Posted on August 27 2012

Schwarzwälder Kirschtorte, worthy of an 80th birthday celebration

Dan’s grandpa celebrated his 80th birthday this past weekend and requested a cake.  When asked what he liked, Dan’s grandma suggested something with cherries, and this was the first thing that came to mind.  Schwarzwälder Kirschtorte is much more exciting to say than what English speaking counterparts call this: Black Forest Cake.  And, we don’t even acknowledge the star of the show – cherries (kirsch) in our translation!  Anyhow, I’d never made such a cake, but I definitely have eaten it before.  I used this recipe from Saveur that went the traditional German route, soaking the tart cherries with Kirsch (cherry liqueur), and including a bit also into the whipped cream frosting and the cherry syrup that you brush onto each cake layer.  Instead of decorating the cake with the kirsch-soaked tart cherries, I thought it would be more beautiful to have sweet cherries, stems and all, adorning the mounds of whipped dream frosting.

Since I forgot the candles at our house, this amazing little wax birthday candle set was pulled out of the back of some closet.  Isn’t it adorable?  I didn’t even care that it crushed the chocolate curls I worked so hard on!  And, I didn’t even care that Dan’s grandpa called me Amy a few times – it’s was his birthday after all, and that cake was delicious.

  1. Megan says:

    Whoa! Such a pretty cake! It looks so tasty too!

  2. Wendy Stewart says:

    Gorgeous cake…almost a shame to eat it…almost

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