Writing blog just had to start from one of the best cakes world , I did it often and always go out przepyszy. On the blog I will put recipes for desserts and cakes from various parts of the world.
Schwarzwälder Kirschtorte (Germany) 
Schwarzwälder Kirschtorte (Black Forest) is a cream pie who since 1930, especially in Germany is the most popular cake. Today is a classic German cake is known throughout the world. The main components include kirsch, cherry, from the seasoned czekoladowowych biscuits and whipped cream.
There are three alternative theories of origin of the name: First, it can black out of chocolate has given the name because it looks like black forest. Secondly, a component of the dough Kirschwasser (kirsch) gave the name, especially that it is manufactured in the Black Forest. It is also possible that the name of the cake comes from the well-known women's costume worn in the Black Forest: the dress is in black, like dough, white shirt and cream. Call History
cherry, cream and cherry brandy, in fact, was in the beginning known, but not in the form of a cake, but as a dessert. Cherries were served with cream, sometimes with the addition of cherry brandy. A cake combining cherries, biscuit and cream (but without Kirschwasser) probably comes from Germany. Today, the Canton of Zug is famous the world over production Kirschtorte Zuger, cake biscuits, formerly contained no cherry brandy. Release the cake from the Canton Basel also exist. Confectioner Josef Keller claims that it invented the Black Forest cake in its present form in 1915 in Cafes ówczesnj Agner in Bad Godesberg. This assertion, however, has never been proved.
the first time mentioned the Black Forest cake, written in 1934. At that time cake was known especially in Berlin, as well as in other German, Austrian and Swiss cities. In 1949, he was number 13 on the list of the most well-known German cakes.
Ingredients for the dough: 250g
300g sugar 2 tablespoons flour
cocoa powder 7 eggs
Filling: 1.2-liter
cream the best of the 30%
50g sugar 3 leaves gelatine
400g cherry
1 / 4 l cherry juice
50-100ml
cherry brandy and sugar eggs, stir mixer to white (about 15 minutes), flour, cocoa powder, gently combine the beaten eggs. Oven about 30 minutes at 180 - 200 ° C and bake in a round shape.
Divide the dough into 3 parts. Well chilled whip cream with sugar until stiff. If the cake is served during the day in which it is done, you do not have anything to add sour cream. If you later seek to add the whipped cream gelatin dissolved in warm water.
tops of dough soaked cherry juice combined with kirsch, on top of dough set store first and then cherry cream and just the second, third top cakes spread with cream only. Garnish with cherries cake. Bon Appetit
Source: http://www.kirschtorte.de/ , photo http://www.flickr.com/
There are three alternative theories of origin of the name: First, it can black out of chocolate has given the name because it looks like black forest. Secondly, a component of the dough Kirschwasser (kirsch) gave the name, especially that it is manufactured in the Black Forest. It is also possible that the name of the cake comes from the well-known women's costume worn in the Black Forest: the dress is in black, like dough, white shirt and cream. Call History
cherry, cream and cherry brandy, in fact, was in the beginning known, but not in the form of a cake, but as a dessert. Cherries were served with cream, sometimes with the addition of cherry brandy. A cake combining cherries, biscuit and cream (but without Kirschwasser) probably comes from Germany. Today, the Canton of Zug is famous the world over production Kirschtorte Zuger, cake biscuits, formerly contained no cherry brandy. Release the cake from the Canton Basel also exist. Confectioner Josef Keller claims that it invented the Black Forest cake in its present form in 1915 in Cafes ówczesnj Agner in Bad Godesberg. This assertion, however, has never been proved.
the first time mentioned the Black Forest cake, written in 1934. At that time cake was known especially in Berlin, as well as in other German, Austrian and Swiss cities. In 1949, he was number 13 on the list of the most well-known German cakes.
Ingredients for the dough: 250g
300g sugar 2 tablespoons flour
cocoa powder 7 eggs
Filling: 1.2-liter
cream the best of the 30%
50g sugar 3 leaves gelatine
400g cherry
1 / 4 l cherry juice
50-100ml
cherry brandy and sugar eggs, stir mixer to white (about 15 minutes), flour, cocoa powder, gently combine the beaten eggs. Oven about 30 minutes at 180 - 200 ° C and bake in a round shape.
Divide the dough into 3 parts. Well chilled whip cream with sugar until stiff. If the cake is served during the day in which it is done, you do not have anything to add sour cream. If you later seek to add the whipped cream gelatin dissolved in warm water.
tops of dough soaked cherry juice combined with kirsch, on top of dough set store first and then cherry cream and just the second, third top cakes spread with cream only. Garnish with cherries cake. Bon Appetit
Source: http://www.kirschtorte.de/ , photo http://www.flickr.com/
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