"Customer Service Is Not A Department, It's An Attitude" Starts here.
elliehen,
Dec 15, 2:40pm
punkinthefirst, this is just a description of the cake.Since you have made it as a professional, could you please post your authentic recipefor Schwarzwälder Kirschtorte - how to make your genoise, the precise way to assemble.or we'll never know!
Schwarzwälder Kirschtorte
punkinthefirst,
Dec 15, 3:07pm
ellie, a genoise is a genoise is a genoise. A basic butter sponge. I daresay you could use a chocolate version of the Edmonds sponge as well. Use whatever you have the most success with. Surely people know how to whip cream and assemble a kirsch-soaked cake with cream and cherries between the layers!Surely they know how to spread whipped cream over it, sprinkle chocolate flakeson the thing, and decorate it with more whipped cream and cherries!Home cooks don't need me talking down to them - they're endlessly capable of assembling a perfectly simple cake,for Pete's sake!
elliehen,
Dec 15, 3:18pm
But further up in this windy thread, uli talks about making circles of buttercream.
This is exactly what I mean!How is anyone to know the authentic recipe if everyone is too scared or too shy to post it!
punkinthefirst,
Dec 15, 3:34pm
BTW -basic sponges are made by the dozens in the Pastry Section of hotel kitchens and patisseries. They are then assembled into the different classic cakes, using different fillings and icings. It is a matter of convenience for the pastry chef. Each pastry chef will use the sponge recipe that suits his/her oven, equipment and serving style. But each classic cake has its own assembly. Oh, and Uli is right about using buttercream between the layers. Pro cooks use that because it is cheaper and holds better than whipped cream, for service. They also have a buttercream recipe which uses unsalted butter and softened fondant which tastes better than home cooks version,(with salted butter) but requires a heavy duty mixer. Home cooks would use whipped cream, flavoured to taste with vanilla and sugar.
buzzy110,
Dec 15, 3:35pm
They just love to degenerate into name calling. The last refuge of those who are put into a corner.
I'm acerbic apparently and I take that title with some pride. Some of the most famous wits have been very acerbic. Billy Connolly springs to mind along with Oscar Wilde. Even Shakespeare was not frightened of using a bit of acerbic commentary when required. Better, imo, to be acerbic than the crazy google wordsmith or bland and boring and trying to keep Recipes strictly confined to baking and how to cook meals from processed foods bought from the centre aisles of the supermarket.
Anyone can do that. You, on the other hand know how to do all sorts of interesting things that people, like me, who aren't interested in making muffins and sponges, want to learn.
elliehen,
Dec 15, 3:43pm
Thank you.That's progress.More information.But it's still like pulling teeth.Could you not please post your favourite genoise, how thin/thick are the layers and the method of assembly you were taught by the Austrian chef!
At the end of the day it's starting to sound as though the only objection to the Masterchef cake was that they didn't use Kirsch, used candied cherries and used ganache instead of whipped cream.Is that really all!
buzzy110,
Dec 15, 3:45pm
Nobody said it wasn't a nice recipe ellihen. The objection was the name of said recipe.
elliehen,
Dec 15, 3:48pm
punkinthefirst, could you please post your favourite genoise, how thin/thick are the layers etc, and the method of assembly you were taught by the Austrian chef!
punkinthefirst,
Dec 15, 3:50pm
re the circles of buttercream. thats just a way of making the assembly fast and easy, and keeping the finished cake tidy when you cut into it. The cherries in between the "bullseyes" of cream hold the next layer up and the cream doesn't squish out. Nobody is going to growl at you if you don't assemble the cake that way, though. (Except, perhaps, someone at a fancy "do" who gets cream on their clothes). There is no authentic recipe, just an authentic method of assembly!
punkinthefirst,
Dec 15, 4:08pm
Ah - you got it! If you look way up there at some of my earliest posts I said that it was probably a very good cake but it wasn't a Black Forest Cake, which is a classic recipe. Sorry, I might have confused you with my use of the word "recipe". Much as the NZ "recipe" for Pavlova,there are probably dozens. But, just as we, and the Aussies, know what is meant by"Pavlova", which is a CLASSIC confection, the whole world of cookery (except, for Australian Masterchef) knows what is meant by "Black Forest Cake (or Torte)." Had they called that perfectly good cake by any other non-classic name, I would have been happy.
