Great recipe, thank you so muchh 🙏 quick question, why do u use this method instead of the other method (beating whole eggs with sugar over bain marie until fluffy)? the recipes seem pretty similar to me in terms of ratio of ingredients? same ratio of eggs: sugar: dry ingredients
My goodness,this blank forest cake looks divine.With cherries and chocolate and creamy inside.I never had Black Forest cake ever,except in flavored something like it.But you made me think it’s a fabulous dessert as I saw you present such a thing.
Great recipe and beautifully decorated cake as always Aya, thank you so much for the video - just a small tip if you add a tiny bit of ground cloves into the sponge it gives it a wonderful flavor, literally just a knife tip of it. My grandmother always did that and my mum says it is a really important ingredient to a Black Forest cake. I have seen recipes where cloves and cinnamon get heated in the cake syrup - so I guess that works just as well.
Ooh, thanks for the tip. I just bought a bag of fresh cherries. I wanted to make a Black Forest Cake with them but looks like I'm going to use a different recipe. The only cherries I can find that sits in syrup is a can of cherry pie mix or jars of jam but those are too tiny and the cherries aren't whole. I'll use your tip to make the syrup. I've made BF cakes a few times but never used a simple syrup on it. I can't wait to try your tip out on my next one. Thanks again... 😉
I LOVE that you use a lot of syrup for your cakes, FINALLY someone who understands its value and knows how to do it!! I loathe dry cakes, I refuse to eat those that are not properly soaked in syrup. Gotta put enough in there or all is for nothing, so congrats for your top-tier quality cakes 😊😊.
A beautiful classic. You made it look soooo good with original decorations. The original name in German is "Schwarzwaldtorte" (Schwarzwald = Black forest, a name of a forest in Germany). One of my favourite cakes together with the Sacher cake. And the fishies at the end 😀❤
Aya im going to make this for my daughter’s Law graduation next month! Thank you for sharing your amazing and inspirational recipes. Everything you make is superb and looks utterly delicious! 🥰🍫🍰🍒🎓🎀🌹🫶🏻
I have been searching Black Forest cake recipe, but every one I found required 3 same size of cake tins which I don’t have , I started wondering is it necessary until I found you, you make thing simple and you cake is absolutely most stunning 😮above all , thank you so much❤
One of the biggest lesson I have learnt is there is 2 ways to beat your egg whites the fast and the furious way or Aye’s way it’s not like the latter it’s measured and calculated to be beaten in a certain way which makes so much sense and as I’ve said before baking is in itself is a science but Aya just takes it to the next level and I love it as it’s lit a fire 🔥 within me and it’s making me challenge myself and I’m learning a technique that I’ve known all of my life but it’s slowed down and it makes sense ❤ Aussie gal is in the kitchen waiting for afternoon tea with Aya ❤
This is simply stunning...just stunning. I love the combination of cherries + chocolate and have tried to create a bundt cake with both...but failed miserably. I was going to use a Kirsch-cherry syrup drizzled glaze. The cherries are simply too moist to bake properly leaving pockets of uncooked cake (using roughly chopped Toschi Amarena [sour] cherries). Dried cherries are simply not the same even with rehydration in a liquor. I saw a very simple, thin one-layer cake in which the lady put cherries, and the cake seemed to bake properly...but the cake was very thin, and the cherries were simply just cherries. I've realized that the only way to obtain that terrific chocolate + Kirsch-cherry taste which knocks you out is the traditional Black Forest Cake! Christmas always screams chocolate+Kirsch+sweetened sour cherries to me!! You did such a great job!!
Hello Aya, A very beautiful cake and so well presented to show us how to make it. Thank you so much dear lady ❤ I am thinking I may try this next Christmas instead of traditional fruit cake as my husband does not eat dried fruit. I think he would love this cake 😊
I am planning on making one of these for the holidays. I went to my local store looking for Kirchwasser. After I explained what it was, they said they would need to order it. Well, there is still time. You always need to plan ahead.
Dear Aya thank you so much for sharing such an amazing recipe. May Allah bless you with good health. Someday I really want try to make this cake for my husband InsahAllah. Lots of love 🥰
Your cake looks very delicious and elegant! In Poland, we make this cake with sour cherries, I recommend it, they contrast so well with the sweetness of the cream and cake:)
What a gorgeous cake! Looks amazing! 2 questions for you: could frozen cherries be used in place of the canned cherries? Also, how long will a cake with whipped cream frosting last in the fridge? Thanks for another great video!
