Sprinkle the sugar mixture over the cherries and mix well to combine. Whisk the remaining 2/3 cup sugar, cornstarch and salt together in a small bowl. Heat over medium heat, stirring occasionally, until the sugar dissolves and the cherries begin to soften and become juicy, 5 to 7 minutes. Retrieved 28 August 2020.For the filling: Place the cherries and 1/3 cup of the sugar in a large pot and stir well to combine.
Archived from the original on 16 March 2014. ^ "A "Day Trip" to Stuttgart, Germany for Tanjong Pagar Residents"."Torten News | Größte Schwarzwälder Kirschtorte der Welt hergestellt". ^ "Deutschlandmagazin 3.0 - Deutschlandmagazin 3.0 - Nachrichten Germany - Deutschland aus Lifestyle Politik Reise und Tourismus Auto Motor Sport | Schwarzwald".^ "Weltgrößte Schwarzwälder Kirschtorte im Europa-Park - Europa-Park".250 Konditorei-Spezialitäten und wie sie entstehen: Der praktische Unterricht in 500 Bildern von Werdegängen aus 24 Fachabteilungen bei kleinster Massenberechnung. ^ "Erfindung: Schwarzwälder Kirschtorte - Schwarzwaldregion Belchen".^ Confectionery Museum Kitzingen, data collection about the Black Forest Cherry Cake in history Archived 25 December 2007 at the Wayback Machine.Archived from the original (PDF) on 7 April 2012.
^ "Leitsätze für Feine Backwaren" (PDF).^ a b c "Germany: Schwarzwälder Kirschtorte (Black Forest Cherry Cake)".^ "Black Forest Cake History and Recipe, Schwarzwälderkirschtorte, Whats Cooking America".On 9 December 2012, a team led by chefs Jörg Mink and Julien Bompard made Asia's biggest Black Forest cake at the S-One Expo in Singapore. The record for the world's largest authentic Black Forest gâteau was set at Europa Park, Germany, on 16 July 2006, by K&U Bakery. In 1949 it took 13th place in a list of best-known German cakes. At the time it was particularly associated with Berlin but was also available from high-class confectioners in other German, Austrian, and Swiss cities. Schwarzwälder Kirschtorte was first mentioned in writing in 1934. A long time ago, cherries, cream, and Kirschwasser were combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, originated in Black forest region famous for its cherry trees. This claim, however, has never been substantiated. The confectioner Josef Keller (1887–1981) claimed to have invented Schwarzwälder Kirschtorte in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km (310 mi) north of the Black Forest.
Some sources claim that the name of the cake is inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut. This is the ingredient that gives the dessert its distinctive cherry pit flavor and alcoholic content flavor. The dessert is not directly named after the Black Forest mountain range in southwestern Germany.Īccording to one school of thought, the name is derived from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser), which is distilled from tart cherries.
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