German Torte Cream Recipe
|
This Torte Creme recipe can be used as a filling for German
Schwarzwälder Kirschtorte (Black Forest Cherry Cake) or any other cake. This recipe will be enough for a medium sized torte, if making a large cake or multiple layers you can double the ingredients.
Ingredients:
1/2 l / 2 cups Whipping Cream, cold
2 lighlty heaped teaspoons of unflavored
gelatin powder (or 1 packet of Knox® unflavored gelatin powder)
water for
dissolving of the gelatin
50-75 g /1.7 - 2.6 oz powdered sugar, sieved
flavor suggestions:
1/2 teaspoon vanilla extract or Kirschwasser or coffee extract or
Arrack or Rum or Maraschino or 1-2 tablespoons cacao powder
Preparation
If using liquid flavorings increase the ground gelatin by 1 flat teaspoon. Let the gelatin
soak in 3 tablespoons of cold water for 10 minutes then add 1 cup hot water (short 3 tablespoons)
or prepare gelatin according to package instructions. Let gelatin cool (room temperature)
before adding to the whipped cream.
Whip the cold whipping cream until almost stiff
, add the cooled gelatin, whip until completely stiff.
Fill 1/3 of the cream into
a piping bag for cake garnish. Fold the sieved powdered sugar and cacao powder (optional)
or other liquid flavorings into the remaining cream.
Note: CoolWhip can be used in lieu
of whipping cream, it stays firm on the cake. In Germany we often use Dr. Oetker Sahnesteif ( Whip Cream Stabilizer )
you can buy it on Amazon.
If Sahnesteif is not available unflavored gelatin is added during whipping of the cream, sometimes it is also added to cheesecakes.
Join the conversation
Like this recipe? Have a point of view to share? Let us know!