Thank you! About your questions, you could use them but it tastes a lot better with sweetened cherries in my opinion. You could try soaking the frozen cherries in syrup and make compote if you like! Or with fresh cherries. I typically recommend to eat within a few days but it could last for 5 days! Hope that helps!
hi Aya! made this yesterday and it turned out BEAUTIFULLY.. the flavours were even nicer when we left it over night in the fridge. some technical questions... what's the difference between a biscuit joconde and a genoise sponge cake? also, do you have a plain vanilla biscuit joconde recipe ? thank you!
I'm SO glad!! Thank you for letting me know! I totally agree, the flavor really get enhanced the next day. About your question, genoise sponge is made by whipping up whole eggs altogether. Biscuit sponge is made by whipping up egg whites and yolks separately. It indicates the difference of methods. Specifically, biscuit "Joconde" is a type of sponge made with almond paste or almond flour to add the unique flavor and texture, using the biscuit method. It is often used for Opera cake or some entremets. I hope that helps!!
@@PastryLivingwithAya thank you! I've made your genoise recipe many many times without fail. between the biscuit joconde and genoise, I prefer the joconde. it's easier to make and somehow retains moisture better (:
Hi Aya! This was a hit when I made it for my neighbour’s birthday. Thank you for the recipe. I would like to bake it again someday but double the recipe. I wonder what baking tin size should I use by then? TIA
Black Forest Cake is my absolute achilles heel I just love the contrast of sweet and sour creamy and chocolate flavours it’s got so many different flavours textures that every bite is so different from the last love 🥰 love 🥰 it and I’m going to watch and enjoy the first time I watch your video and then I’ll watch again with my sleeves pulled up pen and paper to make a shopping list to make the key points I’ll probably watch for at least 4-5 times so when I do attempt to make it I’ll be confident within myself to do justice to your recipe Aye ❤❤ Aussie gal is in the kitchen hogging all of the bowls to lick 👅 lol 😂 ❤
Can you give the tips for what you are doing to get the cake to rise so high. I have made cakes for years and always whipping egg whites but that was quite a lot of rise you reached. I was surprised. Please give tips about that if you can please. Thanks.
Wow, best video i've ever seen and i've seen alot. So serene, best background music, soft voice and step by step slowly. But of course the best part was the final product. I wish i had it. Thank you for sharing this recipe i will make one as soon as cherry season is back. 🍒
Hello Aya, I don’t know if you know this, but Aya means a verse in the Bible or in any holy book, it also means a symbol or representation of a good example. And you are it. Love your accent and everything you make, I would be very proud if I become half as good as you are one day. Wow that cake looks so good it’s a shame to cut into it
good evening... this cake of yours is picky i have made it before. Now that there will be more people and I want to make a round 30 cm. How many times do you think the ingredients should be multiplied to make the recipe? Thank you very much ❣️ ❣️❣️❣️
Oh, I’d love to sit late afternoon with a slice of this cake and a cup of tea, curled up with a blanket by a French widow, looking out towards a dark forest as the rain falls in wispy droves. Maybe there would also be a copy of Grimms’ Fairy Tales close to hand.
Hello guys! Dark cherries are in season, so I made a black forest cake!🍒 Hope you'll enjoy!
Great recipe, thank you so muchh 🙏
quick question, why do u use this method instead of the other method (beating whole eggs with sugar over bain marie until fluffy)? the recipes seem pretty similar to me in terms of ratio of ingredients? same ratio of eggs: sugar: dry ingredients
@@hypnosesgodchild a l appartement et que vous êtes pas là bas et qu'il à vous de me mettre dans les plus beaux des mots
@@hypnosesgodchild a l appartement et que vous êtes pas là bas et qu'il à vous de me mettre dans les plus beaux des mots
🎉😂😂😂😂😂😂@@hypnosesgodchild
Can you make me one please 🙏🏽
This is, without a doubt, the most lovely Black Forest Cake I've seen. Thank you!
My goodness,this blank forest cake looks divine.With cherries and chocolate and creamy inside.I never had Black Forest cake ever,except in flavored something like it.But you made me think it’s a fabulous dessert as I saw you present such a thing.
This looks
Amazing!!!. It doesn't matter how you call it. It's your recipe.
And looks outstanding!!
Great job. 👍
Great recipe and beautifully decorated cake as always Aya, thank you so much for the video - just a small tip if you add a tiny bit of ground cloves into the sponge it gives it a wonderful flavor, literally just a knife tip of it. My grandmother always did that and my mum says it is a really important ingredient to a Black Forest cake. I have seen recipes where cloves and cinnamon get heated in the cake syrup - so I guess that works just as well.
