Authentic Black Forest Cake By Bekah_Goertzen on December 15, 2008

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1 Authentic Black Frest Cake By Bekah_Gertzen n December 15, 2008 Ingredients Cake 1 2/3 cups all-purpse flur 2/3 cup cca pwder 1 1/2 teaspns baking sda 1 teaspn salt 1/2 cup shrtening 1 1/2 cups sugar 2 eggs 1 teaspn vanilla 1 1/2 cups buttermilk Filling 1/2 cup cherry juice 1/2 cup unsalted butter 3 cups icing sugar 1 pinch salt 1/4 cup espress 1 1/2 lbs fresh black cherries Icing 2 cups heavy whipping cream 1/2 teaspn vanilla 1/8 cup cherry juice 2 tablespns dry milk 2 tablespns icing sugar 1/2 cup shaved dark chclate Directins 1. Pit mst f the cherries leaving abut 10 fr decratin n tp f the cake. Take the pitted cherries and sak them in a jar f the 1/2 cup cherry juice vernight. 2. Preheat the ven t 350 F. Line the bttm f three 9 inch rund cake pans with parchment. 3. Sift the dry cake ingredients tgether. 4. Cream the shrtening and sugar. Add the eggs and vanilla and mix well. 5. Add the dry ingredients alternately with the buttermilk and mix well. 6. Pur evenly int the cake pans. Bake fr 20 minutes r until a tth pick cmes ut clean.

2 7. Cl and remve the cakes. Prick the tps f the cakes with a tthpick and pur the 1/2 cup f cherry juice (that the cherries saked in) nt the cake. 8. In a bwl beat the butter until light and creamy. Add the icing sugar, salt and espress and mix well. If the icing is t thick add cherry juice. 9. Cut the cherries int halves. 10. Place the base layer n tp f yur cake tray, spread 1/2 f the icing ver ne tp, cver with cherries and tp with anther layer f cake. 11. Spread the secnd half f the filling ver that layer f cake, cver with cherries and tp with the third layer f cake. Cver this and let sit in the fridge fr a day r tw t allw the cherry juice t sak int the cake and becme mist. 12. On the day yu're ging t serve this cake prepare the icing. Whip the cream until it frms stiff peaks. 13. Gently fld in the dry milk and icing sugar. 14. Add the vanilla and pur in the cherry juice until it's a gd cnsistency. 15. If yu like mre icing duble this recipe. Spread the icing ver all f the cake. 16. Place the fresh, intact cherries n tp fr decratin and cver the tp with the chclate shavings. Serve and enjy! 2015 Scripps Netwrks, LLC. All Rights Reserved.

3 German Apple Cake Recipe Ingredients: 3-5 apples, see abve 1/2 cup butter, rm temperature 3/4 cup granulated sugar 2 eggs 1 tsp lemn juice 1 3/4 cup all-purpse flur 1 1/2 tsp baking pwder 1/2 tsp salt 1/2 cup milk pwdered sugar (icing sugar) Instructins: Preheat ven t 350 F. Grease bttm and sides f a 10-inch springfrm pan. Peel, quarter, and cre apples. Thinly slice each quarter several times withut cutting all the way thrugh. D this just befre yu place them n cake. The apples "pen" when they are baked. In a medium bwl, beat butter and sugar, eggs and lemn juice until creamy. Blend flur, baking pwder, and salt. Stir int sugar mixture alternately with the milk. Spread batter in the pan. Arrange apple quarters as shwn. Bake 50 t 55 minutes r until a wden pick inserted in center cmes ut clean. Cl in pan n wire rack. Remve the cake frm pan. Dust with pwdered icing sugar just befre serving. Put a tablespn f pwdered sugar int a small sieve. Gently strike the sieve with a spn t sprinkle it evenly ver cake. Hints: Add 1/2 t 1 tsp almnd flavring instead f r as well as the lemn juice.

