Welcome back to Easy Desserts,
Can you believe that we are in August already? I better start dusting off my family’s index cards for some our favorite Thanksgiving and Christmas time desserts. Before, I get too far ahead of myself let’s make this month’s dessert "Black Forest Cake Push Up Pops".
The dessert we’ll be making is one of my favorite desserts. However, I have never made it in its traditional cake form … until now. Since I specialize in parfaits I normally fill them with puddings and gelatins I figured it was time to take on traditional (another thing I’m not known for). For today’s recipe will be baking a “Schwarzwälder Kirschtorte” or as its known the States “Black Forest cake”, while Europeans call it “Black Forest gâteau”.
Black Forest Cake Name
The Schwarzwälder Kirschtorte is named for the Schwarzwald or Black Forest region in southeastern Germany, this cake is possibly one of the most famous of German desserts... which is interesting when one considers that it (or the inspiration for it) may actually have come from Switzerland. The combination of cherries, cream, and Kirschwasser, seems to have been a popular dessert in the southern part of the Black Forest long before the Black Forest Cake was invented.
With a conventional recipe, I found myself still wanting to do something outside of the box, so I decided to use SupaCute’s Original "Me" Square Push Up Pops.
Background About Black Forest Cake:
The invention of the Schwarzwälder Kirschtorte is accredited to Josef Keller (1887-1981). Keller was a pastry chef and he created the first Schwarzwälder Kirschtorte in 1915. By 1934, the cake was known throughout Germany, especially in Berlin, as well as in Austria and Switzerland. In 1949, the cake was rated the 13th best-known cake in Germany. Quickly thereafter, the cake grew in popularity to other countries.
Typically, a Black Forest cake consists of 4 layers of chocolate sponge cake, cherries, and whipped cream. It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration. Some European traditions use sour cherries in both, between the layers and for decorating the top.
Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. Other spirits are sometimes used, such as rum, which is common in Austrian recipes. In India, Black Forest cake is generally prepared without alcohol which helps make this dessert family friendly.
German law mandates that kirschwasser must be present in the cake for it to be labeled a Schwarzwälder Kirschtorte. Kirschwasser is used to flavor the whipped cream. The bottom layers of sponge cake are also brushed with kirschwasser to provide moisture and a little extra flavor. True Black Forest cakes are decorated with black cherries.
World Records Black Forest Cake:
The record for the world's largest authentic Black Forest gâteau was set at Europa Park, Germany on July 16, 2006, by K&D Bakery. It weighed 6,532 lbs (2,963 kg) and used 2,959 cups of cream, 5,600 eggs, 1,764 lbs. of cherries, 1,411 oz of chocolate shavings, and over 507 cups of Kirsch. Unfortunately, I wasn’t able to find a photo of this cake.
On December 9, 2012, a team led by chefs Jörg Mink and Julien Bompard made Asia's biggest Black Forest cake at the S-One Expo in Singapore. The 1102 lb cake was made from 5,579 fluid oz of cream, 1,500 eggs, about 150 lbs of cherries, 2,116 oz of chocolate shavings, and a little over 41 cups of Kirsch.
Black Forest Cake Fun Dates:
June 10th is National Black Forest gâteau in Germany
March 28th is National Black Forest cake in the US
What You'll Need To Do Your Black Forest Cake Push Up Pops:
1 box chocolate cake (I used Swiss Chocolate)
1/4 cup Kirsch; divided (optional: do not use if cake is for kids)
1 can cherry pie filling (has optionally added ingredients)
1-pint heavy whipping cream (has optionally added ingredients)
How You Prepare Your Chocolate Layer:
Bake the cake according to the instructions
Using a fork poke holes in the cake as it cools
Pour about half of the Kirsch (2 tablespoons) into a separate glass
Brush the Kirsch on to the cake
Let the cake cool completely before cutting into cubes
How You Prepare Your Whipped Cream Layer:
1-pint heavy whipping cream (well chilled)
1 cup powdered sugar; sifted
1 tablespoon of Kirsch (optional, use vanilla if making for family friendly)
Using both a chilled bowl and chilled beaters, beat the cream until frothy.
Add the icing sugar and Kirsch gradually while beating.
Whip until light and a thick enough consistency to spread as an icing
How You Prepare Your Cherry Layer:
Open the can of cherries and pour into a medium pot
Cook in the pot on medium heat until it starts to simmer
Stir in a tablespoon of Kirsch and 1/2 tablespoon of orange zest (optional)
Let the cherries cool before adding them into the containers
Repeat layers, however, you like; top with whipped cream, grated chocolate, and maraschino cherries.
Enjoy these desserts for up to a week when covered or unless the cream expires before.
How I normally make the Black Forest as a Parfait.
I used SupaCute’s Encore dessert cups for.
A follower of mine has many different types of “Dessert Dolls” for me over the years.
In this one, they used my first attempt at Black Forest Parfaits in the photo.
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Until next time …