{"id":9420,"date":"2022-11-15T16:21:16","date_gmt":"2022-11-15T15:21:16","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=9420"},"modified":"2022-11-15T16:21:19","modified_gmt":"2022-11-15T15:21:19","slug":"black-forest-with-sour-cherries","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/black-forest-with-sour-cherries\/","title":{"rendered":"Foresta Nera con amarene"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em><em><em><em><em>Una torta classica d'altri tempi<\/em> di origine tedesca!<\/em><\/em><\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per <strong>8 <\/strong>porzioni (costo totale circa 15 \u20ac con prodotti bio)<\/h5>\n\n\n\n<p><strong>per il pan di Spagna <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g (4 medie) uova<\/li>\n\n\n\n<li>100 g di farina 00<\/li>\n\n\n\n<li>20 g di cacao in polvere<\/li>\n\n\n\n<li>120 g di zucchero<\/li>\n\n\n\n<li>scorza di \u00bd limone<\/li>\n\n\n\n<li>1 pizzico di sale<\/li>\n<\/ul>\n\n\n\n<p><strong>Per il ripieno<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g di ricotta ben scolata<\/li>\n\n\n\n<li>65 g di zucchero a velo<\/li>\n\n\n\n<li>400 ml di panna liquida (32-35 % di grassi), ben fredda<\/li>\n\n\n\n<li>1 pizzico di sale<\/li>\n\n\n\n<li>200 g di amarene in sciroppo<\/li>\n\n\n\n<li>120 ml di sciroppo (dalle amarene)<\/li>\n\n\n\n<li>100 ml di acqua<\/li>\n\n\n\n<li>20 ml di Kirsch<\/li>\n\n\n\n<li>100 g di cioccolato amaro<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Si dice che questa torta iconica sia stata inventata dal famoso pasticcere Josef Keller nel 1915 al famoso Caf\u00e9 Agner, nella regione di Bad Godesperg, Germania. Il suo nome deriva dal suo ingrediente chiave, lo Schwartzwalder (di Foresta Nera per chi non capisce il tedesco) Kirschwasser, uno liquido limpido a base di amarene storicamente prodotto nella regione meridionale della Foresta Nera.<\/p>\n\n\n\n<p>Oltre al suo ingrediente principale, una Foresta Nera (o Black Forest) \u00e8 costituita da strati di pan di spagna al cacao, generosamente farciti con panna montata e amarene o ciliegie, ricoperte con panna, cioccolato grattugiato e \u2026\u2026\u2026.. altre amarene. <\/p>\n\n\n\n<p>Personalmente, mi piace arricchire la panna montata con l'aggiunta di ricotta, sia per esaltare il sapore che per migliorare la consistenza del prodotto finale. In realt\u00e0 trovo che lo manipolo pi\u00f9 facilmente in questo modo durante l'assemblaggio della torta. Preferisco anche usare le amarene sciroppate, piuttosto che quelle dolci candite. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-1024x683.jpg\" alt=\"\" class=\"wp-image-9422\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest3.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Quindi, per realizzare la foresta nera iniziamo preparando il pan di spagna al cacao. <\/p>\n\n\n\n<p>Sbattiamo le uova, aggiungendo progressivamente lo zucchero e continuiamo a sbattere, finch\u00e9 non diventano bianche e il loro volume \u00e8 triplicato (circa 10 minuti).  <\/p>\n\n\n\n<p>Quindi setacciamo sopra la pastella la farina mescolata con il cacao e il sale in due lotti e le incorporiamo delicatamente al composto con una spatola, fino a quando non saranno completamente incorporate e non rimangono grumi. Aggiungiamo anche la scorza.<\/p>\n\n\n\n<p>Trasferiamo l'impasto in una tortiera (di 18-20 cm di diametro) ben imburrata, foderata di carta da forno, ri-imburrata e infarinata e cuociamo in forno statico preriscaldato a 180\u00b0 (160 se ventilato) per circa 20-25 minuti. Il pan di spagna \u00e8 pronto, se rimbalza premendo la superficie con un dito.<\/p>\n\n\n\n<p>Lo sformiamo subito e lo lasciamo raffreddare completamente su una gratella.<\/p>\n\n\n\n<p>Nel frattempo, prepariamo il resto dei componenti della torta.<\/p>\n\n\n\n<p>Per fare lo sciroppo della torta, diluiamo lo sciroppo di amarene con l'acqua e la kirch.<\/p>\n\n\n\n<p>Montiamo la panna liquida fredda con lo zucchero a velo, fino a quando non la trasformiamo in una soffice panna montata. Per ottenere i migliori risultati assicuratevi di aver raffreddato bene anche la ciotola e le fruste del mixer.<\/p>\n\n\n\n<p>Mescoliamo anche la ricotta per renderla cremosa. Quindi uniamo ad essa la panna montata e le mescoliamo delicatamente insieme. Mettiamo in frigo il composto di ricotta e panna montata, perch\u00e9 quando andremo a montare la torta devono essere ben freddi. Grattugiamo il cioccolato e lo mettiamo anche in frigo fino al momento del montaggio.<\/p>\n\n\n\n<p>Ora possiamo procedere all'assemblaggio finale.<\/p>\n\n\n\n<p>Tagliamo il pan di Spagna in tre dischi uniformi aiutandoci con un coltello seghettato.<\/p>\n\n\n\n<p>Spennelliamo il disco inferiore su entrambi i lati con un terzo dello sciroppo, poi vi spalmiamo sopra un terzo della panna montata. Disponiamo sopra la crema un terzo delle amarene. Ripetiamo gli stessi passaggi spennellando con lo sciroppo un secondo strato di pan di spagna, lo ricopriamo con un terzo di composto di panna montata di ricotta e sistemiamo il resto delle amarene, conservandone 5 per la decorazione finale. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-1024x683.jpg\" alt=\"\" class=\"wp-image-9426\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest5.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Infine, adagiamo sulla torta l'ultimo strato del pan di spagna, lo spennelliamo con il resto dello sciroppo e ricopriamo completamente la superficie e i lati con il resto della panna montata, tenendone un po' da utilizzare per la decorazione finale.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-1024x683.jpg\" alt=\"\" class=\"wp-image-9427\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest4.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Cospargiamo la torta con cioccolato grattugiato, coprendo anche i lati. Mettiamo la panna in una tasca da pasticcere munita di bocchetta decoratrice a stella e facciamo 5 rosette sopra la torta, decorandole con le amarene tenute da parte.<\/p>\n\n\n\n<p>Conserviamo in frigo per almeno 2 ore prima di servire.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-1024x683.jpg\" alt=\"\" class=\"wp-image-9428\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/08\/black-forest2.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>An old time classic cake of German origin! ingredients for 8 servings (total cost about 15 \u20ac with organic ingredients) for the sponge cake For&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/black-forest-with-sour-cherries\/\">Continue reading<span class=\"screen-reader-text\">Foresta Nera con amarene<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":9423,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[1906,1905,1457,1769,524,1904,1791,1048,1046,1903,1417,521,594,1793,609],"class_list":["post-9420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-bitter-chocolate","tag-black-forest","tag-cocoa","tag-couverture","tag-egg","tag-kirsch","tag-layer-cake","tag-liquid-cream","tag-ricotta","tag-sour-cherries","tag-sponge-cake","tag-sugar","tag-syrup","tag-whipped-cream","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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