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Black forest cake recipes

Ingredients in Swedish, and other simple cakes

post 18.Aug.2009, 01:33 PM
Post #1
Joined: 23.Jun.2009

CAn someoene give me black forest recipe and the names of ingredients in swedish.Any other simple cake recipe is also welcome.How do you make the icing as in Swedish princess cake?
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post 18.Aug.2009, 01:35 PM
Post #2
Location: Europe
Joined: 28.Oct.2008

Princess "icing" is usually marzipan (and can be bought as flat and round shapes to fit easily)
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post 18.Aug.2009, 02:50 PM
Post #3
Location: Dalarna
Joined: 5.Apr.2006

If you want to make one from scratch here is a version from BBC food

Black Forest gateau
For the chocolate cake

340g/12oz golden caster sugar (råsocker/strösocker)
340g/12oz unsalted butter (osaltat smör)
6 eggs (ägg)
240g/8½oz self-raising flour, sifted (extra fint mjöl or add 1-2 tsp baking powder to ordinary flour)
100g/3½oz cocoa (kakao)

For the filling
2 cans black cherries in syrup (körsbär I sirap)
2 tbsp kirsch

For the icing
600ml/21 fl oz double cream (vispgrädde)
200g/7oz good quality dark chocolate, broken into small pieces (mörk choklad)
To decorate
50g/2oz dark chocolate, for shaving
1. Preheat the oven to 190C/325F/Gas 3.
2. Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess. Line the tin with greaseproof paper.
3. For the cake, place butter and sugar in a bowl and whisk until light and fluffy. Beat in the eggs one at a time then fold in the flour and the cocoa powder.
4. Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 35-40 minutes until firm and springy. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready.
5. Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.
6. Drain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. Add the kirsch to the reserved syrup.
7. Use a large serrated knife to slice the cake horizontally into three equally sized rounds.
8. Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.
9. For the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Remove from the heat and stir gently until the chocolate is melted and smooth. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly.
10. Whip the remaining double cream until thick. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Gently press the whole cake together with the palms of your hands.
11. Remove the chocolate icing from the fridge and give it a quick stir. Use a palette knife to thickly spread the top and sides of the cake with the icing, starting with the top first. This way, if the chocolate oozes down the sides of the cake, it won't matter.
12. Leave the cake to set in a cool place then slice into large wedges and serve.


If you want to make an easy version buy

1 tårtbotten (choklad) - a cake base usually split into three sections - choclate cake
2 jars of kirsch marinated cherries
whipping cream - visp grädde
cocoa powder
dark chocolate
icing sugar
optional . glace/fresh cherries

1. whip the cream until stiff with some cocoa powder and a icing little sugar to taste
2. drain the cherries
3. carefully separate the cake layers
4. sandwich the cake together with the cherries - perhaps some whipped cream
5 spread the chocolate whipped cream over the cake
6. grate chocolate over the cake
7 decorate with glace or fresh cherries (optional)
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post 18.Aug.2009, 02:54 PM
Post #4
Location: Dalarna
Joined: 5.Apr.2006

QUOTE (byke @ 18.Aug.2009, 02:35 PM) *
Princess "icing" is usually marzipan (and can be bought as flat and round shapes to fit easily)

Yes it's easiest to buy the ready rolled out marzipan icing that you just roll over the top of your cake

If you really want to do it yourself

- you need to buy som marzipan and collour it yourself and add some icing sugar

- them the best way to do it is to roll t out between 2 peices of baking parchment dusted with icing sugar - but is is tricky as it tends to stick and can be a nightmare to do in hot weather...
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post 19.Aug.2009, 11:19 AM
Post #5
Joined: 23.Jun.2009

Thank you so much Puffin smile.gif How do you manage to know everything-Swedish laws,rules,regulations,kids,recipes...knowledgeable!
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