Cambridge Cowgirl participates in the Amazon Affiliates Program, which means that by clicking on links in this post, I will earn a small commission at no cost to you.Thanks to Wikipedia, I have found that the Swiss Pastry Shop's version of Black Forest Cake, which is comprised of layers of almond meringue and whipped cream topped with shaved dark chocolate is REAL. It is called Schwarzwaldtarta. Wikipedia states:
"A Swedish cake called Schwarzwaldtårta is related to the traditional Black Forest cake only by name. It consists of layers of meringue with whipped cream in between. The whole cake is also covered with whipped cream and decorated with chocolate."
So there, it is a real cake from
After looking around on the internet for recipes, I found one, and I tried to follow it. It called for using unflavored gelatin to stabilize the whipped cream. I followed the instructions for the gelatin, dissolving it in water:
And it smelled terrible. Like a wet dog. So I threw it out - I was really afraid of ruining my whipped cream, so... I decided just to do it my own way. And I was successful - my end result brought me right back to Fort Worth, Texas - which was exactly my goal.
Here's how to make the Swiss Pastry Shop's Black Forest Cake in 7 somewhat easy steps!
1. Make 3 layers of Almond Meringue. One meringue recipe should yield 3 layers.
2.Beat 3 c. of whipping cream with 6 T confectioner's sugar. Confectioner's sugar contains cornstarch and will help to stabilize the whipped cream.You could also use gelatin - at your own risk!
3. Layer the meringue and whipped cream in alternating layers, starting with almond meringue and ending with whipped cream. Cover the sides of the cake with whipped cream as well.
4. Gather some beautiful dark chocolate and grate it.
5. Sprinkle the grated chocolate over the top layer of whipped cream.
6. Attempt to cover the sides of the cake with chocolate sprinkles.
7. Slice and enjoy!