>try to make Black Forest Cake
>recipe clearly shows a huge fluffy cake that can be sliced horizontally into three layers
>get this instead
Just fucking kill me.
>>7708546
The taste of your failure is far more satiating than your feeble baked goods could ever be.
Remember the baking powder next time
>>7708546
Please OP, you have to describe how you accomplished this
Looks like it's missing a lot of flour, amongst other ingredients.
>>7708546
the "self rising" part of the recipe is pretty important
>>7708546
Please tell me you didn't use tartar sauce instead of cream of tartar or something equally stupid.
yeah thats a pretty flat deep dish pizza
>>7708546
>chicago style black forest cake
Soak it in Kirschwasser, make whipped cream, candy some cherries, and you'll have a single-layer black forest cake.
It's so strange. It's so firm and springy. It's like eating chocolate flavored memory foam.
I used this recipe, if anybody cares to critique it. It's supposed to be a sponge cake,
>6 eggs
>1 pinch of salt
>180 g sugar
>100 g flour
>50 g cornstarch
>50 g cocoa
http://www.essen-und-trinken.de/rezept/355903/rezept-fuer-schwarzwaelder-kirschtorte.html
>>7708586
Maybe not be so fucking loud while you stomp around the kitchen next time. Shit probably just collapsed
>>7708586
>180 g sugar
>100 g flour
I'm no baking expert, but this seems wrong to me. If I'm wrong, feel free to say so, but almost twice the sugar to flour doesn't sound right at all.
>>7708603
>>7708590
Serves me right for having trusted the krauts to know their own recipes. Now I have a pot of cherries that aren't sour enough, and a bottle of shit "kirsch" that tastes like rubbing alcohol flavored with cough syrup.
>>7708603
I make my own chocolate cake mix, and the weight of the sugar is about 1.5x that of the flour.
>>7708603
It's actually not, which is why cake is basically horrible for you.
>>7708586
1)you did a bad job mixing the wet and dry ingredients. beat the eggs very high and FOLD them into the dry flour and sugar.
2) you made one cake. If you want three layers, make 3 cakes and put tgem on top of each other with the frosting inbetween
>>7708603
its the traditional black forest cake, its very good. the extra sugar is needed because of the large amount of cocoa
>>7708546
You're doing something wrong...
>>7708586
>http://www.essen-und-trinken.de/rezept/355903/rezept-fuer-schwarzwaelder-kirschtorte.html
I'm 99% sure you fucked up by either not beating the egg whites enough, or overmixing the batter after adding the beaten egg whites. Possibly both.
>>7708670
Is it possible to beat the egg whites too much? I went for "stiff peaks".
Also I just finished washing all the dishes. Holy shit that chocolate batter was like glue. It's time for round two.
2 gay sick fucks tongue fuck
>>7708586
>CORNstarch
>Traditional German cake
Want to know where you messed up, Op?
>new york style black forest cake
>>7708614
Vaterland reporting in, don't blame us faggot. It's not our fault you can't bake for shit.
Also, Kirchwasser is amazing. Fuck you.
looks like youre missing about 2/3 of volume. did you mix the batter again after beating the eggwhites? recipe says you're supposed to use a sieve to put the flour cocoa powder mix on top of the egg whites then mix carefully with a spoon
>>7708779
>kirschwasser is amazing
Oh I'm sure it is. I tried very hard to find some. They don't sell it in America. That's why the $12.50 bottle of gasoline with artificial cherry flavoring is what I have.
I've pre-mixed the dry stuff. Autistically measured out
>42 tbsp flour
>6 tbsp + 3 1/4 tsp cornstarch
>10 tbsp coca
These ratios are all within 0.5 of being gram-exact as I can get without actually having a scale. Also
>6 egg whites
>6 egg yolks
>"Kirsch"
>>7708727
Then you overmixed the batter. You can't simply mix in beaten egg whites, you have to fold them in carefully (and this is stressed in the recipe) so that the air bubbles stay intact
If you do it properly, the egg whites will act as a leavening agent and cause the batter to rise.
