Posted on 12/07/2017 4:37:25 PM PST by Jamestown1630
Recently – for some reason that I can’t even remember now – I was looking for information on Germany’s Black Forest. Many of the links that came up were for the famous Black Forest Cake – an extravagant confection of chocolate sponge cake, ‘kirschwasser’ and cherries. Definitely a 'celebration' cake, and it looks very nice for Christmas.
Here, from Genius Kitchen, is a ‘from scratch’ recipe:
http://www.geniuskitchen.com/recipe/authentic-black-forest-cake-schwarzwald-kirsch-kuchen-343698
and here is one using prepared cake mix (includes a little history on the cake) from What's Cooking America:
https://whatscookingamerica.net/History/Cakes/BlackForestCake.htm
I may have been looking up the Black Forest because I’ve become entranced by train driver’s view videos of trains in Europe. This one on the Bergen line in Norway makes you feel as if you're really there - a nice way to enjoy a snowstorm without being in it. For some reason, I just like having this on the television as I putter about the house. (Warning: it's a 2-hour video; but it doesn't take long to get into the storm ;-)
https://www.youtube.com/watch?v=facDr2lTAUM
-JT
I have to admit, that cake sounds extremely strange! LOL. At least the preparation of it does. But I am so intrigued that I think I have to try it. Especially if you recommend it, it must be good.
I can vouch for this recipe, I have been making this rum cake for years. It is very heavy on the rum flavor, but not so much that it isn’t delicious. It is a winner for any get together. And so so moist!
Interestingly, there is a cake like this in most European cultures. Irish, English, Italian, Spanish and I think Hungarian. A basic, no-cook cake or just a big, chocolate- covered cookie.
Interestingly, there is a cake like this in most European cultures. Irish, English, Italian, Spanish and I think Hungarian. A basic, no-cook cake or just a big, chocolate- covered cookie.
I will have to research what the Italian version is. I guess my aunts didn’t know how to make that one :-) I’m actually I remember my favorite aunt made something with hazelnuts that had been biscotti in them. Not crumbled, but layered. That’s what they called the plain crackers. Or cookies rather
That sounds like it. Apparently, it is biscotti or biscuits and nuts, folded into melted chocolate and cocoa powder and rolled until it resembles a sausage or salami. Then it has confectioner’s sugar rubbed into it to mimic the outside and when cut, the biscotti looks a bit like the bits of fat in the salami. A lot of trouble, in my opinion and I’m not all that interested in making food look like other food. It’s probably regional as are most Italian goodies.
Mine turned out fine. I’m not sure about the innoculation, though - this was way back when you used a little bit of store-bought yogurt to start it off. Now you can buy really good yogurt starters that will infuse the yogurt with many more of the beneficial little ‘guys’.
Here’s what looks like a pretty exhaustive ‘thing’ about making yogurt at home; it’s a commercial site, but has good information; you can search around for more:
https://www.culturesforhealth.com/learn/yogurt/choosing-a-yogurt-starter-culture/
Thanks, I quit on yogurt about 20 years ago and switched to kefir. Between my husband and I we go through a gallon a week easy.
I don’t know anything about Kefir. Can you tell us about it?
For a dessert, candied ginger would probably be way better...
Kefir.net is probably a good place to start. Kefir has a way broader spectrum of probiotics than yogurt. It is extremely easy to make and the grains keep growing. A delicious drink IMO, kind of like buttermilk. when our daughter was little (she is 30 now), I’d make smoothies with kefir, a banana and any kind of frozen fruit. We just make it plain now and we drink it for the health benefits. for all those years (25 or so) that we had fresh goats milk we used that. Now we buy A2 milk, that doesn’t have the A1 protein that can cause so many problems. Those old Dannon commercials that shows the Caucasus mountain folk who lived so long, they did not eat yogurt, they drank kefir, that’s where the grains were discovered. There are grain sellers on ebay and etsy. Hope that is enough info, as I said kefir.net (a site that is pretty old) has more info.
Thanks very much for the information! We will look into it.
HOW TO MAKE SUGAR SHAPES / Moisten, color and flavor sugar, then shape in shallow candy molds.
METHOD Stir/moisten cup sugar, tb water; add/stir in bit color/flavor. Adding small amt color in increments. Should have texture of wet sand/clumps when squeezed in palm. If too dry, add small spoonfuls water til workable.
