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.
And how was it?
ReplyDeleteIt'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.
ReplyDeleteWhat a beautiful display! You (or Bella) did a wonderful job.
ReplyDeleteIs this an American version of the German classic? Or is this supposed to be the German Schwarzwälderkirsch-Torte?
ReplyDeleteThe 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?
ReplyDeleteLisateresa :D
Cakes in your home always look cookbook-worthy and oh so delicious.
ReplyDeleteI 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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