Thank you for the suggestion! I tried cinnamon before but not cloves. will definitely try next time!🙏
Merci 👍😁
Ooh, thanks for the tip. I just bought a bag of fresh cherries. I wanted to make a Black Forest Cake with them but looks like I'm going to use a different recipe. The only cherries I can find that sits in syrup is a can of cherry pie mix or jars of jam but those are too tiny and the cherries aren't whole. I'll use your tip to make the syrup. I've made BF cakes a few times but never used a simple syrup on it. I can't wait to try your tip out on my next one. Thanks again... 😉
If that splendid cake tastes as good as it looks, it's a Grand Prize winner.
One of my favorites! Love Black Forest Cake! 🍒🍫 Thanks for the recipe and video!
I LOVE that you use a lot of syrup for your cakes, FINALLY someone who understands its value and knows how to do it!! I loathe dry cakes, I refuse to eat those that are not properly soaked in syrup. Gotta put enough in there or all is for nothing, so congrats for your top-tier quality cakes 😊😊.
Thank you🥰 hope you’ll like it!!
🙈 Thank You.
If you are a good baker, they are not dry.
That cake is beautiful. I like the special extra touch of the gold leaf. It makes the presentation more special.
Ai un fel minunat de a explica!Am facut multe retete de la tine.Te salut din Romania si merci!😘
A beautiful classic. You made it look soooo good with original decorations. The original name in German is "Schwarzwaldtorte" (Schwarzwald = Black forest, a name of a forest in Germany). One of my favourite cakes together with the Sacher cake. And the fishies at the end 😀❤
Thank you! One of my favorite traditional cakes also!!😊
Merci 👍
❤❤❤❤❤aaa1
I was in Black Forest of Germany， the cake the fed us over there is the best cake 😊 I had in my whole life❤
Aya im going to make this for my daughter’s Law graduation next month! Thank you for sharing your amazing and inspirational recipes. Everything you make is superb and looks utterly delicious! 🥰🍫🍰🍒🎓🎀🌹🫶🏻
Oh I hope she’ll like it!🥰 Congratulations on her accomplishment!!🎊
Merci pour Les Loups.
I have been searching Black Forest cake recipe, but every one I found required 3 same size of cake tins which I don’t have , I started wondering is it necessary until I found you, you make thing simple and you cake is absolutely most stunning 😮above all , thank you so much❤
This Black Forest cake is soo pretty! 😊
Thank you!🙏🏻
Love all layers 💘
My very favourite cake!
Made this for my brother's bday. It was delicious!!!
Glad you liked it!!!
Hi. New subscription 😁 glad to be here love your version of Black Forest cake ❤️
This looks amazing! All your cakes are just so beautiful, it's hard to choose a favorite.
Thank you🤗🙏
..
One of the biggest lesson I have learnt is there is 2 ways to beat your egg whites the fast and the furious way or Aye’s way it’s not like the latter it’s measured and calculated to be beaten in a certain way which makes so much sense and as I’ve said before baking is in itself is a science but Aya just takes it to the next level and I love it as it’s lit a fire 🔥 within me and it’s making me challenge myself and I’m learning a technique that I’ve known all of my life but it’s slowed down and it makes sense ❤ Aussie gal is in the kitchen waiting for afternoon tea with Aya ❤
This is simply stunning...just stunning. I love the combination of cherries + chocolate and have tried to create a bundt cake with both...but failed miserably. I was going to use a Kirsch-cherry syrup drizzled glaze. The cherries are simply too moist to bake properly leaving pockets of uncooked cake (using roughly chopped Toschi Amarena [sour] cherries). Dried cherries are simply not the same even with rehydration in a liquor. I saw a very simple, thin one-layer cake in which the lady put cherries, and the cake seemed to bake properly...but the cake was very thin, and the cherries were simply just cherries. I've realized that the only way to obtain that terrific chocolate + Kirsch-cherry taste which knocks you out is the traditional Black Forest Cake! Christmas always screams chocolate+Kirsch+sweetened sour cherries to me!! You did such a great job!!
Hello Aya,
A very beautiful cake and so well presented to show us how to make it.
Thank you so much dear lady ❤
I am thinking I may try this next Christmas instead of traditional fruit cake as my husband does not eat dried fruit.
I think he would love this cake
😊
Thank you😊 Great idea!
Gestern hatte ich solcher Bilder schon Wunderschönes Wochenende mit Familien Glückliches Weihnachten bringen
That looks FANTASTIC!!! It's a work of art. Thank you for sharing, can't wait to try.
