The recipe for the legendary "Drunken Cherry" cake
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Even the name of the Black Forest cake may surprise you. Translated from American English, that is, literary English and colloquial American English, "Black Forest" means cherry cake with chocolate and whipped cream. If we turn to Russian cuisine, both housewives and famous chefs call the cake “Drunken Cherry” by this name.
This dessert is undoubtedly especially popular. Love is born from its unique taste, aroma, and ease of preparation. This cake is one of the few that combines health benefits, joy, and a memorable taste. Although only the "Drunken Cherry in Chocolate" cake can rival it in all respects.
History of appearance
There are several theories in culinary history about how and where this cake's recipe may have originated. On the one hand, Greece is the birthplace of berry pies. On the other, only the East could be the birthplace of such a sweet treat, which can surprise even the most discerning gourmet. Modern cuisine recognizes France as the ruler of desserts and sweets. Biscuits, jellies, and meringues have French roots.
The "Drunken Cherry" cake appeared in Russia relatively recently. Similar sweets were only present at wedding celebrations and were called "karavai."
Similar cherry delicacies existed in Europe as early as the 17th century, when the concept of "cake" was just emerging. By the late 18th century, the recipe began to spread widely, and the popularity of this delicious treat began.
Cherries are considered a wonderful berry, retaining their flavor and nutritional properties even when frozen. Cherries easily withstand pickling, cooking, and winemaking. Incidentally, the original recipe for Black Forest cake is soaked in kirschwasser—cherry water, in German style.
Today, any homemaker can use a cake recipe, and decorating ideas can be found in photos. However, it's important that the resulting cake be airy and delicious. This is easily achieved if the recipe is prepared using the right technique. Incidentally, the entire preparation process can also be captured in photos and shared on any culinary website.
Basics of cooking technology
Today, "Drunken Cherry" has many variations, but at its core lies the classic recipe, which, if executed skillfully, will help you create a culinary masterpiece in just a few steps.
- Beat 2/3 cup sugar with 6 eggs in a double boiler until foamy. Then mix 2/3 cup flour with two tablespoons of cocoa and pour in the whipped mixture. Bake the resulting dough for no more than 40 minutes at 180°C.0WITH.
- About 0.5 kg of frozen cherries are sprinkled with 2 tablespoons of sugar and heated. 5 grams of starch are stirred into a small amount of the remaining juice and the mixture is simmered for ten minutes until thickened. After it has completely cooled, cherry liqueur is added; brandy is also an option, but no more than 25 ml.
- The baked sponge cake is cut in half. Each half is thoroughly soaked in the remaining cherry juice.
- Whip half a liter of the heaviest cream with half a cup of sugar. Use this mixture to generously coat the inside of the cake layers, with any remaining mixture spread on top. The Black Forest cake is ready to eat immediately.
The fastest biscuit
With today's fast-paced lifestyle and time pressure, the desire to cook something delicious for yourself and your loved ones hasn't gone away. So, the recipe, after a slight transformation, has evolved into an even quicker sponge cake.
First, using a mixer, beat the eggs and sugar until stiff and thoroughly combine with the cocoa and vanilla. Second, while stirring, pour in a small amount of whiskey, then add flour and 0.5 teaspoon of baking soda. Third, preheat the oven to 160°C.0Place a baking sheet inside and bake for no more than 90 minutes. The sponge cake is ready. You can take a photo of it.
The recipe for making cherry filling remains virtually unchanged, but everything depends on your culinary imagination.
Cooking secrets
- When mixing beaten eggs with sugar and cocoa flour, you need to mix thoroughly, but gently, otherwise the sponge cake will lose its fluffiness.
- To separate the cake easily and without damage, cut it with a large kitchen knife dipped in hot water.
- For a more appetizing look, the top of the cake is sprinkled with grated chocolate and topped with whole cherries. Most recipe photos look like this.
- It is better to lay a parchment sheet on the baking sheet to protect it from burning.
- For the sponge cake to cut better, it needs to cool completely.
Bon appetit!
