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| The confectioner Josef Keller claims to have invented ''Schwarzwälder Kirschtorte'' in its present form in 1915 in the then prominent Café Agner in ]. This claim, however, has never been substantiated. <ref></ref> | The confectioner Josef Keller claims to have invented ''Schwarzwälder Kirschtorte'' in its present form in 1915 in the then prominent Café Agner in ]. This claim, however, has never been substantiated. <ref></ref> | ||
| ''Schwarzwälder Kirschtorte'' was first mentioned in writing in 1934 |
''Schwarzwälder Kirschtorte'' was first mentioned in writing in 1934<ref>Book: ''250 ]-Spezialitäten und wie sie entstehen'', J.M. Erich Weber, Dresden 1934</ref>. At this time it was known especially in ] as well as at good confectioners in German, Austrian and Swiss cities. In 1949 it took 13th place in the list of best-known German cakes. From this time onwards, ''Schwarzwälder Kirschtorte'' became world-renowned.<ref></ref> | ||
| ==See also== | ==See also== | ||
Revision as of 22:59, 24 January 2008
Black Forest gateau (also commonly called Black Forest cake in Canada, the USA and Australia) is the English name for the southern German dessert Schwarzwälder Kirschtorte (literally "Black Forest cherry cake"). It is a popular dessert throughout Germany, Austria and the rest of the world.
Typically, Black Forest gateau consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser is added to the cake, although other liquors are also used (rum is common in Austrian recipes). In the USA, Black Forest gateau is most often prepared without alcohol.
History
The earliest combination in the Black Forest of cherries, cream and Kirschwasser was probably not in the form of a cake but instead as a dessert. Cooked cherries would be served with cream and perhaps Kirschwasser. A cake combining cherries, biscuit and cream (but without Kirschwasser) probably originated in Germany. Today, the Canton of Zug is world-renowned for its Zuger Kirschtorte, which is a biscuit-based cake formerly oozing with Kirschwasser. A version from the Canton of Basle also exists. The confectioner Josef Keller claims to have invented Schwarzwälder Kirschtorte in its present form in 1915 in the then prominent Café Agner in Bad Godesberg. This claim, however, has never been substantiated.
Schwarzwälder Kirschtorte was first mentioned in writing in 1934. At this time it was known especially in Berlin as well as at good confectioners in German, Austrian and Swiss cities. In 1949 it took 13th place in the list of best-known German cakes. From this time onwards, Schwarzwälder Kirschtorte became world-renowned.
See also
References
- Black Forest Cake recipe
- Confectionery Museum Kitzingen (Black Forest), data collection about the Black Forest Cherry Cake in history
- Book: 250 Konditorei-Spezialitäten und wie sie entstehen, J.M. Erich Weber, Dresden 1934
- Todtnau Tourism Information (same text in German)