Happy Holidays🎄
For me this is the best black forest cake ever 😋
Thank you☺️
Gorgeous cake!.. looks delicious!!❤
i'm deadly craving rn how can a cake look that classy???
I am planning on making one of these for the holidays. I went to my local store looking for Kirchwasser. After I explained what it was, they said they would need to order it. Well, there is still time. You always need to plan ahead.
Nice very nice 👍❤
Tolles Rezept und Ergebnis für eine Schwarzwälder Kirschtorte!!🎂🎂🎂👍👍🇩🇪
Thank you!
I was salivating as I was watching this, I could taste it thru the screen. Yum 😋
Thank you 😋
This is my favorite type of cake. I love the combination of cherries and chocolate.
And you did an amazing job in your preparation of this cake!!
Thank you so much 🤗
A WONDERFUL CAKE!!!!! Thank you.
Dear Aya thank you so much for sharing such an amazing recipe. May Allah bless you with good health. Someday I really want try to make this cake for my husband InsahAllah. Lots of love 🥰
So good thank you...you make baking look so easy and fun🤩if I try this and it comes out right it will be great😍
Thank you🤗 Hope you'll enjoy it!!
It's not beautiful it's amazing 👍 you are creative 🙏👌👌💝
Extremely nice black forest cake. I hope I can do a nice one for my dad. Thanks for the great recipe.
Thank you, I bet your dad will love it😊
Breakfast 🍳 as well.
I’m surprised you don’t more views and subscribers
I love your channel 💙💙💙
Aww thank you😌🙏
Beautiful!
Scrumptious 🎉, mouthwatering black Forest🌲😋 🙏.
Your cake looks very delicious and elegant! In Poland, we make this cake with sour cherries, I recommend it, they contrast so well with the sweetness of the cream and cake:)
Looks beautiful! Bravo!!!🥰🌷🌷🌷
Thank you! 😊
What a gorgeous cake! Looks amazing! 2 questions for you: could frozen cherries be used in place of the canned cherries? Also, how long will a cake with whipped cream frosting last in the fridge?
Thanks for another great video!
I am asking myself these exact questions. I hope Aya answers you.
Thank you! About your questions,
you could use them but it tastes a lot better with sweetened cherries in my opinion. You could try soaking the frozen cherries in syrup and make compote if you like! Or with fresh cherries.
I typically recommend to eat within a few days but it could last for 5 days!
Hope that helps!
Vive La FRANCE!
The layers are just amazing 😍😍😍😍
Perfection at ot best!! From one chef to another!!!
Thank you so much!
Amazing instructional video. The cake looks awesome!
Thank you!😊
It is so decadent.
hi Aya! made this yesterday and it turned out BEAUTIFULLY.. the flavours were even nicer when we left it over night in the fridge. some technical questions... what's the difference between a biscuit joconde and a genoise sponge cake? also, do you have a plain vanilla biscuit joconde recipe ? thank you!
I'm SO glad!! Thank you for letting me know! I totally agree, the flavor really get enhanced the next day.
About your question, genoise sponge is made by whipping up whole eggs altogether. Biscuit sponge is made by whipping up egg whites and yolks separately. It indicates the difference of methods. Specifically, biscuit "Joconde" is a type of sponge made with almond paste or almond flour to add the unique flavor and texture, using the biscuit method. It is often used for Opera cake or some entremets. I hope that helps!!
@@PastryLivingwithAya thank you! I've made your genoise recipe many many times without fail. between the biscuit joconde and genoise, I prefer the joconde. it's easier to make and somehow retains moisture better (:
Vive La Joconde.
Hi Aya! This was a hit when I made it for my neighbour’s birthday. Thank you for the recipe. I would like to bake it again someday but double the recipe. I wonder what baking tin size should I use by then? TIA
Black Forest Cake is my absolute achilles heel I just love the contrast of sweet and sour creamy and chocolate flavours it’s got so many different flavours textures that every bite is so different from the last love 🥰 love 🥰 it and I’m going to watch and enjoy the first time I watch your video and then I’ll watch again with my sleeves pulled up pen and paper to make a shopping list to make the key points I’ll probably watch for at least 4-5 times so when I do attempt to make it I’ll be confident within myself to do justice to your recipe Aye ❤❤ Aussie gal is in the kitchen hogging all of the bowls to lick 👅 lol 😂 ❤
❤This looks delicious, I can't wait to try it!
Hope you like it!
I like your presentation. It’s very calming.
