Cake "Black Forest cherry", "Black forest" in the Kenwood Kitchen Machine 086/096

[Cherry filling:]

Cake "Black Forest cherry", "Black forest" in the Kenwood Kitchen Machine 086/096

Category: Confectionery

Kitchen: german

Ingredients
Cherry filling:
Cherries (frozen pitted)	400 g
Sugar	170 g
Kirsch (or Berry Liqueur, Brandy, Cognac)	50 ml
Genoese biscuit: (for mold 20-23 cm)
Eggs C1	6 pcs.
Sugar	190 g
Butter (melt)	60 g
Cocoa Powder / Flour	30 g / 120 g
Creamy Chocolate Cream:
Cream 35%	100 ml
Sugar	2 tbsp. l. (~ 50 g)
Dark chocolate	50 g
Butter cream:
Cream 35% (refrigerated)	700 ml
Powdered sugar	6 tbsp. l.
Vanilla sugar	1 pack (8 g)
Decorations:
Dark chocolate	150 g
Cocktail cherry	100 g

Cooking method

• The Black Forest cake, which is very popular all over the world, has many names: "Black Forest", "Black Forest", "Black Forest", etc. All these names are united by the same recipe - chocolate sponge cake with butter cream and cherry... The homeland of the delicacy is Germany. It appeared at the beginning of the 20th century. The Black Forest is called the area covered with dense forests in the south-west of Germany, the state of Baden-Württemberg. The name of the dessert is due to the fact that in its color it is very similar to the "black forest", because the crowns of trees in the local forest are actually black and this is an amazing sight!
• All small pictures are enlarged by clicking.
• Cherry filling
• Remove all attachments from the machine.
• Ingredients:
• 
• 1) Wash the frozen cherries with cold water, put them in a bowl and cover them with sugar. It is necessary that the cherries defrost and let the juice flow. We set the temperature to 40 * C and the timer for 10 minutes. Stir 3.
• 
• 2) After the time has elapsed, increase the temperature to 100 * C and the timer for 10 minutes.
• 
• 3) We take out the berries with a slotted spoon (a spoon with holes), and cook the syrup for another 3 minutes at a maximum temperature of 140 * C. / To speed up the process. The boiling point of water is 100 * C. Steam will flow, that's fine. /
• 4) Add Kirsch (Cognac) to the syrup. We combine with cherries. Cover with cling film and leave to infuse for several hours.
• 
• Genoese biscuit
• Ingredients:
• 
• Spherical rim.
• 1) Eggs and sugar - load into the bowl. Temperature 80 * С, stirring (1).
• 2) When the sugar is completely dissolved (1-2 minutes), turn off the heating and gradually increase the speed to the maximum value. Beat until the mixture has increased several times.
• HOLD Pulse to increase your speed!
• 
• 3) Mix flour with cocoa powder and sift through a regular sieve.
• 
• 4) Attachment Flexible beater.
• Gradually introduce flour into the egg mixture, at minimum speed or using the button ("Fold" - 7-10 cycles are enough, it does not take longer so that the dough does not settle).
• 5) Add melted butter at room temperature to the mixture, mix for a very short time at minimum speed.
• - You can melt butter in a bath, without special containers. Pour water into a metal bowl or saucepan, put it on the stove. Oil - load into a regular metal ladle. Bring water to a boil. With a silicone pot holder (or something similar), hold the ladle in boiling water (without scooping it up) until the butter melts. Pour the oil into a container. Do this beforehand so that the oil has cooled to room temperature by the time you use it.
• 
• 6) We transfer the biscuit dough into a split form with a diameter of ~ 22 cm, covered with baking paper, or oiled and sprinkled with flour.
• / A detachable dish with a diameter of 22 cm, line with baking paper. Spread out the biscuit mass and smooth. /
• Line the form with baking paper, how it's done (my version):
• - Cut a circle to fit the bottom. Attach and trace with a pencil.
• - Cut a strip, with a height of + ~ 2cm. Length = circumference of the bottom + ~ 2cm.
• - Bend those extra 2cm. On a folded strip, make cuts every ~ 5 cm.
• - Place the strip along the walls of the mold.
• - Put a blank for the bottom on top. See photo.
• 
• 7) We bake the biscuit in an oven preheated to 180 * C, for 35-45 minutes. We check the readiness with a wooden toothpick, it should come out dry.
• 
• 8. Let the biscuit cool slightly, remove from the mold and leave, for several hours, until it cools completely.
• Creamy chocolate cream
• Ingredients:
• 
• 1) Attachment Flexible beater.
• Pour the cream into the bowl and add sugar. Temperature 90 * С, Constant stirring mode (1).
• 2) When the cream heats up to the set temperature, turn off the heating (regulator to 0 * C), but leave the constant stirring mode and add chocolate (gradually). Chocolate - grate or finely break. Grated, dissolves faster. Mix until smooth, but do not whisk.
• 
• 3) Then, we send the mixture to cool in the refrigerator (we leave the flexible beater right in the bowl in the same place, it will still be useful to us).
• 4) Place the bowl with the cold mixture and the beater in the kitchen machine and beat at medium speed for 1-2 minutes. The mixture noticeably changes color and texture, becoming more lush and lighter.
• 
• Butter cream
• Ingredients:
• 
• Spherical rim.
• Chilled cream (from the refrigerator) beat until peaks. Max speed, 1-2 min.
• Add powdered sugar and vanilla sugar. Beat until firm.
• We collect the cake:
• 1) Strain the cherry filling through a sieve to separate the berries and syrup.
• 2) Cut the biscuit into three cakes.
• - With a kitchen knife - put a vertical mark on the cake (a small cut) - for subsequent precise assembly.
• - We fix the string at the desired height.
• - Mark the place of the cut on the cake.
• - Make a small incision with a kitchen knife.
• - We work / Cut with a tool.
• 
• 3) The first cake - soak in cherry syrup and grease with chocolate cream.
• 
• 4) Cover with the second crust, which is also soaked in cherry syrup.
• 5) 1/3 butter cream - put in a pastry bag and apply concentric circles from the outer edge to the middle. Between - we put cherries.
• 
• 6) Third cake - grease with butter and lay with the greased side down and press down a little.
• 
• 7) Saturate with cherry syrup. And cover with butter cream - the top and sides of the cake (on the sides, I didn't have enough)... We level the surface.
• - The top of the cake is firm compared to the cut. To saturate with syrup - water very slowly, carefully. Smear it, rub in the syrup.
• 8. Making chocolate chips for decoration in the center of the cake - cut the curls off the chocolate bar with a vegetable peeler. And for powdering the sidewalls, you need more small shavings of chocolate. To do this, grind the chocolate in a Food Processor, use a coarse grater disc, or grate it on a regular grater.
• 
• 9) Decorate the cake with cocktail cherries.
• 10) The finished cake should be infused in the refrigerator at least overnight.
• 
• The recipe is not so simple The Kenwood kitchen machine is a good helper in cooking!
• Black Forest cherry cake - delicious and beautiful!

