Great recipe, thank you so muchh 🙏 quick question, why do u use this method instead of the other method (beating whole eggs with sugar over bain marie until fluffy)? the recipes seem pretty similar to me in terms of ratio of ingredients? same ratio of eggs: sugar: dry ingredients
My goodness,this blank forest cake looks divine.With cherries and chocolate and creamy inside.I never had Black Forest cake ever,except in flavored something like it.But you made me think it’s a fabulous dessert as I saw you present such a thing.
I LOVE that you use a lot of syrup for your cakes, FINALLY someone who understands its value and knows how to do it!! I loathe dry cakes, I refuse to eat those that are not properly soaked in syrup. Gotta put enough in there or all is for nothing, so congrats for your top-tier quality cakes 😊😊.
Great recipe and beautifully decorated cake as always Aya, thank you so much for the video - just a small tip if you add a tiny bit of ground cloves into the sponge it gives it a wonderful flavor, literally just a knife tip of it. My grandmother always did that and my mum says it is a really important ingredient to a Black Forest cake. I have seen recipes where cloves and cinnamon get heated in the cake syrup - so I guess that works just as well.
Ooh, thanks for the tip. I just bought a bag of fresh cherries. I wanted to make a Black Forest Cake with them but looks like I'm going to use a different recipe. The only cherries I can find that sits in syrup is a can of cherry pie mix or jars of jam but those are too tiny and the cherries aren't whole. I'll use your tip to make the syrup. I've made BF cakes a few times but never used a simple syrup on it. I can't wait to try your tip out on my next one. Thanks again... 😉
A beautiful classic. You made it look soooo good with original decorations. The original name in German is "Schwarzwaldtorte" (Schwarzwald = Black forest, a name of a forest in Germany). One of my favourite cakes together with the Sacher cake. And the fishies at the end 😀❤
This is simply stunning...just stunning. I love the combination of cherries + chocolate and have tried to create a bundt cake with both...but failed miserably. I was going to use a Kirsch-cherry syrup drizzled glaze. The cherries are simply too moist to bake properly leaving pockets of uncooked cake (using roughly chopped Toschi Amarena [sour] cherries). Dried cherries are simply not the same even with rehydration in a liquor. I saw a very simple, thin one-layer cake in which the lady put cherries, and the cake seemed to bake properly...but the cake was very thin, and the cherries were simply just cherries. I've realized that the only way to obtain that terrific chocolate + Kirsch-cherry taste which knocks you out is the traditional Black Forest Cake! Christmas always screams chocolate+Kirsch+sweetened sour cherries to me!! You did such a great job!!
Hello Aya, A very beautiful cake and so well presented to show us how to make it. Thank you so much dear lady ❤ I am thinking I may try this next Christmas instead of traditional fruit cake as my husband does not eat dried fruit. I think he would love this cake 😊
Dear Aya thank you so much for sharing such an amazing recipe. May Allah bless you with good health. Someday I really want try to make this cake for my husband InsahAllah. Lots of love 🥰
I just found your channel and I’m in love! Your skills are beautiful and so is your voice. I came here to learn, but I’m now also staying for the relaxation you’ve given me 🎉
I have been searching Black Forest cake recipe, but every one I found required 3 same size of cake tins which I don’t have , I started wondering is it necessary until I found you, you make thing simple and you cake is absolutely most stunning 😮above all , thank you so much❤
Aya im going to make this for my daughter’s Law graduation next month! Thank you for sharing your amazing and inspirational recipes. Everything you make is superb and looks utterly delicious! 🥰🍫🍰🍒🎓🎀🌹🫶🏻
One of the biggest lesson I have learnt is there is 2 ways to beat your egg whites the fast and the furious way or Aye’s way it’s not like the latter it’s measured and calculated to be beaten in a certain way which makes so much sense and as I’ve said before baking is in itself is a science but Aya just takes it to the next level and I love it as it’s lit a fire 🔥 within me and it’s making me challenge myself and I’m learning a technique that I’ve known all of my life but it’s slowed down and it makes sense ❤ Aussie gal is in the kitchen waiting for afternoon tea with Aya ❤
hi Aya! made this yesterday and it turned out BEAUTIFULLY.. the flavours were even nicer when we left it over night in the fridge. some technical questions... what's the difference between a biscuit joconde and a genoise sponge cake? also, do you have a plain vanilla biscuit joconde recipe ? thank you!
