http://www.andreasrecipes.com/2006/07/31/experiment-black-forest-gateau-schwarzwalder-kirschtorte/ cooking, gardening & four hungry guys Thu, 11 Mar 2010 01:00:11 -0700 http://wordpress.org/?v=abc hourly 1 http://www.andreasrecipes.com/2006/07/31/experiment-black-forest-gateau-schwarzwalder-kirschtorte/#comment-13431 Jutta Sat, 12 Dec 2009 17:11:14 +0000 http://www.andreasrecipes.com/2006/07/31/experiment-black-forest-gateau-schwarzwalder-kirschtorte/#comment-13431 Looking into the "wheat flour" confusion, I found various versions of a recipe attributed to Mr. Holz all over the web. They don't quite translate into the Food Network version, but I do notice that the one here: http://www.schwarzwald-tourismus.info/reisethemen/regional_original/schwarzwaelder_kirschtorte involves regular flour ("Mehl") and "Mondamin", a popular German brand of corn starch, at roughly the same proportions. So, I'm thinking the "wheat flour" might have started out as just "starch" and undergone some convoluted series of translations. Looking into the “wheat flour” confusion, I found various versions of a recipe attributed to Mr. Holz all over the web. They don’t quite translate into the Food Network version, but I do notice that the one here:
http://www.schwarzwald-tourismus.info/reisethemen/regional_original/schwarzwaelder_kirschtorte
involves regular flour (“Mehl”) and “Mondamin”, a popular German brand of corn starch, at roughly the same proportions. So, I’m thinking the “wheat flour” might have started out as just “starch” and undergone some convoluted series of translations.

]]> http://www.andreasrecipes.com/2006/07/31/experiment-black-forest-gateau-schwarzwalder-kirschtorte/#comment-87 Andrea Sun, 06 Aug 2006 19:01:03 +0000 http://www.andreasrecipes.com/2006/07/31/experiment-black-forest-gateau-schwarzwalder-kirschtorte/#comment-87 The traditional German Kirschtorte is not as sweet as what we are accustomed to in the U.S. The kirschwasser syrup that you pour onto the cake is not very sweet, but it does add an interesting flavor and makes the cake very moist. The Filling recipe listed under Day 2 is the cherry filling I used. The original recipe calls for a tart cherry, so I used canned tart cherries, but it was way too tart for us. Maraschino cherries would be too sweet for the filling, I think, but I would certainly look for some cherries that are not so tart or are at least packed in syrup. I hope this helps! The traditional German Kirschtorte is not as sweet as what we are accustomed to in the U.S. The kirschwasser syrup that you pour onto the cake is not very sweet, but it does add an interesting flavor and makes the cake very moist. The Filling recipe listed under Day 2 is the cherry filling I used. The original recipe calls for a tart cherry, so I used canned tart cherries, but it was way too tart for us. Maraschino cherries would be too sweet for the filling, I think, but I would certainly look for some cherries that are not so tart or are at least packed in syrup. I hope this helps!

]]> http://www.andreasrecipes.com/2006/07/31/experiment-black-forest-gateau-schwarzwalder-kirschtorte/#comment-85 Keesha Sun, 06 Aug 2006 14:06:50 +0000 http://www.andreasrecipes.com/2006/07/31/experiment-black-forest-gateau-schwarzwalder-kirschtorte/#comment-85 I'm making Kirschtorte today in an attempt to learn about German food this month. I'm nervous about using a lighter cherry. I'm curious, did the cake turn out sweeter than normal? Did you use canned or did you make your own cherry pie filling? I’m making Kirschtorte today in an attempt to learn about German food this month. I’m nervous about using a lighter cherry. I’m curious, did the cake turn out sweeter than normal? Did you use canned or did you make your own cherry pie filling?

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