Home Party Dessert Recipe
8/27/2016
Black Forest Kirschtorte
(for cake)
3/4 cup unblanched almonds, coarsely ground
1/2 cup toasted bread crumbs
1 t ground cinnamon
1 t ground cloves
2 T Kirsch
heaped 1/2 cup superfine sugar
9 egg yolks
2 t orange zest
4 oz. semi-sweet chocolate, melted and cooled
6 egg whites
(for filling)
2 lbs. bing cherries, washed and stoned
1 cup plus 2 T red wine
1 cup plus 2 T water
1 cup granulated sugar
cinnamon stick
2/3 cup Kirsch
2 cups heavy or whipping cream
3 t superfine sugar
1/4 cup grated chocolate and chocolate curls for decoration
powdered sugar
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Prepare two 9" springform pans butter, line the base with baking parchment, butter again, dredge with sugar and flour.
*Mix together the almonds, bread crumbs, cinnamon and cloves and moisten with Kirsch.
*In a separate bowl beat the sugar and egg yolks until thick pale, and creamy.
*Mix in the orange zest and chocolate.
*Lightly combine with the first mixture.
*Whisk the egg whites separately until they hold firm, snowy peaks.
*Lightly and quickly fold them into the main mixture until just combined.
*Divide the mixture equally between the two pans.
*Smooth the top and tap each pan once to dispense any air pockets.
*Bake for 30 minutes until well risen and slightly shrinking away from the sides of the pan.
*Cool on wire racks.
(for filling)
*To cook the fresh cherries for the filling, combine the wine, water, and sugar in a part and heat gently until the sugar has dissolved.
*Add the cinnamon stick and orange zest, and simmer for about 20 minutes.
*Drop in the cleaned fruits and poach lightly for 10 minutes.
*Lift the fruits carefully out of the syrup and drain.
*Boil the syrup on a high heat for two minutes to reduce and thicken.
*Let it slightly cool.
*Mix 1/3 cup of cherry syrup with 1/2 cup Kirsch.
*Dry the cherries with paper towels.
*Whisk the cream until softly peaked and beat in the sugar until firm; fold in the remaining Kirsch.
*Cut both chocolate sponges across the middle.
*Reserve 3 to 4 T cream and a few cherries for decoration.
(for finishing)
*Place a sponge base on a serving plate and sprinkle over about 1/3 of the Kirsch syrup.
*Sprinkle over 1/4 of the cream and press in half the cherries.
*Cover with a second sponge, sprinkle with more syrup, a layer of cream and the rest of the fruit.
*Place the third sponge on top, sprinkle with the remaining syrup and a layer of whipped cream.
*Cover with the last sponge layer and coat the top and sides of the whole cake with the rest of the cream.
*Dust the cake sides with chocolate.
*Pipe the reserved cream in large rosettes on the cake surface and dot with cherries.
*Place a few chocolate curls in the middle to finish.
*Chill for 3 to 4 hours just before serving dredge a little confectioners' sugar on the chocolate curls.
-serves 8-
Note: I found this recipe in "The Baker's Bible".
(for cake)
3/4 cup unblanched almonds, coarsely ground
1/2 cup toasted bread crumbs
1 t ground cinnamon
1 t ground cloves
2 T Kirsch
heaped 1/2 cup superfine sugar
9 egg yolks
2 t orange zest
4 oz. semi-sweet chocolate, melted and cooled
6 egg whites
(for filling)
2 lbs. bing cherries, washed and stoned
1 cup plus 2 T red wine
1 cup plus 2 T water
1 cup granulated sugar
cinnamon stick
2/3 cup Kirsch
2 cups heavy or whipping cream
3 t superfine sugar
1/4 cup grated chocolate and chocolate curls for decoration
powdered sugar
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Prepare two 9" springform pans butter, line the base with baking parchment, butter again, dredge with sugar and flour.
*Mix together the almonds, bread crumbs, cinnamon and cloves and moisten with Kirsch.
*In a separate bowl beat the sugar and egg yolks until thick pale, and creamy.
*Mix in the orange zest and chocolate.
*Lightly combine with the first mixture.
*Whisk the egg whites separately until they hold firm, snowy peaks.
*Lightly and quickly fold them into the main mixture until just combined.
*Divide the mixture equally between the two pans.
*Smooth the top and tap each pan once to dispense any air pockets.
