![]() ![]() Traditionally, kirschwasser, a spirit made from sour cherries, is added to the cake. Strangely the town is 300 miles north of the Black Forest. It’s thought that the confectioner Josef Keller created the modern Black Forest Gateau in 1915 at the Café Agner in Bad Godesberg near Bonn. The Swiss found that it was also a good ingredient to add to cakes – and the earliest cherry gateaux were born. ‘Kirschtorte’ first appeared in Switzerland where ‘kirsch’ was often distilled from sour cherries. But it’s not recommended if you’re counting the calories!įor the uninitiated, a Black Forest Gateau consists of multiple layers of chocolate cake, with cherry, whipped cream and kirsch filling.īut there’s more to this creamy cake with cherries than meets the eye – its history is fascinating and dates back to the 1800s. Never my favourite cake – it’s too sickly sweet for my tastes – it does at least give you a week’s sugar dose in one serving. It’s a bit of a cliche but it’s hard to escape Black Forest Gateau in this part of the world, whether it’s on picture postcards or in patisseries. I was intrigued to see if it has changed down the years, and decided to take a closer look… Black Forest Gateau A Black Forest local Black Forest Crest Road – elevated road with stunning views and swerving bends. ![]()
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