Alright boyo's here we go, pinch of salt and six egg whites. Meet Hamilton the one legged mixer.
As the recipe says, UNTIL STIFF.
anyone have a screen grab of a similar thread where the OP was making cookies and it was eventually discovered that he thought "2 1/4 cups flour" meant two quarter cups (in other words, 1/2 a cup total)?
>>7708835
I thought this was going to be a similar situation. Waiting to see the process.
Egg whites are stiff. Will now slowly add in sugar. Bottle of kirsch is rocking back and forth on my unsteady table as I type, as if laughing at me. Fuck you, kirsch.
waiting for op to fuck it all up
Sugar is in. Yolks are next.
DO I CONTINUE TO BEAT WITH YOLKS ADDED?
WHEN DO I STOP BEATING?
>>7708586
seems like some euro version of chocolate pound cake?
made recently/turned out great:
1 cup butter
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
3 cups sugar
5 large eggs
1 cup milk
cornstarch and no butter (or oil)/no baking powder seems strange and """thick"""
>>7708580
no escaping the memes
Yolks are I. I stopped after it looked homogenous. Do I continue or do I sift in dry ingredients now?
It's cracking me up how there were ten master bakers in the thread a minute ago and now OP is doing a cook along and NOBODY is replying
>>7708878
Did you add the sugar to the egg whites like it says in the recipe?
>>7708878
Sift the dry ingredients in, then fold them in CAREFULLY using a spatula. DO NOT USE THE MIXER.
>>7708901
Yes. I folded in the dry ingredients as gently as I could, but it still didn't "flow" into the pan quite like in the video and I don't think it's enough volume. Sponge cake doesn't rise at all while baking, does it?
>>7708907
shouldnt have used the mixer when getting the yolks in desu.he went too far already :,(
>>7708878
this step just makes me die
fat kills the egg whites
you could try stirring the yolks into the dry, folding the whites into that, I dunno if that will work any better
>>7708951
sorry I tried to, but I'm at work and kept having to do stuff before I could make a coherent post
I'd come back and you had progressed further
was going to talk about folding technique, too, but someone else mentioned that
seems to me sort of like a devil's food cake, but I've always used cream of tartar and some baking soda in that
>>7708951
Icing is rare in German baking, especially in cakes. A Black Forest Cake is made with whipped cream only, and whipping cream with sugar will get you exactly that.
>>7708951
Well I'm disappointed. I guess I could "almost" cut this into two layers.
Fuck me I'm out of eggs too. Should I make a last ditch run to the grocery store to get eggs and give it one more go? Here's what I'm gathering:
>beat the ever living shit out of the whites
>DO NOT BEAT THE YOLKS
>fold gently the sifted dry
>>7708978
>whipping cream
Wait wait wait. So Schlagsahne is "whipping cream" and not "whipped cream"?
>>7708982
Actually, Schlagsahne in German means both whipping cream and whipped cream.
If you're really gonna give it another go, Try a recipe that's a bit more fool proof, You've had enough failures for one day. I'll even go through the trouble of find and translating another German one for you if you want.
>>7708951
For your future reference, fat fucks whipping egg whites as another anon said. It's why if you have any oils on your bowls, your egg whites won't whip correctly. That's your big fuck up. My advice is to mix everything else up and then fold that gently into the whites. Always pretty much that way. Mix with the whites as the last step to avoid deflating the whites.
>>7709016
I found a pretty good recipe that uses whole eggs, eliminating the problem altogether.
Video: https://www.youtube.com/watch?v=OHwPCEheNwE
Recipe: http://sallys-blog.de/suesse-rezepte/torten-und-sahnerollen/item/123-schwarzwalder-kirschtorte
You could probably just use that for the batter, and then do the rest according to your old recipe.
I'll translate it, if you want.
Mate not all recipes are good. Try using a different one. Remember what they say about doing the same thing over and over again.
>>7709044
That sausage looks smelly as fuck
>>7709044
I really wish these things occured naturally and weren't emotionally wrecked nutcases
>>7708586
How can a cake go up without baking powder or sodium bicarbonate? And how can you make a cake with 100g flour?
