SAHNE RECIPES

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SCHLAGSAHNE (SWEETENED CREAM TOPPING) RECIPE - FOOD.COM



Schlagsahne (Sweetened Cream Topping) Recipe - Food.com image

Use as a quick cake topping. Even though it is not really a dairy product, you should still keep anything topped with this topping in the refrigerator.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup, 1 serving(s)

Number Of Ingredients 3

1 cup whipped topping
1/4 cup sifted powdered sugar
1 teaspoon vanilla extract or 1 teaspoon rum extract

Steps:

  • Using mixer, quickly whip the topping along with the powdered sugar and vanilla extract. Just whip to incorporate the sugar and vanilla/rum.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 283, FatContent 13.3, SaturatedFatContent 8.3, CholesterolContent 45.6, SodiumContent 79, CarbohydrateContent 38, FiberContent 0, SugarContent 34.7, ProteinContent 1.9

KIRSCH-SAHNE-TORTE RECIPE - FOOD.COM



Kirsch-Sahne-Torte Recipe - Food.com image

This recipe for a traditional Blackforest Cake is taken from a German cookbook, Backen Schritt fur Schritt: Das Grundbackbuch für Sicheres Gelingen (1995). It makes a small and understated, but very satisfying, chocolate cake with a whipped cream frosting. I have left in the metric measure of dry ingredients because German bakers measure with weight rather than volume, which is more precise. You'll need a kitchen scale. This is a delicate operation, probably not for beginners, but it's well worth it.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

6 eggs
150 g sugar
120 g white flour, sifted
20 g cocoa powder (like Droste)
1 pinch salt
600 g fresh cherries, pitted, stemmed, chopped and drained
2 pints heavy whipping cream
4 tablespoons kirschwasser
8 tablespoons sugar
50 g chopped chocolate (optional)

Steps:

  • Preheat oven to 350°F Cover the bottom of a 9-inch springform pan with wax paper, then cover it with a fine dusting of powdered sugar.
  • For the batter, mix eggs and sugar thoroughly. A little at a time, add sifted flour, cocoa and salt, mixing slowly by hand. (If you mix with an electric mixer, the dough may come out tough) Place the batter in the prepared springform pan and bake 20 minutes. Test for doneness with a toothpick, and notice that the cake will begin pulling away from the sides of the springform when done. (The original recipe calls for 30-40 minutes which always burned my cake).
  • Remove sides of springform. Place a dinner plate over the top of the cake, then flip it upside down, carefully. This will put the flat part of the cake on top--looks prettier. Remove bottom of springform and wax paper. Cut the torte in half horizontally with a sharp bread knife. The top half can be lifted with two knives to a plate and set aside. Wash all fresh cherries and let dry well. Set aside 8 fresh cherries. Remove the stems and pits from the remainder of the cherries, then chop them into little bits with a knife. Press them in a colander to remove the juice, and set the juice aside.
  • Drizzle a tablespoon of Kirschwasser evenly over each of the cake halves with a tablespoon (or use a spritzer if you have one). Then place the chopped cherries over the bottom cake half. Mix whipping cream with electric mixer. Mix 4 tablespoons Kirschwasser and up to 8 tablespoons of sugar, depending on taste, into whipping cream. (If you don't have Kirschwasser, you may use 2 tablespoons of the reserved cherry juice.) On bottom cake half with cherries, lay 1/3 of the whipped cream.
  • Gently replace top half of cake over bottom half. Gently spread remaining whipping cream evenly over top and sides of cake to cover. If you wish, use a pastry bag with a star nozzle to make 8 little mounds of whipped cream on top of cake around the edges upon which you can place the 8 reserved cherries.
  • Optional: you may grate 50 grams of chocolate and cover the sides of the cake with it.
  • Chill cake in refrigerator to firm up whipped cream frosting.

Nutrition Facts : Calories 696.1, FatContent 48.2, SaturatedFatContent 28.8, CholesterolContent 302.5, SodiumContent 119, CarbohydrateContent 60.6, FiberContent 2.9, SugarContent 41.9, ProteinContent 10.1

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KIRSCH-SAHNE-TORTE RECIPE - FOOD.COM
This recipe for a traditional Blackforest Cake is taken from a German cookbook, Backen Schritt fur Schritt: Das Grundbackbuch für Sicheres Gelingen (1995). It makes a small and understated, but very satisfying, chocolate cake with a whipped cream frosting. I have left in the metric measure of dry ingredients because German bakers measure with weight rather than volume, which is more precise. You'll need a kitchen scale. This is a delicate operation, probably not for beginners, but it's well worth it.
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