W/ spoon heap sugar into c/starch dusted mold; firmly press; compact well to hold together; take form of mold. brush or pastry scraper excess from tops. Dry completely at room temp, might take an hour to overnight to set—--depends on consistency of sugar, humidity, and depth/size of molds.
Alternately, micro 25-30 sec to speed drying. cool briefly, then gently flip out; set at room temp to dry, keep indefinitely airtight at room temp. careful packaging, they are brittle and can be scuffed or broken.
Variation: For an additional treat, omit flavoring; make with Vanilla Sugar, Lavender Sugar, or Lemon Sugar!
PREP Wax paper-line bottoms 2-8x1-1/2" round cake pans; grease/flour-dust pans.
PREP Combine 2 c toasted nuts, 2 tbl flour, 2 1/2 tea b/powder.
BATTER Blender/combine 4 eggs, 3/4 cups sugar; then cover/blend smooth. Add prepared nut mixture. Cover/blend smooth. Spread evenly in pans. Bake 350 deg 20-25 min (spring back when lightly touched---centers may dip slightly). Cool on wire racks 10 min. Liftout layers to cool on racks.
FINAL Spread cooled layers w/ Mocha Frosting; stack layers; frost top and sides. Apply chopped nuts to sides. Loosely cover; chill frosted cake 2-24 hours.
SERVE topped w/ chocolate curls garnish.
FROSTING In chilled small bowl dissolve tsp instant coffee crystals in cup h/cream; add 1/3 cup sugar, 1/4 cup cocoa powder, 1/2 tsp vanilla. Elec/mixer on medium just til stiff peaks form (tips stand straight).
I've got a couple things to get checked out and will get back to you as soon as I can. I kinda got caught up in last night's drama in Alabama.
Take care.
Italian Christmas Tree Cake with Lemon Curd and Limoncello
Ingredients
1 large Pandoro
½ cup of Limoncello or other liqueur (optional)
1 small jar of good quality store-bought lemon curd 10 oz. ( You won’t use it all)
2 cups heavy whipping cream
1 cup mascarpone cheese, room temp
2 heaping tablespoons, powdered sugar
edible stars, white pearl sprinkles or anything else you want to decorate with
A topper for your tree cake, I used a star ornament
platter decorations
Instructions
Turn the Pandoro on it’s side and carefully cut six slices horizontally.
In a large mixing bowl add the mascarpone cheese and powdered sugar, cream well beating with a mixer.
Next add the heavy cream into the mascarpone mixture, beating well into stiff peaks, not soft and loose.
Fold in lemon curd, start with a heaping tablespoon and keep adding more to taste and stiffness of the cream mixture, remember you don’t want it runny.
Place the largest slice onto your serving platter.
Brush first layer with limoncello, if not using liqueur just brush the layer with a thin swipe of lemon curd.
Spread cream mixture all over the top.
Top with the next largest slice making sure to angle it so the points of the star do not align.
Repeat with the limoncello and cream mixture on each layer and finally the top.
At this point you can refrigerate it over night and decorate it closer to the time you will be serving it. I’ve done it hours before. Try not to serve it ice cold from the fridge, let it sit out a little.
To cut remover layer by layer and cut into serving size, when you get towards the bottom you can cut into wedges.
Remember, the skies the limit on flavor and decorating, make it your own!
https://www.prouditaliancook.com/2016/11/italian-christmas-tree-cake-lemon-curd-limoncello.html
Plus other favorite Italian Christmas desserts:
https://www.prouditaliancook.com/2017/12/favorite-italian-christmas-desserts.html
No problem, I figured we would meet up on next weeks thread. Yes, I am pretty depressed about Alabama. Is there still going to be a recount?
I got my metal houses pan tonight!!! Can’t wait to use it.
Sounds good. I keep ginger in my freezer to microplane as well!
And I got my silicone one! What a neat coincidence. It is quite wobbly though. The base of it is the thicker silicone but the little houses are quite thin so I’m not sure about this. The other silicone Bundt pan I have is quite sturdy so the cake comes out looking just like it does in the metal pan. They seem to be quite flexible so they might not have so much detail.
I was going to bake tomorrow but it might end up being Friday now. Tomorrow is my dog’s birthday. Last year I took him on lots of walks and hikes and out to his favorite restaurant. That would be sonic, because it’s the only one he can go to :-)
I’ll post a picture of what I come up with, no matter how it turns out. I think I’ll try the recipe with the orange in it.
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