Traube Tonbach – The Black Forest, Germany
Hotel: Resort style stay – Traube Tonbach
Restaurants: Affordable to Three Star Michelin Restaurant
Michelin Star Restaurant: Schwarzwaldstube
Chef: Harald Wohlfahrt
Other Restaurants – Köhlerstube, Chef Henry Oscar Fried
Other Restaurants – Silberberg Chef Jürgen Reidt – Buffet Style
HOTEL TRAUBE TONBACH – FAMILIE FINKBEINER KG
72270 Baiersbronn im Schwarzwald
Telephone +49 (0) 7442 4920
Go for: Black Forest Cake
Michelin Star Meals
Fax +49 (0) 7442 492692
Recipe from Pastry Chef – Black Forest Cake
Black Forest Cake – Traube Tonbach
Recipe for 1cake (diameter 28 cm, 6cm high).
520g sour cherry in syrup
270g sour cherry – syrup
30g cream powder, farina
1- Mix cream powder and sugar and add 50 g cherry syrup
2- Cook the rest of the cherry syrup, add the first mixture and congeal it to jelly
3- Add the dropped sour cherries to the cherry jelly and mix it. Cool it.
100g Kirsch (cherry brandy)
12 g soaked gelatin
750 g whipped cream
1- Warm the dropped gelatin with the Kirsch and the sugar up to 40°C,
2- Add at about 30 to 35°C a quarter of the whipped cream
3- Add the rest of the cream
Chocolate biscuit . Recipe for 1 cake setting ring (diameter 28cm, 6 cm high)
Preparation: wrap the cake setting ring with paper.
130g wheat powder, farina
35g Cacao powder
4g baking powder
1- Warm the eggs and the sugar under stirring to 40°C, whip it with a mixer cold and foamy
2- Sieve the rest of the ingredients and add it to the egg mass
3- Disperse the mass in the prepared rings and back it at 180°C to 190°C 35 minutes
Soak – Syrup.
2 parts sugar syrup (50%sugar +50%water)
1 part Kirsch
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1- Put a 1,5 cm thick slice of chocolate biscuit on the bottom of the cake ring.
2- Disperse the cherries in jelly on it, cover the cherries with the Kirsch foam and arrange it.
3- Add a chocolate biscuit bottom and soak it with the soak syrup.
4- Add the Kirsch foam up to the top of the ring. Cool it for several hours..
5- To arrange, cover the cake with another chocolate biscuit bottom and soak it. Separate the cake from the cake setting ring and put it on a short pastry bottom (with chocolate)
6- Brush the cake with the whipped cream and decorate it with chocolate chips. Portion the cake into 14 parts and garnish each with cream and a cherry.