Black Forest torte (Schwarzwälder Kirschtorte) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 123) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bake the cake at least 4 hours before serving.

  • sarahcooks on June 13, 2017

    This was just not good. The cake is very dry, as you would guess from the lack of butter or oil. Maybe if you used the full amount of kirsch it would help moisten it, but I used the minimum. Even so, I have a feeling it would still be not very good even with lots of kirsch, though maybe you would stop caring.

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