BLACK FOREST CAKE
Chocolate Sponge Cake
| DRY INGREDIENTS | |
| WHEAT FLOUR | 92 g |
| SUGAR | 120 g |
| WHEAT/CORN STARCH | 40.8 g |
| SPONGOLIT 550 | 21 g |
| COCOA POWDER, DEFATTED | 18 g |
| SODIUM ACID PYROPHOSPHATE, SAPP 28 | 2.7 g |
| SODIUM BIOCARBONATE | 2.7 g |
| VANILLA FLAVOR | 0.6 g |
| SALT | 0.8 g |
| XANTHAN | 0.2 g |
| LOCUST BEAN GUM | 0.2 g |
| WET INGREDIENTS | |
| EGG | 210 g |
| WATER | 60 g |
Preparation
- Add all ingredients and mix at loq speed for 1 min.
- Whip at high speed for 4-5 min. (Target SG 0.34 – 0.38)
- Pour batter in a 26 cm round shaped baking tin.
- Bake at 190-200ºC for approx. 30 min.
Freeze Thaw Stable Cream
| DRY INGREDIENTS | |
| LAMEQUICK CN 7940 | 50 g |
| ICING SUGAR | 50 g |
| DEXTROSE | 50 g |
| SORBITOL | 10 g |
| SALT | 0.2 g |
| FLAVOR/COLOR | as desired |
| WET INGREDIENTS | |
| WATER (10-15ºC) | 100 ml |
| DAIRY CREAM (10-15ºC) | 100 ml |
| PREPARATION |
| Blend powder mix in water ande dairy cream and mix at low speed for 1 min. |
| Whip at high speed for 3 min. untill smooth and creamy. |
| Spread the cream on cake layers alternating with thickened cherries. |
RECIPE BOOK
DARK CHOCOLATE MOUSSE
CUPCAKE
BIRTHDAY CAKE
PANNA COTTA
BLACK FOREST CAKE
Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally “Black Forest Cherry-torte”.
Characteristic
Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions, sour cherries are used both between the layers and for decorating the top. Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. Other spirits are sometimes used, such as rum, which is common in Austrian recipes. German law mandates that any dessert labeled Schwarzwälder Kirschtorte must have kirschwasser.
More Information
Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.
We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®).
A premium range of aerating emulsifiers with proven performance in all types of cakes such as sponge cakes, pound cakes, swiss rolls, muffins and household mixes. All Spongolit® types improve batter density, viscosity, crumb texture and structure as well as cake volume. Spongolit® makes it possible to use an all-in method and ensures safe, easy processing.
LIGHT WHIPPED CUSTARD CREAM
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla.
LAMINGTONS CAKE
Lamingtons cake is believed to be named after either Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington.
