kirschwasser


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kirsch·was·ser

 (kîrsh′vä′sər)
n.
Kirsch.

[German : Kirsche, cherry (from Middle High German kirse, kirsche, from Old High German kirsa, from Vulgar Latin *ceresia; see cherry) + Wasser, water (from Middle High German, from Old High German wassar; see wed- in Indo-European roots).]
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Black Forest Christmas gateau For the sponge120g butter 120g sugar 1 packet vanilla sugar (9g) or a tspn vanilla essence 4 eggs 160g plain flour 1 packet baking powder (15g) 100g dark chocolate, grated 50g ground hazelnutsaFor the filling/topping40ml Kirschwasser (cherry schnapps) - if you can't find, use cherry brandy 200g cherry conserve 600g sweet cream (double or whipping cream with vanilla sugar or icing sugar added during final stages of whipping) 2 packets of cream stabilizer (optional to help thicken cream)For the decorationGlace cherries Chocolate flakes or chocolate decorations Method:Grease and line a 26-28cm diameter spring form cake tin.
Some other bakers in Germany and elsewhere in Europe are opposed to the measure, especially the brandy rule, holding that the Black Forest Kirschwasser is really no different from the Kirschwasser made elsewhere.
It consists of a chocolate cake with a filling of fresh cream and cherries soaked in Kirschwasser, a clear cherry schnapps that is a specialty in the Black Forest.