I'm SO glad!! Thank you for letting me know! I totally agree, the flavor really get enhanced the next day. About your question, genoise sponge is made by whipping up whole eggs altogether. Biscuit sponge is made by whipping up egg whites and yolks separately. It indicates the difference of methods. Specifically, biscuit "Joconde" is a type of sponge made with almond paste or almond flour to add the unique flavor and texture, using the biscuit method. It is often used for Opera cake or some entremets. I hope that helps!!
@@PastryLivingwithAya thank you! I've made your genoise recipe many many times without fail. between the biscuit joconde and genoise, I prefer the joconde. it's easier to make and somehow retains moisture better (:
Your cake looks very delicious and elegant! In Poland, we make this cake with sour cherries, I recommend it, they contrast so well with the sweetness of the cream and cake:)
Hi Aya! This was a hit when I made it for my neighbour’s birthday. Thank you for the recipe. I would like to bake it again someday but double the recipe. I wonder what baking tin size should I use by then? TIA
What a gorgeous cake! Looks amazing! 2 questions for you: could frozen cherries be used in place of the canned cherries? Also, how long will a cake with whipped cream frosting last in the fridge? Thanks for another great video!
Thank you! About your questions, you could use them but it tastes a lot better with sweetened cherries in my opinion. You could try soaking the frozen cherries in syrup and make compote if you like! Or with fresh cherries. I typically recommend to eat within a few days but it could last for 5 days! Hope that helps!
Wow, best video i've ever seen and i've seen alot. So serene, best background music, soft voice and step by step slowly. But of course the best part was the final product. I wish i had it. Thank you for sharing this recipe i will make one as soon as cherry season is back. 🍒
I am planning on making one of these for the holidays. I went to my local store looking for Kirchwasser. After I explained what it was, they said they would need to order it. Well, there is still time. You always need to plan ahead.
Can you give the tips for what you are doing to get the cake to rise so high. I have made cakes for years and always whipping egg whites but that was quite a lot of rise you reached. I was surprised. Please give tips about that if you can please. Thanks.
Hi there, thank you for your recipe, I have a question: I'd like to bake the cake in 3 cake pans instead of one, since I don't have a tall cake pan, do you think your recipe for cake batter will fill 3, 9" inch cake pans? And would it bake drier, since it's in separate pans, maybe I'd need to add more liquid to batter? Thanks for your help, grateful.
good evening... this cake of yours is picky i have made it before. Now that there will be more people and I want to make a round 30 cm. How many times do you think the ingredients should be multiplied to make the recipe? Thank you very much ❣️ ❣️❣️❣️
Hello Aya, I don’t know if you know this, but Aya means a verse in the Bible or in any holy book, it also means a symbol or representation of a good example. And you are it. Love your accent and everything you make, I would be very proud if I become half as good as you are one day. Wow that cake looks so good it’s a shame to cut into it
hi ...I just watched your video ...I have got searched a lot of supermarkets and bakery shop...but there's no heavy cream available ..can I use whipping cream instead ?...btw I'm from Malaysia...tq
I'm trying to make the cake but I don't have a way to measuring the ounces. I wish you would do it in cupform for people that don't have a scale. Does anybody have those measurements by chance out there?
