Black Forest Cakes conjures up images of the luscious creamy cake served in Bavarian coffeehouses or made in kitchens from German Alpine towns like Obernheim to big metropolises like Munich. Not surprisingly this famed chocolate cake is also big in other parts of the world. Let's face it , it is hard to resist.
Regular contributor Priya Kirishna wrote about this delicious treat in today's New York Wednesday Food section. Black Forest Cake had been a staple on German dessert tables for decades.It began in the 1500's thanks to young married couples who planted cherry trees and its'design is taken from the colorful outfits called Bollenhut that Bavarian women were.Now it's all over the world from Chile to Nepal.It's a favorite everywhere from Zimbabwe to Trinidad to Singapore where it's actually made with blueberries.How did the most German of cakes become an international favorite? it occurred when Germans moved around the world, as immigrants, missionaries and chefs or as Nazis fleeing the country after World War II according to Jose Lopez Gamen of the Fine Cacao and Chocolate Institute in Cambridge Ma. It's a cake that's easily adapted to the norms of any country. The liquor can be be omitted in Muslim countries while Caribbean ones sub in the kirschwasser or cherry liquor with strong rums.
Many , including Bavarians and Swabians find the dessert passe and bakeries in the two provinces don't; even make it. Christopher Tan, author of the Singaporean cookbook "The Way of Kuah" tried to find a slice in Ulm.He was told it was too passe and they didn't;t make it. Famed chef and Food Times contributor Dori Greenspan gives a theory about why Black Forest Cake is not popular with older dessert lovers. She claims today's desserts are more sophisticated. They;re sparer and not over the top. Yet a whole new generation is discovering it and posting pictures of it all over Instagram.At the bakery Thistle and Leek in Newton, MA serves it as a roulade. At Swadesi,a new Indian inspired bakery in Chicago it's served in a jar.Its wonder Sujan Sarkar once believed it came from the Christians in Kolkats.Lebanese chef Karin Bourgis makes his version with vanilla ganache and dark chocolate cremeux,a chocolate version of creme anglaise. it can be made at home with a chocolate sponge and a homemade cherry compote laced with Kirsch and homemade whipped cream.
Black Forest Cake should be revered. It;s a delicious dessert full of flavor. Make it today to find out it's tastiness.
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