Monday, 14 January 2008
Mom's Birthday - Reverse Black Forest Cake
It was my Mom's birthday on the 13th and would you believe that it was my Dad's birthday exactly a week earlier? On the 6th? They were born in the same year too. Quite amazing really.
So to kill two birds with one stone, the family went out for lunch and then we all came home to my place to cut the cake. My Mom loves her cake, more so than Dad. Mom also loves anything with Chocolate in it, as do most of us, so the sensible thing to do was to make a cake with loads of chocolate in it.
But at the same time, I wanted to make her something different and so I decided on a Reverse Black Forest Cake. A What?? Well, its my own concoction so I beleive I can call it whatever I want to. So there!
But first, some history on the Black Forest Cake. This cake is believed to have originated in Germany in surprise, surprise, the Black Forest! The Black Forest Region is located in the state of Baden-Wurttemberg and is known for its sour cherries. Kirsch - a clear Cherry Brandy is made from these sour cherries.
In German, the cake is known as Schwarzwälder kirschtorte or to translate Black Forest Kirsch Cake. This cake is basically a chocolate layer cake infused with Kirsch and layered with cherries and cream.
So a Reverse Black Forest Cake would simply be a Vanilla Layered Sponge, infused with Kirsch and layered with cherries and Chocolate Mousse. Get it?
But we haven't quite finished. We need a German name for no better reason than the fact that I spent some time in Munich and Hanover and thus think that I know a helluva lot of German (which I dont, but humour me anyway.) So, the Reverse Black Forest Cake would now be known as a umgekehrt Schwarzwälder kirschtorte
Rather brilliant if you ask me!! :)
This is my recipe given with some hindsight as I think I used to few cherries. If I were to make this again, I'd double the cherries although it is terribly, terribly expensive to get canned dark cherries over here....:
Vanilla Sponge Cake (from the Aust Womens Weekly New Cookbook - 1978!!)
3/4 cup castor sugar
2/3 cup plain flour
1/3 cup cornflour
1 teaspoon baking powder
Beat eggs with electric beater till thick and creamy. (about 5-8 minutes) Mixture will triple. Gradually beat in sugar till dissolved.
Sift dry ingredients a few times and the gently but quickly fold into the egg mixture. Pour mixture into two greased and lined 20cm (8in) round cake tins. Bake in preheated 180C oven for about 20 - 25 mins.
4 egg yolks
400g good quality dark chocolate
650 ml whipping cream or thickened cream
Sugar to taste (optional)
Melt chocolate in a double boiler with about 30ml of the cream. Mix in beaten egg yolks while still over heat and stir quickly. Mixture may thicken and coagulate a bit but dont worry. Remove from heat and beat till chocolate smoothens. In separate bowl, whip cream till soft peak stage and then add in cooled chocolate mixture. Continue to beat till mixture thickens and becomes light, airy and mousselike.
1 to 2 cans Black Cherries drained and syrup reserved (depending on how fruity you want the cake)
Brandy - to your taste or you can omit altogether.
Infuse the brandy (if using) into the syrup.
First, bake the sponge as per directions. Then make the mousse. Place sponge in center of 9" springform of 9" metal ring. Brush cake with syrup to moisten it. Lay a layer of cherries over the cake and then cover with a layer or mousse, ensuring the the mousse fills in the 1/2 inch space around the cake. Place second sponge over the mousse and soak with syrup as well. Repeat layer of cherries and mouuse and smoothen the top. Allow to chill for at least 4 hours but preferably overnight.
Before serving, garnish with Roasted Almond slivers or almond nibs. Dust with snow powder.
This recipe is not as complicated as it looks and produces a very lush and decadent cake that was enjoyed by everybody.
Happy Birthday Mom!