Is this 180°C with fan setting on? Did I see correctly- you used only bottom heating & fan on? Why only bottom? P.s. Amazing cake and such cute fishies🥰
Very nice black forest cake Aya! They look amazing! Can i bake the chocolate cake in a baking form 18 cm? If i can how much i bake them? Have a nice day and good weekend! 👍👏🍒🍫🍒
Thank you for the lovely video. It's always great to see a fresh take on a classic recipe. However. Please do not use sweet cherries for this cake. They lose much of their taste when being processed as well as not having the distinct tart flavor you look for in a Black Forest Cake. Instead, get sour cherries (I've also seem them as "cooking cherries"). You'll be amazed at the positive effect this will have. If you can only get them frozen, that is perfectly fine. When thawing out, they produce quite a bit of juice. If you want to have more, just top up with whichever fruit juice you want. Cook to soften the cherries a bit; I like to make a compote and spread that (instead of brushing on the juice). Now, as for the alcohol: there's a compromise. If you want to make the cake so both adults and children can have it, obviously don't use Kirschwasser. Instead, serve it in shot glasses for the adults who want to add it to their cake. Just drip some alcohol onto your cake plate, it will get absorbed by the sponge cake. If you don't have to be mindful of alcohol content, try adding the Kirschwasser to the whipped cream (like any liquid, add when the cream is starting to become solid). The fat in the cream takes away the sting of the alcohol, making sure it's not the most overpowering taste in your mouth when you bite into the cake. I apologize if I sound too critical. Overall, I really liked what you did and would eat the cake with relish.
Not at all, I appreciate your perspective! About cherries, I agree, I like with sour cherries compote. I always use griotte cherry. At where I live right now, I could not get griotte cherry specifically on time. When I write sweet cherries, I meant sweetened and not the type of cherry. I'm still learning how they are called in English, so I apologize if I made you confused. I will fix that in the description box. And yes, Kirsch is my favorite but you can avoid as you like!
@@PastryLivingwithAya Thank you for your kind response. ESLspeaker as well, so I understand how difficult it can be to find the correct English term. And sometimes, there really doesn't seem to be a 100% fit. My personal favorite Schnaps is Mirabellenschnaps: a small, yellow plum; the fruit is very sweet and has a distinct taste. If you're ever in Austria, France, Germany (and I think Switzerland?), you are in for a treat. There's also tartes, jams, dumplings, compotes and who knows what else made with Mirabellen. And if you can convince a local to part with their own personal stock of Schnaps, you'll be blown away by the vast difference in quality. Distillation in Western Europe is heavily regulated and typically performed by well-trained masters of their craft. So, no need to be afraid ... you won't go blind. Have a great day and I hope you and your family stay safe.
Ugh, I wish I could save your comment, lol. I just bought fresh cherries but I also have frozen. I was planning on making a BF cake with the fresh ones but after reading your comment now I think I should go with the frozen ones. Choices, choices, lol. I do need to be mindful of the alcohol so thanks for sharing that tip as well. I just love when others take the time out to leave helpful comments and/or their experience of baking the dessert. I'm sure many others will find your comment just as helpful. Thanks again... 😉
Hello, thank you very much for your wonderful recipes but I want to ask you to help me with cup standards because I do not know how to measure them in cups.
Oh, I’d love to sit late afternoon with a slice of this cake and a cup of tea, curled up with a blanket by a French widow, looking out towards a dark forest as the rain falls in wispy droves. Maybe there would also be a copy of Grimms’ Fairy Tales close to hand.
Hello guys! Dark cherries are in season, so I made a black forest cake!🍒 Hope you'll enjoy!
Great recipe, thank you so muchh 🙏
quick question, why do u use this method instead of the other method (beating whole eggs with sugar over bain marie until fluffy)? the recipes seem pretty similar to me in terms of ratio of ingredients? same ratio of eggs: sugar: dry ingredients
@@hypnosesgodchild a l appartement et que vous êtes pas là bas et qu'il à vous de me mettre dans les plus beaux des mots
@@hypnosesgodchild a l appartement et que vous êtes pas là bas et qu'il à vous de me mettre dans les plus beaux des mots
🎉😂😂😂😂😂😂@@hypnosesgodchild
Can you make me one please 🙏🏽
This is, without a doubt, the most lovely Black Forest Cake I've seen. Thank you!