>>7709182
http://bigbaketheory.com/2012/01/23/all-about-leavening/
Whipping the egg whites beforehand introduces fine air bubbles into the dough, which, by itself, is a form of leavening. In the oven the high temperatures will cause these air bubbles to rise, which makes the cake go up a bit more.
>>7709182
souffles are a thing, as is angel food cake
I wouldn't rely on google translate for a decent cake recipe, though, and I don't speak German, so I can't say exactly where the procedure is screwy or if it's just a shitty recipe.
>>7709197
TLDR
bad recipe with unnecessary shit to avoid baking powder
>>7709232
Essen & Trinken is pretty much the German equivalent of Cook's Illustrated. They've been doing the whole test kitchen thing for decades and usually won't publish recipes without testing them.
This particular recipe definitely checks out, it's not unusual for a cake like this to be made without baking powder or other chemical leavening agents.
>>7709251
It's a basic sponge cake recipe. It wasn't designed to avoid baking powder. People have been making it this way since long before bakign powder was even a thing.
OP here. I came back from the grocery store with a secret weapon: Jumbo eggs. Not only Jumbo eggs, but Jumbo NAMEBRAND eggs.
>beat eggs until soft droopy peaks form
>add sugar
>beat until stiff peaks form
>beat until stiff peaks form
>beat until stiff peaks form
>holy SHIT why aren't stiff peaks forming
>like 30 minutes later jesus christ
>whatever close enough, throw in the yolks, start folding yolks and dry chocolate/flour into whites
>too much dry stuff it'll never all mix
>fuck it close enough INTO THE PAN AND OVEN NOW NO WAITING
>get this
[spoiler]DEUTSCHLAAAAAAAND[/spoiler]
>>7709251
No. This is fundamental. It should be one of the first things you learn to do when starting out in cakes.
>>7709292
Well, it seems like you got the size right this time around.
What about the texture, though? Is it actually fluffy and spongey now, or did you simply end up making a bigger version of your original memory foam attempt?
>>7709292
>>7709305
Here it is next to the second attempt. Basically a full 1/3 inch taller.
It's much less dense, I know that because I accidentally touched it with my hot pads when I was trying to check done-ness and it almost vaporized. Still cooling off.
>>7709309
You should be able to work with that.
Flip it before slicing and assembling it, so the uneven top layer is at the very bottom. Makes it look nicer.
>>7708546
Good luck slicing that into three.
>>7709316
I need to make another grocery run. I only got two tubs of cool whip (fuck whipping my own cream after all those eggs), and I don't think it'll be enough. I might get a can of sour cherries too, to augment my pot of fresh cherries that I spent all that time pitting and trying to reduce (they were not juicy AT ALL).
Do you recommend trying to make the layers with a knife or with a piece of sewing thread?
>>7709322
You've been using a hand mixer, you ponce. Also fuck you for using cool whip. At least get something like redi-whip if you are going to be a stupid asshole. Get an ice bath under your bowl of heavy cream and it'll whip up in no time.
>>7709322
I usually use a long knife, but you may also want to find something to spin the cake on. That was you'll get more even cuts.
>>7709330
How stable is home made whipped cream? This cake is going to an office cook-off tomorrow. Do you think I could make it in the morning and have it not melt and fall apart by lunch?
>>7709339
Make sure you whip it enough to make it stiff and keep it from becoming runny, but not so much that it starts to get lumpy.
>>7709339
Not sure how it is in the US, but in Germany you can buy a special kind of gelatin based powder you add to your cream before whipping it that keeps it from melting.
OP if you want to know how to macht the real Schwartzwald Küchen, lass mich know ok?
>>7708546
good looking cookie you got there
>>7708614
it has nothing to do with krauts.
and that cake you baked too
Now you can make a nice 7 or 8 layer cake.
OP, I admire your dedication, but why didn't you just try to find a different recipe?
>>7709389
hows it looking?
>op discovers how brownies were invented
OP here. I got 5 hours of sleep and now I'm ready to start whipping a fuck load of heavy cream and confectioner's sugar. Tried cutting the layers with a piece of thread, but my dollar store sewing kit thread broke. Used a knife instead.
