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Need some advice on this recipe
- Thread starter oli
- Start date
richard-in-cincy
Well-known member
How bizarre.
I've never seen cornstarch in a BFCC recipe before. I also checked with a friend who makes them and thinks it is a weird as I do. All of my German language cookbooks use a gelatine-stabilized whipped cream (they use leaf gelatin, not the powder stuff used in the US).
Sounds like they're substituting a very durable whipped cream shell for the delicate traditional frosting. It would certainly work, but the texture and taste is not going to be authentic. I guess that's the tradeoff they're making to make it more durable and longer lasting.
If you're worried about stability sitting out, there is Dr. Oetker's Whipped Cream Stabilizer than you can add to the whipped cream to make it hold up better sitting out on the buffet. I see it in specialty stores locally.
I've never seen cornstarch in a BFCC recipe before. I also checked with a friend who makes them and thinks it is a weird as I do. All of my German language cookbooks use a gelatine-stabilized whipped cream (they use leaf gelatin, not the powder stuff used in the US).
Sounds like they're substituting a very durable whipped cream shell for the delicate traditional frosting. It would certainly work, but the texture and taste is not going to be authentic. I guess that's the tradeoff they're making to make it more durable and longer lasting.
If you're worried about stability sitting out, there is Dr. Oetker's Whipped Cream Stabilizer than you can add to the whipped cream to make it hold up better sitting out on the buffet. I see it in specialty stores locally.
richard-in-cincy
Well-known member
I agree. Go with the traditional.
It holds up pretty well with the gelatin. That's the way we've always done it. Have you used the leaf gelatin? The Schwarzwälder Kirschtorte is not meant to be held for days and days like an American layer cake anyway.
Something we do that you may be interested in is we stack the layers with the cherry and the cream as per usual. Then we spread a thick layer of chocolate ganache on the outside instead of the traditional cream. Cream on top, stem maraschinos embedded in rosettes of the whipped cream, a shower of chocolate shavings, and you have a stunning masterpiece on the sideboard that everyone is waiting to dive into.
It holds up pretty well with the gelatin. That's the way we've always done it. Have you used the leaf gelatin? The Schwarzwälder Kirschtorte is not meant to be held for days and days like an American layer cake anyway.
Something we do that you may be interested in is we stack the layers with the cherry and the cream as per usual. Then we spread a thick layer of chocolate ganache on the outside instead of the traditional cream. Cream on top, stem maraschinos embedded in rosettes of the whipped cream, a shower of chocolate shavings, and you have a stunning masterpiece on the sideboard that everyone is waiting to dive into.
I don't like using powdered gelatin because of my one experience where the
stringy gelatin could be found in the whipped cream. I am not familar with sheet gelatin, but I don't know if sheet will blend into the whipped cream vs. powdered. I hate throwing away product, especially when guests will be arriving in a few hours.
Yes I do like you're idea with the chocolate on the outside. I make this cake numerous times and its a crowd pleaser.
https://www.google.com/search?q=chocolate+raspberry+ruffle+cake+recipe&client=tablet-android-samsung&hl=en&prmd=isvn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi4--XWyaDfAhVnT98KHekpAM8Q_AUoAXoECBMQAQ&biw=1280&bih=800
stringy gelatin could be found in the whipped cream. I am not familar with sheet gelatin, but I don't know if sheet will blend into the whipped cream vs. powdered. I hate throwing away product, especially when guests will be arriving in a few hours.
Yes I do like you're idea with the chocolate on the outside. I make this cake numerous times and its a crowd pleaser.
https://www.google.com/search?q=chocolate+raspberry+ruffle+cake+recipe&client=tablet-android-samsung&hl=en&prmd=isvn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi4--XWyaDfAhVnT98KHekpAM8Q_AUoAXoECBMQAQ&biw=1280&bih=800
I am thinking of Pierre Herme's recipe next time. He mixes melted gelatin with cream.
This tech. will eliminate the stress of whether the gelatin will blend with the partially whipped cream.
https://hedyskitchenplayground.weebly.com/blog/black-forest-cake-pierre-herme-recipe
OR
King Arthur's version.
This tech. will eliminate the stress of whether the gelatin will blend with the partially whipped cream.
https://hedyskitchenplayground.weebly.com/blog/black-forest-cake-pierre-herme-recipe
OR
King Arthur's version.