“Two girls cooking on two continents”? This week it’s more like “Two stressed moms improvising on two continents.” The plan was to make black forest cake, a traditional German cake. My mom Anne provided her a super simple and popular recipe. Anne is not much of traditional mom in the kitchen. Everything has to be quickquickquick, so for sure she is not going to go through the trouble of making a 5 layered black forest cake with 12 perfectly distanced whipped cream towers on top, crowned by cherries. No, Anne’s recipe only calls for one layer of chocolate dough, one layer of cherries and one layer of whipped cream. German efficiency… As you guys know, Liz is a full time working mom with 12 projects on the side, one of them being her daughter Selma. So she skipped the dough making and used pre-made Tortenboden (baked pastry case) and then tried to make up for this cheap shortcut by giving the cake layers. Fine… She assured me that the cake tasted good either way and no one would ever know (I guess she didn’t realize I would mention this to our 12+ million blog followers)!
I on the other hand had other problems to deal with. Of course I followed my mom’s recipe for the dough to the T, like a good daughter is supposed to. But then finding cherries in a glass in the US?? Can somebody please leave a comment and tell me why I can’t find cherries over here? I am not talking about those pink super sweet ones that you put on top of a milkshake. I am talking normal cherries, in their own juice, in a glass. Please help.
So I had to replace them with an all American favorite and very seasonal substitute: cranberries. How convenient that Thanksgiving is coming up and I see cranberries EVERYWHERE – while looking for cherries. They are really sour and make a great counterpart to the sweet dough and the sweet cream. So good. Ok, enough talking now, here is Anne’s black forest cake:
200g hazelnut flour or almond flour
100g melted semi sweet chocolate
1 teaspoon of flour
Mix all dry ingredients together, then add the liquid ones. Pour dough into a spring form and bake at 160° Celsius (320° Fahrenheit) for 40-45 mins. Let it cool down completely before adding the other layers.
For the cherry (cranberry) layer:
1,5 glass of sour cherries in a glass (I used two handful of fresh cranberries)
1 box of red jello (Tortenguss)
Bring the cherries with their juice to a boil, add the jello and let it cool down. The liquid should be kinda thick at this point. Pour it on top of the baked and chilled dough. Let it cool down completely before adding the cream.
For the cream top:
Whisk heavy cream with 2 teaspoons of sugar until stiff. Add to the layer of cherries (cranberries). Add chopped up chocolate in any creative way that you feel like.