4 Sacher Trte Created in 1832, the Sacher Trte must be the mst famus chclate cake in the wrld tday. When 16 year ld apprentice chef Franz Sacher created the Sacher Trte at the curt f Prince Metternich in 1832, little did he knw the impact his cake wuld have n chclate lvers wrldwide. The recipe fr the Original Sacher- Trte is a well-kept secret, knwn nly t cnfectiners at Htel Sacher in Vienna. Ingredients: 7 egg ylks 150 g sftened butter 125 g icing sugar 200 g dark chclate 1 packet (8g) vanilla sugar 7 egg whites 125 g crystal sugar A pinch f salt 150 g flur Butter and flur fr the muld g aprict jam, fr spreading Whipped cream t garnish Fr the glaze: 200 g dark chclate cating r cking chclate 250 g sugar ml water Hw t make it: 1. Melt the chclate slwly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg ylks. Pre-heat the ven t 180 C. Grease a cake tin with butter and sprinkle with flur. Whip up the egg whites with a pinch f salt, add the crystal sugar and beat t a stiff peak. Stir the melted chclate int the paste with the egg ylks and fld in the whipped egg whites alternately with the flur. Fill the dugh int the tin and bake fr arund 1 hur. 2. Remve the cake and leave t cl ff (t achieve a flat surface turn the cake ut n t a wrk surface immediately after baking and turn it again after 25 minutes). 3. If the aprict jam is t slid, heat it briefly and stir until smth. Cut the cake in half crsswise. Cver the base with jam, set the ther half n tp, and cat the upper surface and arund the edges with aprict jam. 4. Fr the glaze, break the chclate int small pieces. Heat up the water with the sugar fr a few minutes. Pur int a bwl and leave t cl dwn until just warm t the taste (if the glaze is t ht it will becme dull in appearance, but if t cld it will becme t viscus). Add the chclate and disslve in the sugar slutin. 5. Pur the glaze quickly, i.e. in a single actin, ver the cake and immediately spread it ut and smth it ver the surface, using a palate knife r ther brad-bladed knife. Leave the cake t dry at rm temperature. Serve with a garnish f whipped cream. If pssible, d nt stre the Sacher Trte in the fridge, as it will sweat. Baking time: apprx. 1 hur

5 Marmrkuchen Preparatin time: abut 30 minutes Baking time: abut 55 minutes Fr the Bundt pan (diameter 22 cm/9 in): a little fat Fr the spnge: 8 z. (1 1/8 cups) sft margarine r butter 7 z. (1 cup) sugar 1 packet vanilla sugar (r substitute 1 teaspn vanilla extract) 1 pinch salt 4 eggs (medium) 9 ½ z. (2 ¾ cups) all purpse flur 3 level teaspns baking pwder Abut 2 tablespns milk ½ z. (2 ½ tablespns) cca pwder ½ z. (1 tablespn) sugar Abut 2 tablespns milk Fr dusting: a little cnfectiners sugar 1. Grease the Bundt pan. Preheat the ven t 350 degrees. 2. T make the spnge mixture, whisk the margarine r butter in a mixing bwl using a handmixer until sft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until yu btain a smth mixture. Whisk in the eggs, ne after the ther, fr abut ½ minute each n the highest setting. 3. Mix tgether the flur and baking pwder. On the medium setting, whisk briefly int the spnge mixture in tw installments the flur and baking pwder, alternating with the milk. 4. Put tw-thirds f the spnge mixture in the muld. Sift the cca pwder and stir int the rest f the spnge tgether with the sugar and milk. Spn the chclate spnge n tp f the lightclred spnge and, using a frk, draw swirls thrugh the tw layers t create a marble pattern. Put the muld n a shelf in the bttm third f the preheated ven. Bake fr abut 55 minutes. 5. Leave the cake in the muld fr abut 10 minutes, then take it ut and leave t cl n a cake rack. 6. Sprinkle the cake with cnfectiner s sugar.