Try to make Black Forest Cake

Soak it in Kirschwasser, make whipped cream, candy some cherries, and you'll have a single-layer black forest cake.

It's so strange. It's so firm and springy. It's like eating chocolate flavored memory foam.

I used this recipe, if anybody cares to critique it. It's supposed to be a sponge cake,

>6 eggs
>1 pinch of salt
>180 g sugar
>100 g flour
>50 g cornstarch
>50 g cocoa

essen-und-trinken.de/rezept/355903/rezept-fuer-schwarzwaelder-kirschtorte.html

Maybe not be so fucking loud while you stomp around the kitchen next time. Shit probably just collapsed

>180 g sugar
>100 g flour

I'm no baking expert, but this seems wrong to me. If I'm wrong, feel free to say so, but almost twice the sugar to flour doesn't sound right at all.

Serves me right for having trusted the krauts to know their own recipes. Now I have a pot of cherries that aren't sour enough, and a bottle of shit "kirsch" that tastes like rubbing alcohol flavored with cough syrup.

I make my own chocolate cake mix, and the weight of the sugar is about 1.5x that of the flour.

It's actually not, which is why cake is basically horrible for you.

1)you did a bad job mixing the wet and dry ingredients. beat the eggs very high and FOLD them into the dry flour and sugar.

2) you made one cake. If you want three layers, make 3 cakes and put tgem on top of each other with the frosting inbetween

its the traditional black forest cake, its very good. the extra sugar is needed because of the large amount of cocoa

You're doing something wrong...

>essen-und-trinken.de/rezept/355903/rezept-fuer-schwarzwaelder-kirschtorte.html

I'm 99% sure you fucked up by either not beating the egg whites enough, or overmixing the batter after adding the beaten egg whites. Possibly both.

Is it possible to beat the egg whites too much? I went for "stiff peaks".

Also I just finished washing all the dishes. Holy shit that chocolate batter was like glue. It's time for round two.

2 gay sick fucks tongue fuck

>CORNstarch
>Traditional German cake

Want to know where you messed up, Op?

>new york style black forest cake

Vaterland reporting in, don't blame us faggot. It's not our fault you can't bake for shit.

Also, Kirchwasser is amazing. Fuck you.

looks like youre missing about 2/3 of volume. did you mix the batter again after beating the eggwhites? recipe says you're supposed to use a sieve to put the flour cocoa powder mix on top of the egg whites then mix carefully with a spoon

>kirschwasser is amazing

Oh I'm sure it is. I tried very hard to find some. They don't sell it in America. That's why the $12.50 bottle of gasoline with artificial cherry flavoring is what I have.

I've pre-mixed the dry stuff. Autistically measured out

>42 tbsp flour
>6 tbsp + 3 1/4 tsp cornstarch
>10 tbsp coca

These ratios are all within 0.5 of being gram-exact as I can get without actually having a scale. Also

>6 egg whites
>6 egg yolks
>"Kirsch"

Then you overmixed the batter. You can't simply mix in beaten egg whites, you have to fold them in carefully (and this is stressed in the recipe) so that the air bubbles stay intact

If you do it properly, the egg whites will act as a leavening agent and cause the batter to rise.

Alright boyo's here we go, pinch of salt and six egg whites. Meet Hamilton the one legged mixer.

As the recipe says, UNTIL STIFF.

anyone have a screen grab of a similar thread where the OP was making cookies and it was eventually discovered that he thought "2 1/4 cups flour" meant two quarter cups (in other words, 1/2 a cup total)?

I thought this was going to be a similar situation. Waiting to see the process.

Egg whites are stiff. Will now slowly add in sugar. Bottle of kirsch is rocking back and forth on my unsteady table as I type, as if laughing at me. Fuck you, kirsch.

waiting for op to fuck it all up

Sugar is in. Yolks are next.

DO I CONTINUE TO BEAT WITH YOLKS ADDED?

WHEN DO I STOP BEATING?

seems like some euro version of chocolate pound cake?

made recently/turned out great:
1 cup butter
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
3 cups sugar
5 large eggs
1 cup milk

cornstarch and no butter (or oil)/no baking powder seems strange and """thick"""

no escaping the memes

Yolks are I. I stopped after it looked homogenous. Do I continue or do I sift in dry ingredients now?

