Black Forest Torte
Yet another cake from Jane Brocket's Vintage Cakes. We'd been saving the Black Forest Torte make for an occasion when we'd have enough people to get it eaten--with all that whipped cream and the rum-soaked cherries, it's not much of a keeper. Today was that day.
7 comments:
And how was it?
It's amazing how many cake varieties there are. I live not that far from Germany, and I've never heard of this one.
Tasty! I think it's one of those fake-German mid-century things.
What a beautiful display! You (or Bella) did a wonderful job.
Is this an American version of the German classic? Or is this supposed to be the German Schwarzwälderkirsch-Torte?
The picture looks nice, the ingredients seem to be right?
Me being German and all ;) I have a super-soft spot for the real Schwarzwälderkirsch-Torte. And yes, I ate that Torte as a child too. I guess you could leave out the alcohol, but then the taste skips to the 'too sweet' side pretty easily.
This recipe reads like a real German one to me (haven't tried this recipe though).
http://www.food.com/recipe/authentic-black-forest-cake-schwarzwald-kirsch-kuchen-343698
You've really deflated me. The name "Black Forest Cake" has always sounded so appealing to me. Is that what middle age is, a series of disillusions?
Lisateresa :D
Cakes in your home always look cookbook-worthy and oh so delicious.
I am becoming more and more intrigued by this cake (or its varieties); it's the cherries. We have our own cherry tree and I'm always on the lookout for cherry recipes. :-)
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