*Bake for 30 minutes until well risen and slightly shrinking away from the sides of the pan.
*Cool on wire racks.
(for filling)
*To cook the fresh cherries for the filling, combine the wine, water, and sugar in a part and heat gently until the sugar has dissolved.
*Add the cinnamon stick and orange zest, and simmer for about 20 minutes.
*Drop in the cleaned fruits and poach lightly for 10 minutes.
*Lift the fruits carefully out of the syrup and drain.
*Boil the syrup on a high heat for two minutes to reduce and thicken.
*Let it slightly cool.
*Mix 1/3 cup of cherry syrup with 1/2 cup Kirsch.
*Dry the cherries with paper towels.
*Whisk the cream until softly peaked and beat in the sugar until firm; fold in the remaining Kirsch.
*Cut both chocolate sponges across the middle.
*Reserve 3 to 4 T cream and a few cherries for decoration.
(for finishing)
*Place a sponge base on a serving plate and sprinkle over about 1/3 of the Kirsch syrup.
*Sprinkle over 1/4 of the cream and press in half the cherries.
*Cover with a second sponge, sprinkle with more syrup, a layer of cream and the rest of the fruit.
*Place the third sponge on top, sprinkle with the remaining syrup and a layer of whipped cream.
*Cover with the last sponge layer and coat the top and sides of the whole cake with the rest of the cream.
*Dust the cake sides with chocolate.
*Pipe the reserved cream in large rosettes on the cake surface and dot with cherries.
*Place a few chocolate curls in the middle to finish.
*Chill for 3 to 4 hours just before serving dredge a little confectioners' sugar on the chocolate curls.
-serves 8-
Note: I found this recipe in "The Baker's Bible".
Labels: Black Forest Cake recipe, Black Forest recipe, Black Forest torte recipe, torte recipe
8/12/2016
Icebox Strawberry Pie
(for filling)
2 lbs. frozen strawberries
2 T lemon juice
2 T water
1 T unflavored gelatin
1 cup sugar
pinch salt
1 lb. fresh strawberries, hulled and slice thin
9" pie shell, baked and cooled
(for topping)
4 oz. cream cheese, softened
3 T sugar
1/2 t vanilla extract
1 cup heavy cream
>how to make<
(for filling)
*Cook frozen berries in large saucepan over medium low heat until berries begin to release juice, about 3 minutes, increase heat to medium high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups; any more and the filling will be loose).
*Combine lemon juice, water, and gelatin in small bowl.
*Let stand until gelatin is softened and mixture has thickened, about 5 minutes.
*Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes.
*Transfer to bowl and cool to room temperature, about 30 minutes.
*Fold fresh berries into filling.
*Spread evenly in pie shell and refrigerate until set, about 4 hours.
(Filled pie can be refrigerated for 24 hours.)
(for topping)
*With electric mixer on medium speed, beat cream chees, sugar, and vanilla until smooth, about 30 seconds.
*With mixer running, add cream and whip until stiff peaks form about 2 minutes.
*Serve pie with whipped cream tipping.
-serves 8-
Note: I found this recipe in "Cook's Country".
(for filling)
2 lbs. frozen strawberries
2 T lemon juice
2 T water
1 T unflavored gelatin
1 cup sugar
pinch salt
1 lb. fresh strawberries, hulled and slice thin
9" pie shell, baked and cooled
(for topping)
4 oz. cream cheese, softened
3 T sugar
1/2 t vanilla extract
1 cup heavy cream
>how to make<
(for filling)
*Cook frozen berries in large saucepan over medium low heat until berries begin to release juice, about 3 minutes, increase heat to medium high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups; any more and the filling will be loose).
*Combine lemon juice, water, and gelatin in small bowl.
*Let stand until gelatin is softened and mixture has thickened, about 5 minutes.
*Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes.
*Transfer to bowl and cool to room temperature, about 30 minutes.
*Fold fresh berries into filling.
*Spread evenly in pie shell and refrigerate until set, about 4 hours.
(Filled pie can be refrigerated for 24 hours.)
(for topping)
*With electric mixer on medium speed, beat cream chees, sugar, and vanilla until smooth, about 30 seconds.
*With mixer running, add cream and whip until stiff peaks form about 2 minutes.
*Serve pie with whipped cream tipping.
-serves 8-
Note: I found this recipe in "Cook's Country".
Labels: icebox pie recipe, pie recipe, strawberry pie recipe
