Cherry trees thrive here, the climatic conditions are perfect. Both the fresh and the alcoholic versions are firmly rooted in the Black Forest. The chocolate shavings are supposed to remind us of the dark forests that gave the region its name.Īnd then there are the cherries and the cherry brandy. Some suspect that the Black Forest national costume, especially the Bollenhut hat, was the inspiration for the cherry decoration of the cake. Comparisons to nature and customs are often made to underline how closely the cake is connected to the region. In the Black Forest the traditional gateau is more than just a cake: it is a cultural asset. The refrigerator therefore paved the way for the victorious rise of the Black Forest gateau.Ĭulinary cultural heritage The Bollenhut hat is a characteristic feature of the Black Forest, although it is only worn in three villages Image: picture-alliance/dpa/P. Any cream cake will otherwise collapse mercilessly. It was then that the first electric refrigerators came onto the market, making it possible to make the cake and preserve it with reliable cooling. There was a very practical reason for this.
It suddenly was a big hit in the confectioneries of all the larger cities in the Alpine region, but also in Berlin. The cream cake really only became truly popular in the 1930s. The town even has ambitions to establish a Black Forest gateau museum. In Tübingen, where Erwin Hildebrand presented his version of the cream cake in Café Walz in 1930, the appeal of this sweet indulgence is well-known. Later his son Claus found the booklet rather by chance, recognized the potential and revived the recipe from 1915, with great lasting success. He conscientiously wrote down all instructions. Schäfer's father had been an apprentice to Swabian Josef Keller and was trained in the finer points of cake making. Master pastry chef Claus Schäfer still produces the classic cake here according to the original recipe from 1915. In the idyllic village of Triberg the legacy of Josef Keller is held in high regard. The trail of whipped cream leads to Triberg Stacking with panache - three layers are a good start Image: picture-alliance/dpa/M. Most prominently Josef Keller and Erwin Hildebrand - both from Baden-Württemberg. Several confectioners have claimed to have invented the original recipe. There are countless variations. But its look remains the same. The kirsch can be left out, or the cream can be replaced by buttercream according to taste. This creates the look that people the world over recognize as a Black Forest gateau. Sour cherries are then placed on top.įinally, everything is hidden under a thick layer of cream and decorated with more cherries and chocolate shavings. Next the sponge cake is sprinkled with high-proof kirsch, a cherry brandy, before it is slathered with cream.
The gateau consists of several chocolate sponge cake layers. The Lonely Planet travel guide calls the gateau "Germany's King of Cakes." From China to the US, North Africa to New Zealand, the Black Forest cake is universally adored. A dreamy-creamy indulgence guaranteed to brighten the mood, the dessert is a global culinary star. I was thrilled to read how Rose Beranbaum found a way to get the butterfat back into the cream.To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 videoįor more than a hundred years the Black Forest gateau has been the crowning glory of every German coffee table. Our basic problem in India is that we get just one sort of cream here, a 25% low fat cream, and in warm weather, it almost never gets whipped up. On the cover it says, “ If you ever bake a cake, this book will become your partner in the kitchen”! Words that ring true for me! I am also happy to blog about this because I get a large number of requests from home bakers especially in India for a BFC recipe, and even more queries for whipping up low fat cream. I waited impatiently for the son’s birthday to arrive so I could bake a cake from it. I used The Cake Bible last month to make these Cherry and Matcha Cheesecake Pots. Mr PABs verdict … the best BFC he’s ever had!Ī very sweet reader of my blog, Zareena from the UAE sent me this beautiful book a short while ago. The crumb was light and very moist, the filling luxurious and the flavours outstanding. I took advantage of fresh cherry season, and loved the way the cake came together. I think it’s referred often as the Black Forest Gateau here, and is made with whipped cream and canned cherries. My version of the cake is one which is quite popular in bakeries and patisseries all across India.
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