My goodness,this blank forest cake looks divine.With cherries and chocolate and creamy inside.I never had Black Forest cake ever,except in flavored something like it.But you made me think it’s a fabulous dessert as I saw you present such a thing.
If that splendid cake tastes as good as it looks, it's a Grand Prize winner.
This looks
Amazing!!!. It doesn't matter how you call it. It's your recipe.
And looks outstanding!!
Great job. 👍
I LOVE that you use a lot of syrup for your cakes, FINALLY someone who understands its value and knows how to do it!! I loathe dry cakes, I refuse to eat those that are not properly soaked in syrup. Gotta put enough in there or all is for nothing, so congrats for your top-tier quality cakes 😊😊.
Thank you🥰 hope you’ll like it!!
🙈 Thank You.
If you are a good baker, they are not dry.
Great recipe and beautifully decorated cake as always Aya, thank you so much for the video - just a small tip if you add a tiny bit of ground cloves into the sponge it gives it a wonderful flavor, literally just a knife tip of it. My grandmother always did that and my mum says it is a really important ingredient to a Black Forest cake. I have seen recipes where cloves and cinnamon get heated in the cake syrup - so I guess that works just as well.
Thank you for the suggestion! I tried cinnamon before but not cloves. will definitely try next time!🙏
Merci 👍😁
Ooh, thanks for the tip. I just bought a bag of fresh cherries. I wanted to make a Black Forest Cake with them but looks like I'm going to use a different recipe. The only cherries I can find that sits in syrup is a can of cherry pie mix or jars of jam but those are too tiny and the cherries aren't whole. I'll use your tip to make the syrup. I've made BF cakes a few times but never used a simple syrup on it. I can't wait to try your tip out on my next one. Thanks again... 😉
One of my favorites! Love Black Forest Cake! 🍒🍫 Thanks for the recipe and video!
A beautiful classic. You made it look soooo good with original decorations. The original name in German is "Schwarzwaldtorte" (Schwarzwald = Black forest, a name of a forest in Germany). One of my favourite cakes together with the Sacher cake. And the fishies at the end 😀❤
Thank you! One of my favorite traditional cakes also!!😊
Merci 👍
❤❤❤❤❤aaa1
This is simply stunning...just stunning. I love the combination of cherries + chocolate and have tried to create a bundt cake with both...but failed miserably. I was going to use a Kirsch-cherry syrup drizzled glaze. The cherries are simply too moist to bake properly leaving pockets of uncooked cake (using roughly chopped Toschi Amarena [sour] cherries). Dried cherries are simply not the same even with rehydration in a liquor. I saw a very simple, thin one-layer cake in which the lady put cherries, and the cake seemed to bake properly...but the cake was very thin, and the cherries were simply just cherries. I've realized that the only way to obtain that terrific chocolate + Kirsch-cherry taste which knocks you out is the traditional Black Forest Cake! Christmas always screams chocolate+Kirsch+sweetened sour cherries to me!! You did such a great job!!
This looks amazing! All your cakes are just so beautiful, it's hard to choose a favorite.
Thank you🤗🙏
..
I was in Black Forest of Germany， the cake the fed us over there is the best cake 😊 I had in my whole life❤
Hello Aya,
A very beautiful cake and so well presented to show us how to make it.
Thank you so much dear lady ❤
I am thinking I may try this next Christmas instead of traditional fruit cake as my husband does not eat dried fruit.
I think he would love this cake
😊
Thank you😊 Great idea!
That looks FANTASTIC!!! It's a work of art. Thank you for sharing, can't wait to try.