It's cracking me up how there were ten master bakers in the thread a minute ago and now OP is doing a cook along and NOBODY is replying

Did you add the sugar to the egg whites like it says in the recipe?

Sift the dry ingredients in, then fold them in CAREFULLY using a spatula. DO NOT USE THE MIXER.

Yes. I folded in the dry ingredients as gently as I could, but it still didn't "flow" into the pan quite like in the video and I don't think it's enough volume. Sponge cake doesn't rise at all while baking, does it?

shouldnt have used the mixer when getting the yolks in desu.he went too far already :,(

this step just makes me die
fat kills the egg whites
you could try stirring the yolks into the dry, folding the whites into that, I dunno if that will work any better

WHY DIDN'T YOU WARN ME

YOU COULD HAVE PREVENTED THIS

I'm not sure how to make the icing. The recipe says "Cream and 3 tablespoons sugar until stiff." Which is like...do I mix them with the beater? What? Video glosses over that step too. Will this make icing?

sorry I tried to, but I'm at work and kept having to do stuff before I could make a coherent post
I'd come back and you had progressed further

was going to talk about folding technique, too, but someone else mentioned that

seems to me sort of like a devil's food cake, but I've always used cream of tartar and some baking soda in that

Icing is rare in German baking, especially in cakes. A Black Forest Cake is made with whipped cream only, and whipping cream with sugar will get you exactly that.

Well I'm disappointed. I guess I could "almost" cut this into two layers.

Fuck me I'm out of eggs too. Should I make a last ditch run to the grocery store to get eggs and give it one more go? Here's what I'm gathering:

>beat the ever living shit out of the whites
>DO NOT BEAT THE YOLKS
>fold gently the sifted dry

>whipping cream

Wait wait wait. So Schlagsahne is "whipping cream" and not "whipped cream"?

Actually, Schlagsahne in German means both whipping cream and whipped cream.

If you're really gonna give it another go, Try a recipe that's a bit more fool proof, You've had enough failures for one day. I'll even go through the trouble of find and translating another German one for you if you want.

For your future reference, fat fucks whipping egg whites as another user said. It's why if you have any oils on your bowls, your egg whites won't whip correctly. That's your big fuck up. My advice is to mix everything else up and then fold that gently into the whites. Always pretty much that way. Mix with the whites as the last step to avoid deflating the whites.

What if I added an extra egg white, but not an extra yolk? It felt like there was just not enough whites proportional to the dry, even before I added the yolks and made it all slimy.

I found a pretty good recipe that uses whole eggs, eliminating the problem altogether.

Video: youtube.com/watch?v=OHwPCEheNwE

Recipe: sallys-blog.de/suesse-rezepte/torten-und-sahnerollen/item/123-schwarzwalder-kirschtorte

You could probably just use that for the batter, and then do the rest according to your old recipe.

I'll translate it, if you want.

Try your hand at some pizza.

Mate not all recipes are good. Try using a different one. Remember what they say about doing the same thing over and over again.

That sausage looks smelly as fuck

I really wish these things occured naturally and weren't emotionally wrecked nutcases

How can a cake go up without baking powder or sodium bicarbonate? And how can you make a cake with 100g flour?

bigbaketheory.com/2012/01/23/all-about-leavening/

Whipping the egg whites beforehand introduces fine air bubbles into the dough, which, by itself, is a form of leavening. In the oven the high temperatures will cause these air bubbles to rise, which makes the cake go up a bit more.

souffles are a thing, as is angel food cake
I wouldn't rely on google translate for a decent cake recipe, though, and I don't speak German, so I can't say exactly where the procedure is screwy or if it's just a shitty recipe.

TLDR

bad recipe with unnecessary shit to avoid baking powder

So OP just failed at his whites whipping technique

Essen & Trinken is pretty much the German equivalent of Cook's Illustrated. They've been doing the whole test kitchen thing for decades and usually won't publish recipes without testing them.

This particular recipe definitely checks out, it's not unusual for a cake like this to be made without baking powder or other chemical leavening agents.

It's a basic sponge cake recipe. It wasn't designed to avoid baking powder. People have been making it this way since long before bakign powder was even a thing.

OP here. I came back from the grocery store with a secret weapon: Jumbo eggs. Not only Jumbo eggs, but Jumbo NAMEBRAND eggs.

