A Black forest German Gateau Cake ‘Schwarzwälder Kirsch torte’with Cherries from Kashmir, Baked in Bengal
This was his last bite. My Father, he tasted the little portion of the black forest cake that I cut for him n served him on a tea saucer. Back at that moment I had no idea that this was going to be the last thing he will eat, made by me. So for me this is his last bite of any food cooked by me and it is special in that way but it will always have sadness n gloom attached with this memory. Now that my Father has left his body, I run the pictures in my mind of the moment when he looked at the piece of cake in the little saucer, cut into it n very carefully, with a little shaky hand he transferred into his mouth, so that it doesn't fall off the spoon. I was looking for any signs of expression on his face and I find a little sign of satisfaction as he went through the cake. I am just re-running that subtle expression of Dad in my mind.
I wanted to do this black forest gateau cake for a long time, sometimes the doubt of eating so much whipped cream halted me, sometimes the doubt of whipping up huge volume of cream by hand made me pause, and sometimes I didn't get the cherries. But then with love that stayed on n upon consistent demand from my cute nephew, I did whip up large volume of cream by hand, whip up eggs with sugar till I reached the ribbon stage, pitted the cherries all by hand n I bake the cake!
The black forest cake or gateau has its origin in Germany, though the name doesn't come from the Black Forest mountain range in south-western Germany, rather it comes from a special liquor of that region called ‘Schwarzwälder Kirsch(wasser)’ n it is distilled from tart cherries. The liquor has a distinctive cherry pit flavor and alcoholic in nature that gives the cake its distinctive smell n flavor. So ‘Kirsch’ is what makes it special although other liquors are also used such as rum, which is used in Austria and co-incidentally which I also used, red rum.
Making the chocolate sponge for this cake requires a bit of whipping, first eggs n sugar r heated in a water bath until warm while constantly whisking, when the temperature is achieved the mixture is removed from heat and then further whisked until the mixture fluffs up and becomes almost triple in volume. When the whisk is lifted we can see ribbons falling off from the whisk and a figure of 8 made the ribbon stays for a second to be visible. No baking powder is used for this cake and the light volume is achieved by incorporating air in the egg n sugar mixture.
The touch of Kirsch or rum gives the cake it’s special touch, but then you can always skip it if you want to, in my case my nephew kept away all the cherries from his piece! He likes the black forest cake without the cherries!
I have to tell you this, if you want to eat this cake tomorrow you have to begin today, the cake needs rest for several hours after baking, preferably overnight, also the cherries in soup which is treated with cornflour, need overnight time in the freeze to set, so keep that in mind.
So I guess it is now time to tell you about the recipe, here we go to have a walk in the Black forest cake.
For The Recipe: You will need
Save a few whole cherries for decorating the cake.
And now we are ready to cut into the black forest gateau cake! Look at the cake for some time and absorb the beauty; let the cake settle a bit also, and then approach with love and with a knife. Bon appétit.