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.
1/2 l / 2 cups Whipping Cream, cold
2 lighlty heaped teaspoons of unflavored
gelatin powder (or 1 packet of Knox® unflavored gelatin powder)
dissolving of the gelatin
50-75 g /1.7 - 2.6 oz powdered sugar, sieved
1/2 teaspoon vanilla extract or Kirschwasser or coffee extract or
Arrack or Rum or Maraschino or 1-2 tablespoons cacao powder
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.
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