![]() ![]() ![]() It is NOTHING like the maraschino cherry syrup you often find in bars or ice cream shops. A decadent cherry compote with fresh (or frozen) regular cherries cooked down with water and Luxardo sour cherry syrup when I first decided to make this cake, I did not have the traditional kirsch liqueur, but had some of this syrup that is literally magic in everything - milkshakes, all cocktails.My favorite chocolate cake recipe that I constantly (like in my blackout cupcakes).Not totally traditional, but still awesome and worth making. Not a traditional black forest cake recipe, but the best black forest cake recipe nonetheless.Īnd this is where my recipe comes in. And I mean, who would say no to this? Nobody that's who. The cake is then decorated with piped, whipped cream, and chocolate shavings. Typically black forest cake is chocolate cake layered, with cherry and kirsch filling (the Black Forest part) and whipped cream between each layer. It gets its name from Kirsch liqueur which is made from Black Forest (in Germany) sour cherries. The traditional black forest cake recipe is German and is actually called Schwarzwälder Kirschtorte. Homemade chocolate cake, a rich cherry filling and homemade whipped cream.this is a cake that sits atop most cakes. I hope this cleared it up.This is not just any cake - I promise you. The dissolved gelatin then needs to be heated because otherwise it will be lumpy. But you don’t want to add too much of a hot liquid to your cream, so you are using just a little water to dissolve the gelatin. If you want to add gelatine to a cold liquid like whipped cream, you need to dissolve it in water first and then heat that liquid. As of gelatin in general, the usages depends on whether you are using it in a hot or a cold liquid. ![]() I’m doing my best to keep all that in mind. There is already a difference in the ingredients between Germany and the US which often makes research and calculations necessary and instructions differ, too. I don’t know if the gelatin in South Africa, Australia, Pakistan or Spain are the same as here in the US. People from all over the world are watching them and trying their best to make them with the ingredients they can get in their area. The challenge that I have with all my recipes is, that they are not just for the US audience. I will check the video and recipe for consistency. Thank you for the recipe though, was a favorite from my childhood. I don’t know if I used the wrong amounts or the steps I took were wrong. Mine was all lumpy because this whole step is confusing. I see that you put the powder in the water but then you said it was warm, I think you edited out a section regarding how the gelatin got warm. I also can’t find in the video where you said to put the gelatin in the microwave. Also to give exact measurements (the water amount) for people who are unfamiliar with certain products (like gelatin). It would be easier in the future for something like this to be consistant between the YouTube and printed recipes. Then your said use a little water but the printed recipe says to follow the package instructions. I bought a box of knox and each package was 2 tsp but you said 1 1/2 package so these measurements don’t add up. The printed recipe says 4 1/2 tsp of gelatin. I had the same problem with the gelatin like someone mentioned in the YouTube comments. ![]()
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