Happy Holidays🎄
Ai un fel minunat de a explica!Am facut multe retete de la tine.Te salut din Romania si merci!😘
That cake is beautiful. I like the special extra touch of the gold leaf. It makes the presentation more special.
Dear Aya thank you so much for sharing such an amazing recipe. May Allah bless you with good health. Someday I really want try to make this cake for my husband InsahAllah. Lots of love 🥰
I just found your channel and I’m in love! Your skills are beautiful and so is your voice. I came here to learn, but I’m now also staying for the relaxation you’ve given me 🎉
I have been searching Black Forest cake recipe, but every one I found required 3 same size of cake tins which I don’t have , I started wondering is it necessary until I found you, you make thing simple and you cake is absolutely most stunning 😮above all , thank you so much❤
Aya im going to make this for my daughter’s Law graduation next month! Thank you for sharing your amazing and inspirational recipes. Everything you make is superb and looks utterly delicious! 🥰🍫🍰🍒🎓🎀🌹🫶🏻
Oh I hope she’ll like it!🥰 Congratulations on her accomplishment!!🎊
Merci pour Les Loups.
This is my favorite type of cake. I love the combination of cherries and chocolate.
And you did an amazing job in your preparation of this cake!!
Thank you so much 🤗
One of the biggest lesson I have learnt is there is 2 ways to beat your egg whites the fast and the furious way or Aye’s way it’s not like the latter it’s measured and calculated to be beaten in a certain way which makes so much sense and as I’ve said before baking is in itself is a science but Aya just takes it to the next level and I love it as it’s lit a fire 🔥 within me and it’s making me challenge myself and I’m learning a technique that I’ve known all of my life but it’s slowed down and it makes sense ❤ Aussie gal is in the kitchen waiting for afternoon tea with Aya ❤
hi Aya! made this yesterday and it turned out BEAUTIFULLY.. the flavours were even nicer when we left it over night in the fridge. some technical questions... what's the difference between a biscuit joconde and a genoise sponge cake? also, do you have a plain vanilla biscuit joconde recipe ? thank you!
I'm SO glad!! Thank you for letting me know! I totally agree, the flavor really get enhanced the next day.
About your question, genoise sponge is made by whipping up whole eggs altogether. Biscuit sponge is made by whipping up egg whites and yolks separately. It indicates the difference of methods. Specifically, biscuit "Joconde" is a type of sponge made with almond paste or almond flour to add the unique flavor and texture, using the biscuit method. It is often used for Opera cake or some entremets. I hope that helps!!
@@PastryLivingwithAya thank you! I've made your genoise recipe many many times without fail. between the biscuit joconde and genoise, I prefer the joconde. it's easier to make and somehow retains moisture better (:
Vive La Joconde.
Your cake looks very delicious and elegant! In Poland, we make this cake with sour cherries, I recommend it, they contrast so well with the sweetness of the cream and cake:)
Hi Aya! This was a hit when I made it for my neighbour’s birthday. Thank you for the recipe. I would like to bake it again someday but double the recipe. I wonder what baking tin size should I use by then? TIA
What a gorgeous cake! Looks amazing! 2 questions for you: could frozen cherries be used in place of the canned cherries? Also, how long will a cake with whipped cream frosting last in the fridge?
Thanks for another great video!
I am asking myself these exact questions. I hope Aya answers you.
Thank you! About your questions,
you could use them but it tastes a lot better with sweetened cherries in my opinion. You could try soaking the frozen cherries in syrup and make compote if you like! Or with fresh cherries.
I typically recommend to eat within a few days but it could last for 5 days!
Hope that helps!
Vive La FRANCE!
Wow! Well done…this is so beautifully done very elegant. Great job!
Wow, best video i've ever seen and i've seen alot. So serene, best background music, soft voice and step by step slowly. But of course the best part was the final product. I wish i had it. Thank you for sharing this recipe i will make one as soon as cherry season is back. 🍒
Wow thank you so much🥺❤️
Made this for my brother's bday. It was delicious!!!
Glad you liked it!!!
Extremely nice black forest cake. I hope I can do a nice one for my dad. Thanks for the great recipe.
Thank you, I bet your dad will love it😊
Breakfast 🍳 as well.
Gestern hatte ich solcher Bilder schon Wunderschönes Wochenende mit Familien Glückliches Weihnachten bringen
Scrumptious 🎉, mouthwatering black Forest🌲😋 🙏.
I am planning on making one of these for the holidays. I went to my local store looking for Kirchwasser. After I explained what it was, they said they would need to order it. Well, there is still time. You always need to plan ahead.
This Black Forest cake is soo pretty! 😊
Thank you!🙏🏻
Love all layers 💘
Can you give the tips for what you are doing to get the cake to rise so high. I have made cakes for years and always whipping egg whites but that was quite a lot of rise you reached. I was surprised. Please give tips about that if you can please. Thanks.
So good thank you...you make baking look so easy and fun🤩if I try this and it comes out right it will be great😍
Thank you🤗 Hope you'll enjoy it!!
I was salivating as I was watching this, I could taste it thru the screen. Yum 😋
Thank you 😋
Tolles Rezept und Ergebnis für eine Schwarzwälder Kirschtorte!!🎂🎂🎂👍👍🇩🇪
Thank you!
Gorgeous cake!.. looks delicious!!❤
I'm so so happy to find your chanel. Thank you. The cake looks amazing.❤
Thank you, I'm glad you found me!
I enjoyed watching it. Am definitely going to try baking 1 for my mom's birthday
Aww so sweet😌 Hope she'll love it! (I bet she will love anything you make ;))
Woaa, this looks so yumm, I can't await to try it! Thank you for the recipe 😍
My pleasure!😊
All of Aya’s recipes look yumm
i'm deadly craving rn how can a cake look that classy???
Amazing cake and looks beautiful.
Did you freeze the cake before taking the ring off?
Thanks 😊
Hi there, thank you for your recipe, I have a question: I'd like to bake the cake in 3 cake pans instead of one, since I don't have a tall cake pan, do you think your recipe for cake batter will fill 3, 9" inch cake pans? And would it bake drier, since it's in separate pans, maybe I'd need to add more liquid to batter? Thanks for your help, grateful.
For me this is the best black forest cake ever 😋
Thank you☺️
A WONDERFUL CAKE!!!!! Thank you.
Looking forward to try it -- this weekend if I find the cherries locally. Thanks!!
Awesome, Hope you'll enjoy!!
I like watching you do the cake beautiful done
Thanks so much 😊
Beautiful results. What do you do with the cakes after?
Thank you! My family enjoyed it through the week!😊
The layers are just amazing 😍😍😍😍
good evening... this cake of yours is picky i have made it before. Now that there will be more people and I want to make a round 30 cm. How many times do you think the ingredients should be multiplied to make the recipe? Thank you very much ❣️ ❣️❣️❣️
Amazing instructional video. The cake looks awesome!
Thank you!😊
I’m surprised you don’t more views and subscribers
I love your channel 💙💙💙
Aww thank you😌🙏
Hello Aya, I don’t know if you know this, but Aya means a verse in the Bible or in any holy book, it also means a symbol or representation of a good example. And you are it. Love your accent and everything you make, I would be very proud if I become half as good as you are one day. Wow that cake looks so good it’s a shame to cut into it
Oh wow! I didn't know! You are so sweet, thank you🙏💕 Of course you will, we just need some practices 😉
Looks beautiful! Bravo!!!🥰🌷🌷🌷
Thank you! 😊
Perfection at ot best!! From one chef to another!!!
Thank you so much!
❤This looks delicious, I can't wait to try it!
Hope you like it!
