It’s my last day!!!!!!!!!
My last day sitting at home with an injured hand…
My last day with a cast on…
My last day not working…
As much as I’ve enjoyed not having any responsibility for the past two weeks. I am excited to get busy again. Not working and not doing what I love is not for me. Point blank. I certainly enjoy relaxing and taking time for myself, but it’s just too much for an extended period of time.
Tomorrow I will be back at my job and it will hopefully last, depending on how the injury healed during these past two weeks. The last thing someone in my field of work wants to hear is that your hand is permanently injured and that you need surgery. I’m hoping… because my hands are all I have!
I’m taking it back traditional-style today…
What is more traditional than a Black Forest Cake?
Also known as, Schwarz-Wald Torte in German, this is as classic as it gets.
It is one of the most traditional cakes originating in Germany, where laws are set in place protecting its’ integrity. The Black Forest Cake is seen in just about each and every Konditorei pastry shop across the country as well as surrounding countries including Austria and Switzerland.
The cake is typically built with alternating layers of chocolate cake, whipped cream flavored with Kirschewasser cherry brandy and angedickten Kirschen thickened cherries.
There are various recipe’s throughout the Germany and surrounding countries, but if you want to make a Black Forest Cake while sticking to Germany’s standards, here are some laws you have to follow.
- The cake has to be produced with at least 60% whipped cream.
- There must be a profound taste of cherry brandy in the cake.
- The cake must be produced with angedickten Kirschen thickened cherries.
Follow these “laws” and you will find yourself with the most delicious and traditionally classic Black Forest Cake there is!
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