Black forest gateau cake recipe12/4/2023 ![]() The recipe is open to your own adaptation and you can get playful and creative using different elements to build the gateau. Traditionally whipped cream is used and if you like please do use your favourite whipped plant-based cream.īecause cherries are in season I’ve made my own cherry compote but you can also buy a ready-made one or even get Kirsch cherries.Īnother ingredient traditionally used is Kirsch liqueur but because I don’t drink alcohol I haven’t used it in my recipe, but if you like add a splash into the cherry compote or you could add little into the sponge cake. I’ve baked the chocolate sponge in a 25 x 35cm Swiss roll tin and then cut two long rectangles that I’ve trimmed down to fit my serving platter.įor the fillings, I’ve used agar vanilla cream, cherry compote and chocolate ganache. I’ve chosen to make my Black Forest Gateau as a rectangular cake. It’s been quite a journey to create this recipe and I’m so happy with the result.Ĭreated with wholesome ingredients and low sugar and tasting just fabulous this is one special dessert for your summer celebrations.įew elements in this recipe, but it’s not complicated. Happy July beautiful! I’m so happy to bring you my vegan, gluten-free and nut-free version of a classic recipe Black Forest Gateau. Five years ago a baker from the Black Forest region developed a new version from the original recipe - but this time it is in a tin can.Special thank you to Amore di Mona for sponsoring this post. SeegerĪs the gateau is not trade-mark protected, anyone anywhere in the world can make one and change things around too. The gateau festival in Todtnauberg Image: picture-alliance/dpa/P. Along with other local pastry chefs, he'll teach tourists and locals in courses and seminars how to turn cherries, cream and cherry schnapps into the delicious dessert. The next one will take place in April 2016 and will be organized by Boch. ![]() "For a long time we have taken the cherry gateau for granted, today it takes centre stage," says Boch.Įvery two years there is a cherry gateau festival in Todtnauberg. The cherries are local, and the schnapps is distilled locally from Black Forest fruit. However, the gateau also contains regional and natural ingredients, says pastry chef Franz-Josef Koszinowsky. Nutrition experts worry about the calorie intake. ![]() "It is important that it is technically well executed," he says. "We benefit from a trend towards regional and unique foodstuffs," says 46-year-old restaurateur and hotel owner Boch who has made the gateau his signature dessert - among others through the largest cherry cake in the world. On the contrary, more people are eating it now than ever before. While the combined gateau itself is now old, it's unlikely to go out of fashion any time soon. A combination of cherries, cream and schnapps Image: picture-alliance/dpa/P. The idea of serving preserved cherries with cream and sometimes with a shot of schnapps has been around in the Black Forest for a while. Thus, the Swabian town of Tübingen equally claims to have invented the classic gateau - however, only in 1930 and therefore 15 years after its "birthday" in Bad Godesberg. However, the locals are not too bothered by the Swabian pastry chef who reportedly created the Black Forest specialty in the Rhineland. One of Keller's trainees took the original recipe which is now kept at a pastry shop in Triberg in the Black Forest region. From there, it travelled around the world. Then Keller moved to Radolfzell on Lake Constance and opened his own cafe, where the gateau once again became a popular favourite. It still exists, although it's now called Cafe Agner. Hence the cafe is considered the birthplace of the Black Forest gateau. Keller, who had been born in the Swabian Riedlingen on the river Danube, was working at the Cafe Ahrend in Bad Godesberg near Bonn at the time, where he first served the dessert in 1915. According to the official story, it was created by baker Josef Keller (1887-1981), who first decided to combine cream, cherries and schnapps in a cake. Only Vienna's Sacher cake enjoys similar stardom. It's known in Australia, Asia and South Africa. Its name is inseparable from the Black Forest region. The high-calorie dessert is among the most ordered sweets in cafes, restaurants and mountain huts. Gateau specialist Freddy Bock Image: picture-alliance/dpa/P. "And it is the most famous and most popular gateau in Germany," he adds. "Black Forest gateau is our region's most famous export," says Christopher Krull, CEO of the Black Forest Tourism Association in Freiburg. A shot of kirsch schnapps creates the dessert's special flavor. He doesn't need a recipe it's all in his head. "Creating Black Forest gateau is my daily business," says Freddy Boch, who owns the Hotel Engel in Todtnauberg near Freiburg, in the southern Black Forest region.
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