Can you give the tips for what you are doing to get the cake to rise so high. I have made cakes for years and always whipping egg whites but that was quite a lot of rise you reached. I was surprised. Please give tips about that if you can please. Thanks.
beautifully well done !!!! gut gemacht
That looks absolutely delicious!!!
Wow, best video i've ever seen and i've seen alot. So serene, best background music, soft voice and step by step slowly. But of course the best part was the final product. I wish i had it. Thank you for sharing this recipe i will make one as soon as cherry season is back. 🍒
Wow thank you so much🥺❤️
Woaa, this looks so yumm, I can't await to try it! Thank you for the recipe 😍
My pleasure!😊
All of Aya’s recipes look yumm
This is my favourite cake,I’d do anything for Black Forest cake yum 🤤
Haha😁
I'm so so happy to find your chanel. Thank you. The cake looks amazing.❤
Thank you, I'm glad you found me!
Hello Aya, I don’t know if you know this, but Aya means a verse in the Bible or in any holy book, it also means a symbol or representation of a good example. And you are it. Love your accent and everything you make, I would be very proud if I become half as good as you are one day. Wow that cake looks so good it’s a shame to cut into it
Oh wow! I didn't know! You are so sweet, thank you🙏💕 Of course you will, we just need some practices 😉
Looks absolutely delicious! I am finally inspired to make this! Thank you
It's so yummy yummy yum cake I love it
I am drooling over this cake wwwwoooow 😮👍👍👍👍
Thank you😋
The work of the artist !
Great job!
I will try to make it .
Masterclass wow
It’s such a luxurious cake.
Love this cake! 😊
Oh! what a beautiful cake and my favourite too, yumm❤
Beautiful cake 😍 it's also my mom's favorite. Will definetly try out this recipe!
I hop you guys will like it!!
Fantastica super gracie
I like watching you do the cake beautiful done
Thanks so much 😊
I enjoyed watching it. Am definitely going to try baking 1 for my mom's birthday
Aww so sweet😌 Hope she'll love it! (I bet she will love anything you make ;))
Beautiful 🎉
Yummy yummy black forest cake
Wow beautiful
Looks amazing!! Think im gonna try this for Christmas this year!! 😊
Sounds great! Thank you.
Beautiful, elegant and must be delicious 🍒
Love it!!!!!!!!!!!!!! Soooo Sweeet!!!!!!!!!!!!!!!!!
Amazing mouth watering recipe ❤❤❤❤❤
I was waiting for a recipe like this!
Yay!!😃🙌🏻
Looking forward to try it -- this weekend if I find the cherries locally. Thanks!!
Awesome, Hope you'll enjoy!!
Simply Awesome!
You were created to make Cakes & Pastries
Aww thank you😊
What a pro!
Thanks Aya. Can’t wait to make it 🥰
Welcome🥰
Thank you for your recipe
Love this video.. I am definitely going to try making this cake..
Thank you, I hope you'll enjoy!
Amazing cake and looks beautiful.
Did you freeze the cake before taking the ring off?
Thanks 😊
yummmm and beautiful!! love it
It is beautiful!🥰😋
Gorgeous! I'm going to try and make a replica! (I'm a beginner and am learning)
I hope you'll like it!
Amazing recipe
Aya, thank you for this amazing cake. 🇵🇹😘
My pleasure!😊
😊
.
Looks soooooo delish😋😋😋....i wish i could make one!
good evening... this cake of yours is picky i have made it before. Now that there will be more people and I want to make a round 30 cm. How many times do you think the ingredients should be multiplied to make the recipe? Thank you very much ❣️ ❣️❣️❣️
Excellent work❤
Oh, I’d love to sit late afternoon with a slice of this cake and a cup of tea, curled up with a blanket by a French widow, looking out towards a dark forest as the rain falls in wispy droves. Maybe there would also be a copy of Grimms’ Fairy Tales close to hand.
That sounds like a perfect way to eat this cake!😁❤️☕️ love it!
Your creations are very inspiring. If you lived in the UK I’d say you should apply for The Great British Bake-off ☺️🫖☕️🍰
I enjoy that show so much! The show got lots of fans! I praise them for baking under a hot sun😆
I really enjoyed your video it was great I would like to make a cake like that thank you so much
26 May 2024 …. The Best CAKE…. I Love it ….. 👍👍👍👍👍👍👍👍😎💃👗👠👠✍️🙏🇮🇩😊
Look how good😮😘
Miam une bonne forêt noire ! 🎉
Amazing cake ❤️🌹