Note

Link to original 🔗
Thanks to the author.
There are other versions of the preparation of this delicious cake on the forum.

Kirsch is a strong alcoholic drink 37 * -45 *, produced on the basis of black cherries.

Alexander, I am very glad for you that you prepared this wonderful cake with the help of Kesha, and even so in detail, clearly, clearly explain everything for your followers, who, I am sure, will definitely
And I have no doubt that everything turned out very tasty for you!

[Olga]

Olga

The top of the biscuit could have been cut a little

Of course, I read about it. My first cake, cooked, "just had time to turn" ...

Delicious cake! I will repeat!

Okay, then I will remove all the questions and nagging from my message, but I will throw them off in a personal note, just for your memory, if you want to improve it all.
In general, you are a very great fellow!

[Iskatel-X]

Iskatel-X, thank you very much for such details on the modes - what and how to cook! This is the most valuable thing for me so far! I have never tried this cake, but then I wanted

[Iskatel-X]

Iskatel-X, beautifully delicious cake and recipe design, thank you

[Iskatel-X]

Iskatel-X, beautiful cake!
I'm sorry, I accidentally overheard, it was about the top of the biscuit. In order for the biscuit to be perfectly even, it is advised to turn it over after baking on a sieve or wire rack and cool it down. You don't have to cut anything.

[Iskatel-X]

Iskatel-X, oh what a delicious recipe !!!! thanks for trying it in our Keshik!

[Alexander]

My first cake, cooked, "just had time to turn"

Alexander, I do not want to offend or offend you in any way, but usually verified-checked-rechecked recipes, made without errors and errors, are usually put on the bread maker, so that such inexperienced (like me, for example) do not repeat them.

And if they put it up, I would like to read the comments and remarks Olga VBto know where to be careful.

Thank you for understanding.

[Sveta]

Sveta
Don't worry, everything is measured and tested! Repeat the steps exactly and get the result!
Comments Olga VBwhich you don't see were of a technical nature whilst I was "straightening out" the posted recipe.
Yes, this is my first cake and it turned out!

About the "Top of the biscuit" - comments are in the topic. This applies to baking any biscuit, not a specific cake. Subtleties of technology.

