Black Forest Cherry Cake

Monday 28 September 2009 | Posted by Kishi | Cake

Black Forest CakeOn a random note – I was thinking about…how much pastry I had as a kid?
Answer is hardly!! I was fond of cooking and going to do baking and pastry course had happened by chance as I am a vegetarian. The one pastry that I relate to a lot but was never a die hard fan was Eggless Black Forest Cake that came on every occasion house other than the Eggless pineapple or truffle cake. Typically, Black Forest cake consists of numerous layer of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional stratums of whipped cream, maraschino cherries, and chocolate shavings (Dark Chocolate). Sometimes I use morello or sour cherries. Traditionally, Kirschwasser is added to the cake but I soak my cake with the maraschino cherry syrup and sometimes even RUM!!

FYI-Black Forest is also a wooded mountain range in Germany. Black Forest ham originated from this region, and so, by name and reputation at least, did the Black Forest Cake
For those who don’t know Kirschwasser is a clear, colourless fruit brandy conventionally made from double distillation of morellos, a dark-colored cultivar of the sour cherry. Kirsch also another major ingredient in Cherries Jubilee which is a famous dessert made with black cherries flambéed with kirsch or brandy, and then spooned over vanilla ice cream. If you have some extra lying at home try this cocktail in a martini glass- Cola, Grenadine, Kirsch, Vodka, garnish with couple of fresh cherries.

Maraschino cherries on the other hand preserved in a brine solution usually containing sulphur dioxide or alcohol, and then soaked in a suspension of food colouring (red/green) sugar syrup, and other components. Maraschino cherries dyed red are typically almond-flavoured, while cherries dyed green are sometimes peppermint-flavoured.

Here is a black forest cake I made a day back. If you are not in the mood of making a cake make a dessert in a bowl like a black forest trifle pudding! Enjoy in the middle of night-sinful 😉

Black Forest Cake

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My love for passion!

Sunday 3 May 2009 | Posted by Kishi | Cake,Fruits

passion fruit chocolate cakepassion fruitI am super excited as I see a lot of passion fruit in the market. There are so many different varieties but unfortunately in Delhi you get one or two rarely.
These days in every fruit stall you will NOW see a section that says imported exotic fruit, where you will find Kiwi, guava with this mesh style covers, apples, pears and big nice almost burgundy colour grapes. In few you will also find passion fruit.

I don’t know how many people know about passion fruit esp. coz it’s new to Indian palate and mostly used in gourmet cooking here esp. desserts. Passion fruit is from Southern Brazil if I am not mistaken and it’s a Vine. Being at CIA you have to go through a product knowledge class where you learn about different fruits varieties, vegetable. That’s where I first saw it…I thought it was a small aubergine or something. But you cut this little beauty in two pieces and you will see how pretty it is.
The nearly round or ovoid fruit, 1 to 3 inches wide, has a sturdy coat that is downy and waxy and ranging in hue from dark purple with faint, fine white specks, to light yellow or pumpkin-colour. Within is a cavity(not your tooth cavity hehe!) more or less filled with sweet-smelling mass of double walled, membranous sacs containing dark yellow almost orange-coloured, pulpy juice and as many as 100 no 250 no 300 that’s over exaggeration, small, hard, dark brown or black, pitted seeds. The unique flavour is appealing, musky, guava-like and sweet/tart to tart. Then there is the yellow form has generally larger fruit than the purple, but the pulp of the purple is less acid, richer in aroma and flavour, and has a higher percentage of juice .I think the yellow is tropical variety. I saw them all over in the bugis market, Singapore when my family lived there. You have a lot of suppliers that provide passion fruit puree and all with s**tt load of emulsifiers and stabilizers and sugar. That makes it more gelatine like and the real tart roughly sour (khatta) taste goes away.

Papa is a foodie. I can’t call him a good cook AT ALL! He knows everything possible in the world of what he wants to eat but how to make it …hmm No comments!
God if I ask my dad to get me some fruits, he buys the whole shop I feel.Few weeks back i had asked him to get me something different. I am going to write it in native lingo:
Shopkeeper: “Sir aam bhut acha hai le lijiye, Bangalore ka hai aapus”
Papa: “Thik hai ek peti de do”.

English translation:

Shopkeeper: Sir the mangoes are really nice, its alphanso (a variety which is called the king of mangoes) from the city of Bangalore.
Dad: Sure give me the whole carton!

So you see he doesn’t know the model of kg’s or Gms and its cartons!

He goes to Bengali market to buy fruits very often. He got me some passion fruit. Guess how much? Yes a carton of it! What am I going to do with it dad this is what I asked him….his reaction :you are a chef make something!

So I decided to add a new flavour to my menu- Passion fruit -chocolate cake.
Spent the day took out all the seeds and made lots of puree stored in small containers and stored them in the freezer. Before I add a new flavour I have to do a lot of testing ,costing etc etc. The other facet of a chef! Once that was(puree) finished obviously I had to continue. So now I get a lovely fresh one coming in from France.

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