>beat eggs until soft droopy peaks form
>add sugar
>beat until stiff peaks form
>beat until stiff peaks form
>beat until stiff peaks form
>holy SHIT why aren't stiff peaks forming
>like 30 minutes later jesus christ
>whatever close enough, throw in the yolks, start folding yolks and dry chocolate/flour into whites
>too much dry stuff it'll never all mix
>fuck it close enough INTO THE PAN AND OVEN NOW NO WAITING
>get this

[spoiler]DEUTSCHLAAAAAAAND[/spoiler]

No. This is fundamental. It should be one of the first things you learn to do when starting out in cakes.

Well, it seems like you got the size right this time around.

What about the texture, though? Is it actually fluffy and spongey now, or did you simply end up making a bigger version of your original memory foam attempt?

Here it is next to the second attempt. Basically a full 1/3 inch taller.

It's much less dense, I know that because I accidentally touched it with my hot pads when I was trying to check done-ness and it almost vaporized. Still cooling off.

You should be able to work with that.

Flip it before slicing and assembling it, so the uneven top layer is at the very bottom. Makes it look nicer.

Good luck slicing that into three.

I need to make another grocery run. I only got two tubs of cool whip (fuck whipping my own cream after all those eggs), and I don't think it'll be enough. I might get a can of sour cherries too, to augment my pot of fresh cherries that I spent all that time pitting and trying to reduce (they were not juicy AT ALL).

Do you recommend trying to make the layers with a knife or with a piece of sewing thread?

You've been using a hand mixer, you ponce. Also fuck you for using cool whip. At least get something like redi-whip if you are going to be a stupid asshole. Get an ice bath under your bowl of heavy cream and it'll whip up in no time.

I usually use a long knife, but you may also want to find something to spin the cake on. That was you'll get more even cuts.

How stable is home made whipped cream? This cake is going to an office cook-off tomorrow. Do you think I could make it in the morning and have it not melt and fall apart by lunch?

Make sure you whip it enough to make it stiff and keep it from becoming runny, but not so much that it starts to get lumpy.

Not sure how it is in the US, but in Germany you can buy a special kind of gelatin based powder you add to your cream before whipping it that keeps it from melting.

Alright, I bought some heavy cream. I think all I can hope to do is whip it in the morning (neighbors are already mad with me running appliances this late), put it on ice, and then just assemble the whole cake right there in the office.

OP if you want to know how to macht the real Schwartzwald Küchen, lass mich know ok?

good looking cookie you got there

it has nothing to do with krauts.
and that cake you baked too

Now you can make a nice 7 or 8 layer cake.

OP, I admire your dedication, but why didn't you just try to find a different recipe?

hows it looking?

>op discovers how brownies were invented

OP here. I got 5 hours of sleep and now I'm ready to start whipping a fuck load of heavy cream and confectioner's sugar. Tried cutting the layers with a piece of thread, but my dollar store sewing kit thread broke. Used a knife instead.

I'm using Alton Brown's ratio. 3 cups of heavy cream to 6 tbsp of confectioner's sugar. Should I throw in 1/2 tsp of vanilla extract or leave it be?

Fuck forgot my picture.

use a box cake mix next time

Throw in the vanilla. keep the cake cool after you build it to let it solidify.

proud of you op. looks good

Das ist keine Schwarz Wald Torte.

You can add some vanilla extract if you want. In Germany people sometimes add vanilla infused sugar. Actual vanilla extract is so rare here (if you can find it at all, it's sold in tiny quantities) that most people regularly using American recipes simply make their own.

Fuck fuck fuck shaving chocolate with a knife takes forever. I can't be late for work. One more pic and then I need to skedaddle.

I hope your homemade whipped cream holds up, Veeky Forums.

Tada! Black Forest Cake!

I feel like this thread would really come full circle if the next picture op uploads is the cake dropped on the ground

>Veeky Forums

dick in cake

op here

Is it called black forest because it looks like someone sprinkled tree bark sawdust on it?

>black forest cake
Do americans really call it this? It's a fucking black forest gateau, you idiots.

YOU HAD ONE JOB

First day on Veeky Forums?

black forest is the name of some mountains you duck

lol good job op. looks good

>NAMEBRAND eggs.
Are they from name brand chickens?