Swiss Black Forest Cake (Schwartzwalder Kirschtorte)

By norsegal8

My version of this classic was inspired by Confiserie Tschirren in Berne, Switzerland. They brought the recipe from Germany after World War II; and it has since become the national cake of Switzerland.
The Swiss rendition is far lighter and more delicate than the original German one, which also includes buttercream. A lofty layer of whipped cream studded with liqueur-soaked cherries is sandwiched between two thin, light, layers of liqueur-moistened chocolate génoise. The chocolate flakes on top dissolve like snowflakes on the tongue.
In Switzerland, the Black Forest Cake is served in all confiseries and konditorei for afternoon tea, but the cake is elegant enough for fancy dinner parties as well.
The cake should be assembled 4 to 12 hours ahead. Serve chilled.

Ingredients

• 1 recipe Brandied Burgundy Cherries, well-drained and the syrup reserved
• 1/4 cup kirsch or brandy
• 1/2 recipe (1 layer) Moist Chocolate Génoise, top and bottom crusts removed, and split in half horizontally to make 2 layers
• 3 times the quantity of recipe for Super-Stabilized Whipped Cream or Real Old-FAshioned Whipped Cream. The Real Old-Fashioned Whipped Cream is lighter in texture, but the cake cannot be held at room temperature for more than 30 minutes.
• 1/2 cup chocolate snowflakes

Details

Servings 10

Preparation

Step 1

SPECIAL EQUIPMENT
Use an 8 1/2-inch by 2 3/8-inch French flan ring. Or a 9-inch springform or loose-bottom pan fitted with cardboard rounds until a depth of 2 1/2 inches is achieved. Molding the cake this way makes it perfectly symmetrical. The French flan is the ideal size because the 9-inch cake layer shrinks to that size after baking. The springform pan also works but the sides of the finished cake will not be quite as even.
You will also need a pastry bag and a number 6 star tube.

METHOD FOR ASSEMBLING THE CAKE
1. Place the flan ring on a serving plate or cut out a cardboard round to fit the diameter of the ring. Or use a loose-bottom or springform pan fitted with cardboard rounds to a depth of 2 1/2 inches.

2. Add the kirsch or brandy to the reserved cherry syrup to make 1/2 cup. Sprinkle each side of the cake layers with 2 tablespoons syrup.

3. Reserve 12 whole cherries for decor and cut the remaining cherries in half if they are large.

4. Reserve 2 1/2 cups of the whipped cream for the top and rosettes (this may be refrigerated for up to 6 hours).

5. Place one cake layer on the bottom of the flan ring and top with the remaining whipped cream.

6. Poke the cherries into the whipped cream, pressing some of the cut sides up against the sides of the pan.

7. Use a small angled spatula to level the cream and then top with the second cake layer.

8. Spread with 1 cup of the reserved whipped cream. Use a long, metal spatula to create a smooth top, allowing the blade to rest on the sides of the ring to create a very even surface.

9. Cover with foil and refrigerate for at least 4 hours.

10. Wipe the sides of the ring with a warm, damp towel and lift away the ring or remove the sides of the pan.

11. Use the remaining whipped cream to decorate the top with rosettes with the reserved whole cherries. Spoon the chocolate snowflakes in the center.