I'm using Alton Brown's ratio. 3 cups of heavy cream to 6 tbsp of confectioner's sugar. Should I throw in 1/2 tsp of vanilla extract or leave it be?
>>7710155
Fuck forgot my picture.
use a box cake mix next time
Throw in the vanilla. keep the cake cool after you build it to let it solidify.
proud of you op. looks good
>>7708546
Das ist keine Schwarz Wald Torte.
>>7710155
You can add some vanilla extract if you want. In Germany people sometimes add vanilla infused sugar. Actual vanilla extract is so rare here (if you can find it at all, it's sold in tiny quantities) that most people regularly using American recipes simply make their own.
Fuck fuck fuck shaving chocolate with a knife takes forever. I can't be late for work. One more pic and then I need to skedaddle.
I hope your homemade whipped cream holds up, /ck/.
>>7710255
Tada! Black Forest Cake!
I feel like this thread would really come full circle if the next picture op uploads is the cake dropped on the ground
>>7710283
>4chan
dick in cake
>>7710283
op here
>>7710256
Is it called black forest because it looks like someone sprinkled tree bark sawdust on it?
>black forest cake
Do americans really call it this? It's a fucking black forest gateau, you idiots.
>>7710289
YOU HAD ONE JOB
>>7710293
First day on 4chan?
>>7710290
black forest is the name of some mountains you duck
lol good job op. looks good
>>7709292
>NAMEBRAND eggs.
Are they from name brand chickens?
>>7710370
lmao. was thinking the same thing when I read that.
>>7708586
Anon, but did it turn out good?
The way you described the texture sounds very appealing to me.
To avoid the weekly ”how can i cook?“ thread This is how you get good at cooking.
You try, you fail, you learn, you succeed.
Shit's not hard
>>7710256
Good job OP :) looks great
>>7710256
You should have removed the cherry stems but it's a good job dun m9
>>7708546
gerbro here
dont trust magazines, if you are looking for recipes.
If you want a recipe, check chefkoch.de and sort by bewertung
>http://www.chefkoch.de/rezepte/2636371414130583/Schwarzwaelder-Kirschtorte.html
And they didnt use any baking powder in your recipe, seems wrong
>>7708909
if you are using baking powder and non dutched cocoa you will get rise as non dutched cocoa powder is acidic.
>>7710291
>>7711105
Traditionally, sponge cake (i.e. Biskuitteig in German) was always made without baking powder. Baking powder wasn't widely available until the early 20th century, and people have been making cakes like this for a whole lot longer than that.
>>7710291
Are you dumb?
Do you know what the word gateau means?
>>7710256
Way to stick it out, op. Proud of you
>>7710256
OP back from work. It was an acceptable success. I tied with another guy for best dessert, and there were a LOT of fucking desserts for some reason.
I think it tastes like shit though. I made the mistake of adding a tiny amount of gelatin to the whipped cream to stabilize it, because I read everywhere that that's what you do. Turns out gelatin smells and tastes like animal hide, and even though I tried to cover it up with the vanilla extract I could still taste it a little bit because I knew it was there. I also still think the Kirsch tastes like cough syrup.
>>7711862
Don't worry to much, the real deal doesn't taste that good either. I never understood people who say they love Schwarzwälder Kirsch.
Picture related is simply superior and the best tart there is!
http://www.youtube.com/watch?v=Q1NcmhmgBug&t=2m49s
BONUS PIC
Clean kitchen. Gave a slice to my neighbor to apologize for making so much noise last night. tossing this in the garbage and wiping the whipped cream bukkake off my rice cooker.
Never again.
>>7709267
I wasn't just talking about leavening agents. A lot of details like, as we see, egg size (which would have been avoided if it was a better recipe for international markets and went by weight or volume for that measure), steps being unclear due to shitty translation, and things of that sort.
Anyway, OP, glad it worked for you in the end.
>>7710256
would chow
>>7712227
You've done the Vaterland proud, op.
Keep the Kirschwasser for the next time you have a sore throat. Trust me on this one.
