa
- 50 g sugar
- 25 g chocolate powder
- Rum
Preparation
- Step 1: Beat the eggs yolks and sugar until they are foamy. Melt the chocolate and combine it with the yolks, flour, baking powder and egg whites and whisk until stiff.
- Step 2: Pour the mix in a buttered pan and bake it at 180°C or 356°F.
- Step 3: Beat the whipping cream into a Chantilly and add the cocoa and sugar. Let it cool in the refrigerator.
- Step 4: while the above things are happening, strain the cherries and soak them in rum.
- Step 5: once the cake is baked, let it cool on a rack and chop it in 3 layers. Mask the first two layers with chocolates Chantilly and cover with cherries. Camouflage the third layer with raspberry jelly.
- Step 6: Build up the cake by alternating a layer of Chantilly with a layer of jelly, then another layer of chocolate Chantilly.
- Step7: Then coat the entire cake with Chantilly and decorate with an icing bag. Add a few cherries and sprinkle chocolate powder on top for garnishing.
- Step 8: Then cut it in the form of pastries.
Do not forget to keep the pastries in the fridge until they are served.
Recipe two: Schwarzwaelder Kirsch torte (A German Black Forest Pastry)
Ingredients for the pastry:
- 1 2/3 cups all-purpose flour
- 1 1/2 cups white sugar
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups (butter-) milk
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup Schwarzwaelder Kirshwasser
Ingredients for filling:
- 1 cup sugar powder
- 1 pinch salt
- 1 can (0.5 litres) pitted cherries, drained
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1 tablespoon kirshwasser
- For the TOPPING you need
- 1 square semisweet chocolate or remaining crumb
Preparation
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: Grease the bottoms of two 8 inch pans.
- Step 4: Sift together flour, cocoa, baking soda and 1 teaspoon salt and keep it aside.
- Step 5: Cream shortening and sugar until it’s light and fluffy and add eggs and beat well. To this Add vanilla, flour mixture, alternating with milk, beat until combined.
- Step 6: Pour the mix into greased pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Step 7: let it cool completely. Cut each layer in half, horizontally, making 4 layers. Sprinkle layers with 1/2 cup Kirshwasser.
- Step 8: In a separate bowl, whip the cream until stiff. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirshwasser. Add sugar powder, and a pinch of salt. Whip again.
- Step 9: Spread first layer of cake with 1/3 of the filling. Top with 1/3 (2/3) of the cherries. Repeat with the remaining layers.
Garnishing: Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of your Black Forest pastries.
Guten Appetit!
- Shreya Arora
Tags: black forest pastries, black forest pastries recipes, pastries, Recipes
Related Posts:Related Posts
Leave a Comment
