Black Forest mountain region, Germany & Black Forest Cake

HEAVENS ON EARTH

Black Forest  mountain region, Germany

The Black Forest (German: Schwarzwald, pronounced [ˈʃvaʁt͡svalt]) is a large forested mountain range in the state ofBaden-Württemberg in southwestern Germany. It is bounded by the Rhine valley to the west and south. Its highest peak is the Feldberg with an elevation of 1,493 metres (4,898 ft). The region is roughly oblong in shape with a length of 160 km (99 mi) and breadth of up to 60 km (37 mi).

Tourist attractions

The most heavily frequented tourist destinations and resorts in the Black Forest are the Titisee and the Schluchsee. Both lakes offer opportunities for water sports like diving and windsurfing. From Freiburg these lakes may be reached on the B 31through the Höllental, via the Hirschsprung monument located at the narrowest point in the valley, and the Oswald Chapelbelow the Ravenna Gorge.

One oft-visited town is Baden-Baden with its thermal baths and festival hall. Other thermal baths are found in the spa resorts of Badenweiler, Bad Herrenalb, Bad Wildbad, Bad Krozingen, Bad Liebenzell and Bad Bellingen.

Other popular tourist destinations are the old imperial town of Gengenbach, the former county towns of Wolfach, Schiltachand Haslach im Kinzigtal (both on the German Timber-Frame Road) and the flower and wine village of Sasbachwalden at the foot of the Hornisgrinde. Picturesque old towns may be visited in Altensteig, Dornstetten, Freiburg im Breisgau, Gernsbach,Villingen and Zell am Harmersbach. Baiersbronn is a centre of gastronomic excellence, Freudenstadt is built around the largest market place in Germany. Gersbach's floral displays have won awards as the German Golden Village of 2004 and theEuropean Golden Village of 2007.

Noted for their fine interiors are the former monastery of St. Blasien as well as the abbeys of Sankt Trudpert, St. Peter andSt. Märgen. Alpirsbach Abbey and the ruined Hirsau Abbey were built of red sandstone in the Hirsau style. Another idyllic rural edifice is Wittichen Abbey near Schenkenzell.

The Murg valley, the Kinzig valley, the Triberg Waterfalls and the Open Air Museum at Vogtsbauernhof are also very popular.

Lookout mountains include the Feldberg, the Belchen, the Kandel and the Schauinsland in the Southern Black Forest; and the Hornisgrinde, the Schliffkopf, the Hohloh, the Merkur and the Teufelsmühle in the Northern Black Forest.

There are well known winter sports areas around the Feldberg, near Todtnau with its FIS downhill ski run of Fahler Loch and in Hinterzarten, a centre and talent forge for German ski jumpers. In the Northern Black Forest the winter sports areas are concentrated along the Black Forest High Road and on the ridge between the Murg and Enz rivers around Kaltenbronn.

The height differences in the mountains are used in many places for hang gliding and paragliding.

PLAN YOUR BLACK FOREST VACATION

A wood so dense that the sun couldn't penetrate the thick pine trees—that's how the Black Forest—Schwarzwald in German—got its name. Stretching west to the Rhine River and south into the Alpine foothills in Switzerland, this southwest corner of Baden-Württemberg (in the larger region known as Swabia) has one of Germany's most beautiful natural landscapes.

EXCELLENT EATS Enjoy extraordinary regional specialties like Black Forest cake, Schwarzwald ham, and incredible brews from the Alpirsbach Brewery before feasting on Baiersbronn's gourmet offerings.

FREIBURG MÜNSTER One of the most beautiful Gothic churches in Germany, the Cathedral of Freiburg survived the war unscathed. The view from the bell tower is stunning.

STUNNING SCENERY From the country's largest waterfall in Triberg to the glacially carved Titisee Lake, the landscape in the Black Forest National Park is unparalleled.

HEALING WATERS The region is home to more than 30 spas with a wide range of treatments, including a 3½-hour session at the Friedrichsbad in Baden-Baden, the ultimate place for relaxation.

LIBATIONS AT KAISERSTUHL With a diversity of wine like nowhere else in Germany, the sunny border region is especially pretty when the grapes are being harvested.

WHEN TO GO

The Black Forest is one of the most visited mountain regions in Europe and despite its name, one of the sunniest places in Germany.

Black Forest Cake

Prep Time: 35 minutes 

Cook Time: 35 minutes 

Servings: 10

A filling of cherries and kirsch-flavored whipped cream is standard in this classic German cake. To poach the cherries, in a small saucepan over medium heat, bring 1 3/4 cups water and 1/3 cup granulated sugar to a boil, stirring occasionally. Add 1 cup fresh pitted Bing or other dark sweet cherries, reduce the heat to low and cook until soft, about 10 minutes. Let the cherries cool, then drain; discard the syrup. Frozen or jarred cherries may also be used. Cook the frozen cherries as directed above. Jarred cherries have already been poached

Ingredients:

For the cake:

·         1/2 cup cake flour

·         1/2 cup Dutch-process cocoa powder

·         6 eggs, at room temperature

·         1 tsp. vanilla extract

·         3/4 cup granulated sugar

·         8 Tbs. (1 stick) unsalted butter, melted and cooled to room temperature 

For the sugar syrup:

·         1/4 cup granulated sugar

·         1/4 cup water

For the filling and frosting:

·         2 1/2 cups heavy cream

·         2 Tbs. confectioners' sugar

·         1 tsp. kirsch

·         Poached cherries (see note above)

·         Semisweet (plain) chocolate curls

Directions:

Preheat an oven to 350°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. 

To make the cake, sift together the flour and cocoa powder onto a sheet of waxed paper; set aside. 

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and granulated sugar on high speed until tripled in volume, about 5 minutes. Remove the bowl from the mixer. Sift the flour mixture over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture. 

Pour the batter into the prepared pan and smooth the top. Bake until the cake is puffed, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely.

To make the sugar syrup, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let cool to room temperature.

To make the filling and frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until medium-stiff peaks form. In a small bowl, combine the kirsch and the sugar syrup.

Run a table knife around the edge of the pan and unmold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake horizontally into 3 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the syrup, then spread with about one-fourth of the whipped cream. Strew the cherries over the cream (reserve 1 cherry for garnish), leaving a 1/2-inch border of cream around the edge. Position the middle cake layer on the cream. Brush with some of the syrup and spread with another one-fourth of the cream. Position the third cake layer, cut side down, on the cream and peel off the parchment paper. Brush with the remaining syrup. Spread the remaining whipped cream on the top and sides of the cake. 

Press the chocolate curls onto the top of the cake. Put the reserved cherry in the middle. Refrigerate until ready to serve. Serves 8 to 10.

Adapted from Williams-Sonoma Collection Series, Cake, by Fran Gage (Simon & Schuster, 2003).