In order for the biscuit to be perfectly even, it is advised to turn it over after baking on a sieve or wire rack and cool it down. You don't have to cut anything.

Yes, this is my first cake and it turned out!

Well done! The eyes are afraid, but the hands are doing) The main thing is a systematic approach and Kesha is such an assistant

What a cake !!!! And how everything is described and shown in detail !!!! thank you very much

[Iskatel-X]

Iskatel-X, what is the "preset heating temperature" of the cream to which the chocolate is added?

[Temperature 90 * С]

Ritul,

Pour the cream into the bowl and add sugar. Temperature 90 * С, Continuous stirring mode (1)

[Rita]

Rita, if you do it for the first time, Chocolate - grate, do not break. Grated, dissolves faster and more evenly.
Looking into the bowl, it is not always possible to predict the consistency at the bottom, which is "deep".
Will scoop out the ready-made, evaluate the recommendation.

[Iskatel-X]

Iskatel-X, such a detailed photo report !!! Nice to read!!!

[Iskatel-X]

Iskatel-X, thanks for the detailed description of the making of this masterpiece. Despite the fact that this is your first cake according to this recipe, the result is excellent. You are a great smart girl.

[Svetlenki]

Svetlenki, Sveta, oddly enough, but despite this verified and proven recipe, when we make it ourselves, everyone will get a different result. This happens with any kind of cooking, not just baked goods. We all have different experience and technique, so a good result may or may not work, although we will use one verified recipe. sorry for the intrusion.

[Added a description - how to line the form with baking paper.]

Thank you, everyone who looked into the topic, and cooked according to the recipe!
Post photos of results, share experiences.

Added a description - how to line the form with baking paper.
I tried different options. Found the optimal one.

[Iskatel-X]

Iskatel-X, thanks for the work done, everything is clear, very detailed, and for the photos of the products used, a special thank you!

[Larissa]

Larissa
Cook to your health!
Recipes, I make out so that you can cook with them with any level of culinary background!
Not all products are well-known, and most have variations / varieties.
Before cooking, I always study the ingredients together with Google, choosing the best available!

Also see my posts, preparations according to the recipes of the Masters of the Forum... Most of the dishes are original, specific, very tasty! I also comment on everything in detail, with a photo.

There was no chocolate at home and only enough cocoa for the dough. I had to experiment on the go. But it certainly didn't affect the taste.
Thank you. Delicious!

[Galina]

Galina
What a handsome man you have turned out!
Cocoa, I recommend not lower than "Golden Label" - high in fat.

- "Golden Label" - Nutritional value of 100g: proteins - 25.6g, fat - 15.0 g, carbohydrates - 29.6 g. Caloric content - 364 kcal.
- Dr. Oetker - Nutritional value of 100g: proteins - 22g, fats - 11.0g, carbohydrates - 12g. Caloric content - 235 kcal.
- "Russian Cocoa powder for the preparation of desserts and drinks" - 100g energy value: proteins - 24.4g, fats - 11.0g, carbohydrates - 28.1g. Caloric content - 309 kcal.
The "Golden Label" is better according to the given indicators!
I do not advertise the "Golden Label", indicated for comparison as public.

Cocoa, I recommend at least "Golden Label" - high in fat.

Our cocoa is very good. It seems to me that in terms of quality, as it used to be in Soviet times, the "Golden Label" ... So thick, fat, I would say ... Not Dr. Oetker, some other, I threw away the packaging for a long time ... in the store, you still need to buy ..
P.S. By the way, I didn’t know that the biscuit with the addition of sl. butter is called Genoese ... I always bake something large-scale with such a biscuit .. I really like it ...

[Galina]

Galina

did not know that the biscuit with the addition of sl. oil is called Genoese ...

Likewise.

need to buy

Cocoa powder with a cocoa butter content of 22-24%.

For the next bake.

I buy this ...

I buy this ...

How much cocoa butter?

How much cocoa butter?

Fat content is indicated .. 24.5% But cocoa butter is not written right here .. It can also be different, dark, lighter, etc. I always buy a dark pack ...

Bensdorp Cocoa - Which State is Available In?

Bensdorp Cocoa - Which State is Available In?

Austria, Germany, Holland ... France, probably too .. You can buy on ebay.de, you just have to see if it is sent to Russia. I just looked there is someone who is sending a shipment of 4.50 euros ..

I definitely want to try it! There are always a lot of cherries! Immediately unsubscribe on the result!

4) Attachment Flexible beater.
Gradually add flour to the egg mixture

Is it better to introduce flour with flexi, and not with a souffle?