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A recipe for classic white layer cake with butter frosting and raspberry-almond filling. Featuring an Equipment Corner covering cake pans and a Tasting Lab on raspberry preserves. 143
Slice of cake showing cherries between the layers Individual cupcakes based on Black Forest cake. The origin of the cake's name is unclear. The confectioner Josef Keller [] (1887–1981) claimed to have invented Schwarzwälder Kirschtorte in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn and actually some 300 km (190 mi) north of the Black Forest.
Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake. The batter usually is baked to form a thin sheet. An 1884 cookbook gives a simple recipe for a genoise: [8]
Closer to the coast, 18th-century recipes for English trifle turned into tipsy cakes, replacing the sherry with whiskey and their recipe for pound cake, brought to the South around the same time, still works with American baking units: one pound sugar, one pound eggs, one pound butter, one pound flour.
The rainbow cookie cake in Round 1 was reminiscent of an Italian rainbow cookie with red, white, and green colors made with almond and topped with chocolate and raspberry jam in-between each layer. The "lemon dessert" in Round 2 consisted of an edible shell made to look like a lemon filled with lemon gelee and a mousse that contained lemongrass ...
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