Best German Meringue Cake Kirsch Baiser Torte Recipes

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BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)



Black Forest Gateau (Schwarzwalder Kirschtorte) image

Provided by Food Network

Categories     dessert

Time P1DT2h15m

Yield One 9-inch cake

Number Of Ingredients 24

Butter, for greasing pan
6 egg yolks
4 whole eggs
1 cup sugar
Scant 3/4 cup sifted all-purpose flour
1/3 cup wheat flour
Scant 1/4 cup cocoa powder
Semisweet chocolate curls, for garnish
Bottled cherries, for garnish
2 tablespoons plus 4 tablespoons Kirsch
1 1/2 tablespoons
1 teaspoon corn flour
Pinch grated lemon zest
Pinch cinnamon
One 14-ounce jar cherries, drained
1/4 cup melted semisweet chocolate, for first layer
Whipped Cream, recipe follows
3 1/2 ounces Syrup, recipe follows
1 pint heavy whipping cream
2 tablespoons sugar
1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract
1 1/2 cups cold water
3/4 cup sugar
5 tablespoons Kirsch

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
  • Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
  • Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
  • In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
  • Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
  • Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
  • Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
  • Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

MERINGUE, CHOCOLATE, AND KIRSCH CREAM LAYER CAKE



Meringue, Chocolate, and Kirsch Cream Layer Cake image

Categories     Coffee     Chocolate     Egg     Dessert     Bake     Winter     Hazelnut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Vegetable oil for greasing
3 tablespoons all-purpose flour plus additional for dusting
1/2 cup granulated sugar
5 large egg whites, at room temperature for 30 minutes
3 oz almonds or hazelnuts, toasted (see cooks' note, below), chopped, and finely ground in a food processor (3/4 cup)
5 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 cup water
1 teaspoon instant-coffee granules
1 1/2 cups chilled heavy cream
3 tablespoons confectioners sugar
1 tablespoon kirsch or Cognac
Garnish: grated bittersweet chocolate or chocolate curls

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Oil 2 large baking sheets and dust with flour, knocking off excess. Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.
  • Whisk together flour and granulated sugar in a small bowl. Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in sugar mixture gently but thoroughly, then fold in nuts. Divide meringue among circles, spreading to fill in circles thinly and evenly.
  • Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft). Loosen meringue rounds with a large metal spatula and transfer to racks to cool.
  • While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth. Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.
  • Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks. Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it. Top with a second round and spread with 1/3 cup whipped cream. Repeat, then top with remaining meringue round. Frost top and side of torte with remaining whipped cream.

ZUGER KIRSCHTORTE, SWISS CAKE



Zuger Kirschtorte, Swiss Cake image

Make and share this Zuger Kirschtorte, Swiss Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

4 eggs
2 egg yolks
3/4 cup sugar
1/2 cup all-purpose flour
1/3 cup cornstarch
5 tablespoons butter
2 tablespoons water
2 tablespoons caster sugar (more if you wish)
4 tablespoons kirsch

Steps:

  • Preheat oven to 350 degrees.
  • Make the syrup by simmering the water and sugar just until sugar is dissolved.
  • Remove from heat and stir in the kirsch, set aside.
  • Butter a 9 inch springform pan with parchment paper.
  • Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light.
  • Sift flour and cornstarch.
  • Using spatula fold into egg mixture.
  • Add butter to 1 cup of batter.
  • Fold in remaining batter.
  • Pour into prepared pan.
  • Rap pan at once to break up bubbles.
  • Bake 25 minutes or until golden brown and cake springs back up with touch.
  • Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar.
  • Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.

Nutrition Facts : Calories 196.2, Fat 8.5, SaturatedFat 4.6, Cholesterol 122.9, Sodium 81.3, Carbohydrate 26.4, Fiber 0.2, Sugar 17.6, Protein 3.7

GERMAN MERINGUE CAKE KIRSCH BAISER TORTE



German Meringue Cake Kirsch Baiser Torte image

This is one beautiful cake; 3 layers. For Zaar tour 6. Has cherries in it but you can make it with gooseberries or mandarin oranges; you know, fillings of fruit.

Provided by Dienia B.

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

5 egg whites
200 g sugar
100 g almonds, flaked
5 egg yolks
100 g sugar
100 g butter
1 teaspoon vanilla
125 g flour
1 teaspoon baking powder
600 ml whipping cream
1 teaspoon vanilla
1 (21 ounce) can cherry pie filling
1 tablespoon kirsch liqueur

Steps:

  • MERINGUE LAYER:.
  • Whip egg whites until stiff; beat in sugar gradually.
  • Put in a wax paper lined springform pan.
  • Top with almonds.
  • Bake at 160 degrees Celsius for 30 minutes until browned.
  • CAKE:.
  • Mix all ingredients starting with egg yolks, sugar, and butter.
  • Add dry ingredients.
  • Put in a greased springform pan.
  • Bake at 160 degrees Celsius for 30 minutes or until done.
  • CREME MIXTURE:.
  • Whip whipping cream, vanilla, kirsch liqueur , and sugar until stiff.
  • Fold in cherries.
  • Top cake with whipped mixture.
  • Cut meringue into 8 pie slices and put on top of cream; chill overnight.

Nutrition Facts : Calories 752.3, Fat 46.7, SaturatedFat 24.4, Cholesterol 228.3, Sodium 262.4, Carbohydrate 76, Fiber 2.4, Sugar 38.6, Protein 10.2

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