Black Forest cake
A Black Forest cake (in Switzerland Black Forest cake ) is a cream pie, which since the 1930s, especially in Germany has spread and was in time to the most popular German cake. Today it is considered the classic German cake and is known all over the world. The main components with kirsch flavored chocolate biscuit floors , a flavored cherry filling, cream , cherries and chocolate shavings for decoration. The exact origins are unclear, they are not necessarily to be found in the Black Forest .
Surname
Various theories exist for the origin.
- The black chocolate shavings could have led to the name, as it is reminiscent of a dark forest like the Black Forest.
- The ingredient kirsch could have led to the name, as this is mainly produced in the Black Forest.
- There is also a possible predecessor called "Black Forest cake", which probably does not come from the Black Forest, but from Switzerland.
- It is also possible that the name of the cake is based on the colors of the women's costume with Bollenhut from the Black Forest.
history
The combination of cherries, whipped cream and kirsch may actually have been known in the southern Black Forest as early as the 19th century, but not in the form of a cake, but as a dessert: Preserved cherries were served with cream, occasionally with the addition of kirsch. The Black Forest cake could have been a forerunner: It was made with biscuit, cherries and nuts, often in combination with cream, but without kirsch.
The confectioner Josef Keller (1887–1981), born in the Swabian town of Riedlingen , claimed the creation of the Black Forest cake for the now defunct Café Agner in the former town of Bad Godesberg , today a district of Bonn. A recipe written by Keller in 1927 , exhibited in the Black Forest open-air museum Vogtsbauernhof , had only one layer and a shortcrust pastry , in contrast to the current version . What they have in common is the combination of cherry, cream and chocolate as well as flavoring the cream with kirsch. The Tübingen city archivist Udo Rauch names the Tübingen pastry chef Erwin Hildenbrand of the Café Walz in Tübingen as the "inventor", dating back to the spring of 1930. Tübingen, which today is usually no longer associated with the Black Forest, belonged to the Black Forest District from 1818 to 1924 .
The Black Forest cake was first mentioned in writing in 1934. The recipe didn't call for a chocolate base, but a hazelnut shortcrust pastry base on which cherry jam was spread before a walnut base sprinkled with kirsch and sugar. Two rings of buttercream and a mountain of cherry cream (eggs, sugar, milk, gelatine , cream, almonds, braised sour cherries) were spread on top . Everything was finally covered with another layer of walnut mass soil. As it is today, the curved surface consisted of cream with chocolate shavings, dusted with powdered sugar. In the 1930s, the cake was best known in Berlin and in confectioneries in major German, Austrian and Swiss cities. Before that, the spread of cream cakes was hardly possible because there were very few electric refrigerators for storage. In 1949, the Black Forest cake was just 13th among the most famous cakes in Germany.
After that, however, their popularity developed rapidly. Today it is the best known and most popular cake in Germany and is known almost everywhere in the world. However, in many countries at least individual components are replaced by local ingredients or the alcohol is omitted.
Since 2006, the Black Forest Cherry Cake Festival has been taking place every two years in Todtnauberg , a district of Todtnau in the Black Forest, in which amateurs and professionals compete against each other with their homemade Black Forest cake in two competition classes.
variants
The term "Black Forest Cherry" is used today by numerous food producers for a wide variety of products, e.g. B. cream rolls, yogurt or ice cream. What is meant here is the combination of cherries and chocolate in different forms, whereby the remaining components of the cake (biscuit, cream, kirsch) are often completely or partially omitted.
Traffic perception
The common perception of the Black Forest cake in Germany is regulated by the state in the guiding principles for fine baked goods . Here the cake is described as follows:
- "20th Black Forest cake
- Black Forest cakes are kirsch cream cakes or kirsch buttercream cakes, also combinations of these. The filling is buttercream and / or cream, sometimes canache and cherries, also as pieces in bound preparation. The added portion of kirsch is clearly noticeable in terms of taste.
- Dark and / or light wiener or sponge cake bases are used for the crumb. The mixture for the dark floors contains at least 3 percent cocoa powder or heavily de-oiled cocoa. Shortcrust pastry is also used for the sub-floor.
- The cake is coated with butter cream or cream, garnished with chocolate chips. "
Only cakes that meet these criteria may be sold in Germany under the name Schwarzwälder Kirschtorte.
In 2014, the Federal Agency for Agriculture and Food applied for the European Union to protect the “Black Forest Cake” as a guaranteed traditional specialty . Further minimum requirements are mentioned: the cake must have a diameter of at least 17 cm, the cream must contain at least 30% fat, the crumb consist of at least two biscuit bases, the fruit made of whole or chunky sour cherries (without any other flavors) and the garnish on the top Chocolate or chocolate couverture.
literature
- journal culinaire. Volume 8, Edition Wurzer & Vilgis , Münster 2009, ISBN 978-3-941121-08-9 , with a focus on Black Forest cake, content (PDF; 61 kB)
- Radio broadcast in the local time Bonn of the WDR on October 12, 2011, 7.30 p.m. (five-minute report on Bad Godesberg's history)
Web links
- The history of the Black Forest cake. hochschwarzwald.de
- Black Forest cake: The Rhenish cake legend crumbles. Frankfurter Allgemeine Zeitung , February 3, 2007, interview with the Tübingen city archivist Udo Rauch.
- Anniversary girl with a shot: 100 years of Black Forest cake. Focus , October 12, 2015.
swell
- ↑ State Gazette, August 8, 2008, p. 28
- ↑ Press release of the City of Tübingen from January 22, 2007
- ↑ Johannes Martin Erich Weber: 250 confectionery specialties and how they are made. The practical lessons in 580 pictures of careers from 24 specialist departments with the smallest mass calculation. Weber, Radebeul-Dresden 1934, 368 pp.
- ↑ http://www.hochschwarzwald.de : Cherry cake festival . Retrieved July 6, 2012
- ↑ Guidelines for fine baked goods (PDF; 77 kB) last changed on January 8, 2010
- ↑ Federal Agency for Agriculture and Food: Announcement No. 06/14/51 on the application for the registration of a guaranteed traditional specialty "Black Forest Cake" from February 25, 2014 (Federal Gazette of March 5, 2014), see www.bundesanzeiger.de Search: Black Forest cake