The Swiss Miss W’s Baking Creations – Black Forest


What makes a good Black Forest cake? For me, it’s either great or it’s not a black forest. Foremost, the cake must be moist! After the layers are baked….here’s the winner…..Am I supposed to give this away in America?………..mix one shot of kirschwasser (if you have the means, get the real stuff from Switzerland) and some sugar water, and brush the layers using a pastry brush just until absorbed. Don’t worry. It’s not enough to impact your BAC too much, but it does give the cake a nice little kick.

Now there’s always the decision of raspberry or cherry filling in between the layers. Traditionally, the cherry complements the kirsch, but raspberry pairs oh so nicely with the chocolate.

For heaven’s sake, fresh whipped cream is so easy and quick to make! Don’t use that stuff that is exactly like the foamy mousse hair product in a can. The final touch — get a knife and make the chocolate curls on top.

Advertisements

2 responses to this post.

  1. Send me some please! Yum.

    Reply

  2. Posted by Joseph Yuan on April 23, 2013 at 10:51 pm

    I need to get some kirschwasser!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: