Schwarzwalder Kirschtorte Black Forest Cake

May 4, 2016

To:      Gerald Stenson

Diplomat Bakery

Richmond BC

diplomatbakery@gmail.com

www.diplomatbakery.com
tel      604 241 9134

Hi Gerald

I have been searching for an authentic Black Forest Cake in the greater Vancouver area.  I tried several and came close to one but it wasn’t quite right.  It did not have dark or black cherries and the kirsch if any was very very faint.  

So when I called you, I was taking a chance but the way you described it sounded close to the real McCoy.  And it was.  We (my friends and I) were very very pleased with your Black Forest Cake.  It met the requirements of a true Black Forest Cake, see http://www.germany-insider-facts.com/black-forest-cake-recipe.html.  And more.  Your accord in the substantial amount of kirsch-soaked dark cherries is commendable.  I can smell and taste the kirsch.

We will tell others of how honest you are in your baking, and true to the provenance of a classic with a progressive touch – the dark chocolate mousse layer at the bottom also laden with kirsch-soaked dark cherries.

With a decent price too! (CAD$37.00 for an 8 inch – good for 8 people a slice each)

Thank you Gerald.

Yours

Joseph

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From Germany Insider Facts

According to the German guidelines for fine pastries a black forest cherry cake must include the following ingredients.

• chocolate sponge layers, the bottom layer can also be a sweet shortcrust pastry
• whipped cream or buttercream, or a combination of both
• cherries and Kirschwasser (cherry schnapps, Kirsch) The cherry spirit flavour must be noticeable
• the gateau is covered with whipped cream or butter cream and decorated with cream roses, cherries and grated chocolate.  

My Note: Most bakeries  and supermarkets only use the sweet red maraschino cherries 

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Saveur Magazine featured a short article on how Black Forest Cake is served in the Black Forest region of Germany – see http://www.saveur.com/article/kitchen/saveur-100-black-forest-cake:

Schwarzwalder kirschtorte (literally "Black Forest Cherry Torte") as done by the konditormeister Georg Klumpp, of Cafe am Eck “baptizes his creation with a good long pour of kirsch over the top, just as his grandfather did. Each bite was a creamy, boozy, sweet-tart joy.”

“Konditor” is a noun derived from German, meaning confectioner or pastry cook. “Meister”, also originating in Germany means a person of great skill or authority in a particular field.

So I had a bottle of Kirsch (40% alcohol distilled in Austria) - a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry – to douse my Black Forest Cake from the Diplomat Bakery

Provenance it must!

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To read the history of the Black Forest Cake, see Food Timeline