buzzy110,
Dec 15, 4:14pm
Whatever elli. I sincerely hope that giving me the last word was your last word on the subject but what is the bet it isn't! Go on. Prove me wrong.
punkinthefirst,
Dec 15, 4:17pm
(Sigh -because I forgot to add this to my above post). A genoise is a bitch of a cake to make. If you don't have all the ingredients at exactly the right temperature it can be ruined in a snap. It needs a good heavy-duty mixer or a really strong arm. It is not a cake to make for the first time on your own, or for novice cake-makers, though I will post a recipe if you absolutely insist.
uli,
Dec 15, 4:38pm
Well said! :)
uli,
Dec 15, 8:05pm
ellie what's your point there! Just give it a rest will you! It is the season of being good! Remember!
stefanie,
Dec 15, 10:21pm
This argument has nothing to do with people not getting enough credit for their intelligence, and it's not about people having to stick to a traditional way of preparing a dish. I wouldn't go so far that anyone would be offended, but it is annoying when the name ofa classical dish is used, when it is clearly not. I tried using a New Zealand example, so you might sympathise when it comes to your original home country. As for your last point, all these smiley faces are surely either meant sarcastic or condesending. It is quite clear that you have pissed each other off enough to get into these bickering posts.or offering alternative opinion posts, as you call it. I have not read enough in your cases, but one thing I know very well is, Kiwis do not take any critisism about their country (incl food etc) lightly, specially when it comes from immigrants.
uli,
Dec 15, 10:29pm
stefanie - I have those stupid posts all the time. Every time I say that a scone dough with a topping of what's left over at the back of the fridge and topped with cheese is NOT "pizza" I am told off here - as "WE can call it pizza if we feel like it . simply it is ISN'T pizza - and so I say and so I get about 10 more posts about being too "difficult" or whatever else.
So in short: you are wasting your breath, typing etc . and nobody is interested in your view - except maybe me, buzzy, davidt4 and a few others who actually like cooking and eating :)
Good luck with your other endeavours!
cookessentials,
Dec 12, 12:12pm
Not into scorn.shall leave that talent up to you. I come here to help people if and when they have a question or impart what knowledge I have that I can offer. I will, however, stand up for myself when harrangued (sp) by you and others. Unlike you and a few others, I come on here to be helpful where I can rather than come to continually stir. Seems Christmas brings the worst out in some people while some of you are just naturally this way. I certainly have better things to do with my time than go through all this childish crap with a few unknowns. You can all argue until you are blue in the face. Food snobbery does not have a place here.
pickles7,
Dec 12, 9:59pm
I can only handle one those, at any one time . buzzy110.sometimes neady. lol.
punkinthefirst,
Dec 13, 4:06am
Nobody has actually wrecked the cake! Just make your cake using the recipe you want to try (i.e., the masterclass one-but don't call it a Black Forest Cake). I did suggest earlier, that it looked like a very good cake. Or you can choose to make Black Forest Cake as I was taught by an Austrian pastry chef. It is just a chocolate genoise, (a butter sponge) soaked with kirsch, and with whipped cream and kirsch-macerated cherries between the layers. You then mask it with whipped cream and coat with shaved chocolate. Decorate with whipped cream and cherries. Edited to add.Oh and I agree that chocolate and raspberries are a match made in heaven!
stefanie,
Dec 14, 7:06pm
To comment on the title of original recipes. My father was a trained chef (and I hate to add this was actually rather embarrassing in the 70's) and my parents had a restaurant when I was young. Every classic dish on the menue had to be authentic by law (Germany), for eg. Wiener Schitzel had to be made with veal schnitzel.if using pork, it had to be called schnitzel Wiener 'style'. So for the peace sake, could people just add the word style if it isn't the classic recipe! edited for mistake
stefanie,
Dec 14, 10:47pm
Elliehen, I believe there is also a bit of pride involved. Cuisine is a big part of a country's culture. I bet if I'd post a recipe for hokey pokey icecream containing say hazlenuts, I would be told that hokey pokey doesn't contain any. I get your point that it doesn't matter much for the home cook, but I also agree with Uli, people should know when recipes are variations of a classic. However for all I know you guys might just enjoy your slanging matches.
uli,
Dec 15, 1:48am
bump for another year LOL :)
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