Look around the world and you’ll find innumerable versions of the Black Forest cake. However in Germany there’s a legal definition (a PDO or something along those lines) for the confection, which goes by the name schwarzwälder kirschtorte in their language. No surprise there, everything from pork pies to pizzas to strawberries carry those sorts of designations these days. And very handy things they are too as they provide rough blueprints for my pirated American recipes.
According to European Union authorities Black Forest cake (“with kirsch”…of course) consists of 2-3 layers of chocolate sponge cake. It “contains whipped cream, buttercream or a combination of both”. I find that very provocative. It is also “coated in buttercream or whipped cream” and is “decorated with chocolate shavings”.
Very interesting. So it appears that technically I have a choice here. Personally I’m most accustomed to Black Forest cakes that are both filled and frosted with whipped cream. I’ll definitely want to frost with whipped cream since I can’t conceive of a Black Forest cake that isn’t bright white on the outside. However as far as the filling goes maybe I’ll go with pastry cream…or some lightened version thereof. Hm. Should I do a Pierre Hermé and use two different fillings (diplomat cream and whipped ganache)? That might be fun. What do you think, my eminent readers? How to fill this sucker?