Described as the “taste of cherry orchard in high summer – with whipped cream”, the German dessert known as Schwarzwälder Kirschtorte, is embraced by the rest of the world in its more recognizable name: Black Forest Cake.
This well-loved cake traces its roots in the southern region of Germany. The place is known for its dense forests and picturesque snow-capped highlands. It is also abundant with beautiful cherry trees as it was customary for couples in the area to plant one after they wed. The spectacular scenery is said to be the inspiration for the Black Forest Cake.
The typical German dessert is made up of several layers of chocolate cake, whipped cream and cherries. It is then decorated with additional cream, chocolate shavings, and cherries. Traditionally, Black Forest Cake includes the addition of kirsch, or a cherry brandy.
There are many recipe versions of Black Forest Cake with some going back to the 16th century. The most popular one is that of confectioner Josef Keller that he developed in 1915 for his café Agner.
Today, kitchens continue to churn different ways of creating, or recreating, the Black Forest Cake.
British Chef Gordon Ramsay makes it with layers of chocolate sponge cake, whipped cream, and pitted cherries. The Hell’s Kitchen star completes the cake by spreading cream on top before it is decorated with grated chocolate and whole stemmed cherries.
Kitchen diva Martha Stewart whips a miniature version of the classic German dessert with “Black Forest Cupcake”. Layers of cherry liqueur, sweet pastry cream, and preserved cherries are placed on a halved cupcake. The top halved is then replaced and glazed with chocolate ganache.
Pastry chef and Sweet Dreams host Gale Gand goes further by deconstructing the dessert. She breaks down Black Forest Cake into its essential components – chocolate cake, cherries, whipped cream, and kirsch – and served as a whole.
But if there is a version of Black Forest Cake that Filipinos know, it is the one created by Red Ribbon Bakeshop. It is made up of three layers of chocolate cake, cherries, and cream. The cake is swathed and topped with another helping of cream before being garnished with chocolate shavings and brimming cherries. The result is nothing short of a beautiful and elegant dessert. No wonder Black Forest Cake is Red Ribbon’s best-selling cake.
When it first opened its doors in 1978 in Tomas Morato, Quezon City, Red Ribbon’s Black Forest Cake is one of the first cakes that debuted on its shelves. For many years, Filipinos have chosen Red Ribbon’s Black whenever there is an occasion that needs to be made extra sweet.
For a delicious slice or two of Black Forest Cake, visit Red Ribbon stores nationwide or call 8-7777 for free delivery within Metro Manila. Regular size is P590.00 and Junior size for only P370.00.
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