Gorgeous! I'm going to try and make a replica! (I'm a beginner and am learning)
I hope you'll like it!
hi ...I just watched your video ...I have got searched a lot of supermarkets and bakery shop...but there's no heavy cream available ..can I use whipping cream instead ?...btw I'm from Malaysia...tq
I'm trying to make the cake but I don't have a way to measuring the ounces. I wish you would do it in cupform for people that don't have a scale. Does anybody have those measurements by chance out there?
This is my favourite cake,I’d do anything for Black Forest cake yum 🤤
Haha😁
Love this video.. I am definitely going to try making this cake..
Thank you, I hope you'll enjoy!
Is this 180°C with fan setting on? Did I see correctly- you used only bottom heating & fan on? Why only bottom?
P.s. Amazing cake and such cute fishies🥰
Hi. New subscription 😁 glad to be here love your version of Black Forest cake ❤️
Beautiful cake 😍 it's also my mom's favorite. Will definetly try out this recipe!
I hop you guys will like it!!
Simply Awesome!
You were created to make Cakes & Pastries
Aww thank you😊
Looks amazing!! Think im gonna try this for Christmas this year!! 😊
Sounds great! Thank you.
The work of the artist !
Great job!
I will try to make it .
Very nice black forest cake Aya! They look amazing! Can i bake the chocolate cake in a baking form 18 cm? If i can how much i bake them? Have a nice day and good weekend! 👍👏🍒🍫🍒
Yes, you can do 1.5-2 times of the recipe depending on how thick you want!
Thanks, you too ;)
@@PastryLivingwithAya Thanks! 🙂🙂🙂
It's not beautiful it's amazing 👍 you are creative 🙏👌👌💝
I like your presentation. It’s very calming.
I made it and it was DELICIOUS!
Wow! This looks soooo gooood 👌 thank you for sharing, I will try to make it ❤
Thank you😊
That was indeed amazing Iam going to try it. Come again with an amazing vanilla. I HV tried it but not getting a good result pliz
Looks absolutely delicious! I am finally inspired to make this! Thank you
looks so delicious 😋 Thank you for sharing I am a new subscriber from Perth Western Australia 🇦🇺
Thank you for subscribing! I heard so many times Perth is a beautiful place!
I'm so glad! Thank you for sharing it.
@@PastryLivingwithAya Thank you, yes very blessed to be born and living here . Where in the world are you from?
It's so yummy yummy yum cake I love it
My very favourite cake!
Nice recipe. Why not stabilize the whipped cream with some cream of tartar?
Aya, thank you for this amazing cake. 🇵🇹😘
My pleasure!😊
😊
.
Hi ! Love this video! How do you stabilize your whip cream? Does the whip cream fall apart after a few hours? Thanks in advance
Right after I finished coating, I chilled in a fridge. It’s not going to fall apart unless you leave it in warm room temperature for hours.
@@PastryLivingwithAya thank you so much!! ! You are such a good Baker! Beautiful cakes etc...
It is so decadent.
Thank you for the lovely video. It's always great to see a fresh take on a classic recipe.
However.
Please do not use sweet cherries for this cake. They lose much of their taste when being processed as well as not having the distinct tart flavor you look for in a Black Forest Cake.
Instead, get sour cherries (I've also seem them as "cooking cherries"). You'll be amazed at the positive effect this will have.
If you can only get them frozen, that is perfectly fine. When thawing out, they produce quite a bit of juice. If you want to have more, just top up with whichever fruit juice you want. Cook to soften the cherries a bit; I like to make a compote and spread that (instead of brushing on the juice).
Now, as for the alcohol: there's a compromise. If you want to make the cake so both adults and children can have it, obviously don't use Kirschwasser. Instead, serve it in shot glasses for the adults who want to add it to their cake. Just drip some alcohol onto your cake plate, it will get absorbed by the sponge cake.
