Probably the sweetest treat of the region

 

You know it for sure, the delicious temptation made of cream, chocolate shavings and cherries with a dash of kirsch? Since the thirties of the twentieth century, the Black Forest Cake is well known, a real export hit and is also produced and served far outside the Black Forest, practically everywhere in the world. They are even said to exist in faraway countries like Tibet, perhaps not always prepared quite true to the original, but the name alone makes the taste. You'll notice that too when you try one.

 

How the recipe originated is still unclear. Conjecture suggests that either the Black Forest woman's costume with the red Bollenhut and the black dress including white blouse could have led to the naming of the cake. However, it could also have been due to the ingredient Black Forest kirsch. In any case, in the 19th century there was a dessert in the Black Forest that was made from kirsch, boiled cherries and cream. Possibly the tart originated from it. The first written record of a cherry tart recipe can be found in 1934 in a book by Johannes Martin Erich Weber from Dresden.

 

The base of the cake is a shortcrust pastry. Several layers are applied on top, to which chocolate sprinkles, cream, kirsch and cherries are added. Of course, the recipe can be varied somewhat. Individual intermediate layers are formed with a chocolate sponge.

 

If you want to measure yourself as an amateur chef against like-minded people and professional pastry chefs, you can do so at the Black Forest Cherry Cake Festival in Todtnau. Since 2006, the festival has been held every two years.

 

In addition to the kirsch cake, there are seasonal cake specialties in the Black Forest. The strawberry cake in the spring and the plum cake in the summer are particularly worthy of mention.