Since the festivities time is not over yet, I think it’s alright to bring you a very Christmas cake.
The Black Forest Gateau or Schwarzwälder Kirschtorte is a typical German cake. It seems that they have not named it after the Black Forest in Southwestern Germany; instead it said that the name was inspired by the regional cherries liquor, also known as Kirschwasser.
The other version of the story tells us that the cake was inspired in the regional clothing that single women used to wear: the chocolate symbolizes the black dresses, the white cream the blouses and the cherries their hats, known as bollenhut.
When we lived in Germany, my mother sometimes used to buy some Black Forest, but since I never liked the cake looks, because of the huge amount of cream, I never even taste them.
So forth, the first Black Forest cake that I’ve had eaten, was made by my brother. And it was the best that I ate until today. One Christmas, my brother decides to try the recipe and I remembered eating a slice of cake and thinking how fresh, smooth and very alcoholic it was. It tastes good and of course, with me around, the cake had not survived long enough…
My brother could only been very inspired that day, for he never baked another cake like that. I really can’t eat other Black Forest if is not my brother’s recipe, unless, it is made by me. And that’s what I made, not for Christmas, but for New Year’s Eve.
I woke up sick in New Year’s Eve, but I wanted to try the Black Forest anyway. Being sick and all should be the signal of God to not play in the kitchen, but as stubborn as I am, I still made the cake and, guess what, it turned bad.
When I was to take the cake from the tin, it felt a part in pieces. I had almost given up when I thought that it was a waste to throw it away. I’m glad I didn’t because it was very tasteful. The appearance of a cake is very important, but the taste is even more. So I had the idea to serve the cake in individual bowls. So what if it doesn’t look like the traditional Black Forest?
At the beginning I was sad for failing, but when I saw that everyone liked it, I felt victorious and very pleased.
6 Eggs | ovos
200 g of sugar | açúcar
1 Teaspoon of vanilla essence | colher de sobremesa de essência de baunilha
50 g of all-purpose flour | farinha
50 g of cocoa powder | cacau em pó
115 g of butter, melted | manteiga
60 ml of kirsch | kirsch
300 ml of heavy cream | natas
Cherries for decorate | cerejas cristalizadas para decorar
Combine the eggs with the sugar and vanilla essence.
Combine os ovos com o açúcar e a essência.
Sift the flour and cocoa powder over the mixture and fold lightly. Gently stir in the butter.
Misture a farinha com o cacau e adicione ao preparado anterior, gentilmente. Adicione a manteiga.
Bake for 15 – 18 minutes (180º C) until the cake had risen. Prick the cake with a fork and pour with kirsch. Spread a thick layer of flavoured cream and top with cherries.
Leve ao forno (180º C) durante 15 a 18 minutos. Faça pequenos buracos no bolo com um garfo e verta o kirsch. Espalhe uma generosa camada de natas no topo com cerejas cristalizadas.
It’s impossible to find cherries at this time of the year, so I used crystalized cherries since it’s usual to find and buy them everywhere, for they are common to use in Bolo Rei.
É impossível encontrar cerejas por esta altura do ano, e por isso decidi usar cristalizadas já que estão à venda em todos os pontos, pois são muito populares no Bolo Rei.
If something goes wrong with your recipes too, don’t be sad or annoyed. If it’s good, the rest doesn’t really matter!
Já que as festividades ainda não passaram, penso que ainda vá a tempo de trazer-vos um bolo natalício. A Floresta Negra ou Schwarzwälder Kirschtorte é um bolo tipicamente alemão, do Sul da Alemanha. O nome foi inspirado pelo licor de cerejas que existe na zona, Kirschwasser. A outra versão da história diz que este bolo foi inspirado na vestimenta regional das mulheres solteiras: o chocolate simboliza os vestidos negros, o branco das blusas e as cerejas simbolizam os chapéus, os bollenhut.
Quando vivíamos na Alemanha, a minha mãe de vez em quando comprava Florestas Negras mas nunca gostei do aspecto do bolo, já que tinham quantidades absurdas de natas ou creme. E por isso, posso dizer que a primeira Floresta Negra que gostei realmente de comer foi feito pelo meu irmão. E até hoje, foi a melhor! Este ano também decidi fazer para a Passagem de Ano. Mas eu estava doente e isso seria suficiente para dizer para não ir brincar para a cozinha, mas teimosa como sou, fui na mesma e tentei fazer este complicado bolo. Claro que saiu mal. Quando fui para tirar o bolo da forma, desfez-se em pedaços. Estive quase para deitar tudo fora – embora me custasse já que era um desperdício – mas estou feliz que não o tenha feito. Tive a ideia de servir o bolo em taças individuais. E daí que não se pareça com o bolo tradicional?