If you don't have to be mindful of alcohol content, try adding the Kirschwasser to the whipped cream (like any liquid, add when the cream is starting to become solid). The fat in the cream takes away the sting of the alcohol, making sure it's not the most overpowering taste in your mouth when you bite into the cake.
I apologize if I sound too critical. Overall, I really liked what you did and would eat the cake with relish.
Not at all, I appreciate your perspective! About cherries, I agree, I like with sour cherries compote. I always use griotte cherry. At where I live right now, I could not get griotte cherry specifically on time. When I write sweet cherries, I meant sweetened and not the type of cherry. I'm still learning how they are called in English, so I apologize if I made you confused. I will fix that in the description box.
And yes, Kirsch is my favorite but you can avoid as you like!
@@PastryLivingwithAya Thank you for your kind response.
ESLspeaker as well, so I understand how difficult it can be to find the correct English term. And sometimes, there really doesn't seem to be a 100% fit.
My personal favorite Schnaps is Mirabellenschnaps: a small, yellow plum; the fruit is very sweet and has a distinct taste.
If you're ever in Austria, France, Germany (and I think Switzerland?), you are in for a treat. There's also tartes, jams, dumplings, compotes and who knows what else made with Mirabellen.
And if you can convince a local to part with their own personal stock of Schnaps, you'll be blown away by the vast difference in quality.
Distillation in Western Europe is heavily regulated and typically performed by well-trained masters of their craft. So, no need to be afraid ... you won't go blind.
Have a great day and I hope you and your family stay safe.
Great Cooking Crypt.
Ugh, I wish I could save your comment, lol. I just bought fresh cherries but I also have frozen. I was planning on making a BF cake with the fresh ones but after reading your comment now I think I should go with the frozen ones. Choices, choices, lol. I do need to be mindful of the alcohol so thanks for sharing that tip as well. I just love when others take the time out to leave helpful comments and/or their experience of baking the dessert. I'm sure many others will find your comment just as helpful. Thanks again... 😉
Hi looks fantastic. I am just about to make it and have doubled up yhe ingredients, just wondering do you add any baking poweder?
I didn’t add in this recipe! The sponge rises mainly because of the whipped egg.
It’s such a luxurious cake.
Love this cake! 😊
beautifully well done !!!! gut gemacht
Oh! what a beautiful cake and my favourite too, yumm❤
Amazing mouth watering recipe ❤❤❤❤❤
Do we need to add baking powder or baking soda to the floor ?
It's beautiful you so talented....thank you 😘❤
Thank you😌🙏
The only thing wrong with this cake is it's NOT a ten-inch instead of six. BEAUTIFUL!
Thanks Aya. Can’t wait to make it 🥰
Welcome🥰
Hello.. for chocolate curls what kind of chocolate you use? Compound or couverture? Thankyouu
This time I used Ghirardelli Chocolate Baking Bar. But I gotta say it tastes better with couverture!
This was a marvelous recipe where can I purchase the gold leaf 🌿
You might try craft stores. Gold is inert and safe to consume. Gold leaf is use for decoration in bookbinding and the like.
So tempting …. Look so delicious 🎂….love it 😍
Thanks😊
Hello, thank you very much for your wonderful recipes but I want to ask you to help me with cup standards because I do not know how to measure them in cups.
I really enjoyed your video it was great I would like to make a cake like that thank you so much
Oh, I’d love to sit late afternoon with a slice of this cake and a cup of tea, curled up with a blanket by a French widow, looking out towards a dark forest as the rain falls in wispy droves. Maybe there would also be a copy of Grimms’ Fairy Tales close to hand.
That sounds like a perfect way to eat this cake!😁❤️☕️ love it!
Your creations are very inspiring. If you lived in the UK I’d say you should apply for The Great British Bake-off ☺️🫖☕️🍰
I enjoy that show so much! The show got lots of fans! I praise them for baking under a hot sun😆
I am drooling over this cake wwwwoooow 😮👍👍👍👍
Thank you😋