Black Forest cake Liverpool is made with multiple layers (usually 4), of chocolate sponge cake, cherries, and whipped cream. The cake is decorated with whipped cream, chocolate shavings, and cherries. The flavoring for the whipped cream is Kirschwasser (cherry syrup). To add moisture and flavor, the bottom layers of sponge cakes are also brushed in Kirschwasser (cherry syrup).
Many theories exist about how the original name of the cake came to be. According to historians, the cake's name could have been derived from the Black Forest's traditional dress worn by Black Forest women. The black dress looked just like the chocolate flakes, while the blouse was white like cream. The hat features red pom-poms that resemble cherries and has red pompoms. German for Schwarzwalder Kirschtorte, it is also known as Gateau or Black Forest Cherry Torte.
Black Forest Cake Liverpool: Where to Find It
Black Forest cake Liverpool is a popular German dessert, but it's also a common dessert in Austria, Switzerland, and Italy (especially in Trentino Alto Adige, the northern region).
These countries have virtually identical Black Forest cakes. However, they use few variations. In all three countries, it is common to use dark wild cherry (which can be a little sour).
Kirsch is a distinguishing feature. You can substitute this alcoholic ingredient with rum, especially in Austrian versions. Or you can omit it entirely (as is the case in some Swiss and Sudtirol areas).
Black Forest Cake Liverpool History:
16th Century – Historians believe it was created in the Black Forest Region (Der Schwarzwald) in Baden-Wttemberg. Schwarzwald is a romantic German word that refers to darkness and mystery. This was the era when chocolate was introduced to cakes and cookies for the first time. The region is well-known for its Kirsch, or Kirschwasser (a clear cherry brandy made with the sour Morello cherries) and sour cherries. This delicious chocolate confection is a combination of cherries and chocolate. This brandy is believed to be the reason why the cake was named.
1915 - The Black Forest Cake's history
Josef Keller (1887-1981), is the inventor and creator of the Black Forest cherry pie. Keller was the pastry chef at the Caf'Ahrend (now called Agner) in Bad Godesberg. He created the first "Schwarzwalderkirsch", also known as the "Black Forest Cherry" in 1915.
Josef Keller started his caffein Radolfzell after he was discharged from the military. August Schaefer was an apprentice to Josef Keller at Radolfzell from 1924-1927. Josef Keller shared his original recipe book with August Schaefer after many years of collaboration. Claus Schaefer (current Konditormeister at the Triberg CafSchaefer), was Josef Keller's son and has continued to make Josef Keller’s original recipes.
The original recipe and recipe book for the world-famous "Schwarzwalder Kersch" can still be found today with Claus Schaefer, August Schaefer’s son. Claus Schaefer is currently the head chef at Triberg’s Konditorei Schaefer.
1930 - Udo Rauch, Tingen town archivist, has found evidence that Erwin Hildenbrand was the master patissier who invented the Black Forest gateau at the CafWalz, Tingen in 1930. He was previously working in various places in the Black Forest.
1949 - This cake was rated as the 13th most well-known cake in Germany.
Traditional chocolate sponge cake comprises layers of chocolate sponge cake with whipped topping and cherries. It's also covered with chocolate chips and whipped cream on both sides.
The traditional recipe calls for Kirschwasser, also known by the name 'Kirsch,' a cherry liqueur that is similar to brandy.
This beautiful chocolate cake is loved in every season. We also offer an eggless version.