We’re confident that many of you can recall a picture of Dr. Simard holding a gorgeous piece of Black Forest cake. The feedback left on this Facebook post simply made him and our chef Jean-François ecstatic. We have all agreed that you should have this dessert dish, which will certainly make you all happy during these trying times. Dr. Simard and our cook have always promoted wholesome diets that promote lifespan, but they were unable to ignore the mania around this cake. Knowingly, our favorite chef took the time to convey his work to you in the most effective and understandable manner. Please take note that since this is a typical dessert, we will omit the customary remarks on how healthy the primary ingredients are.
A brief history first. For more than a century, there has been a Black Forest cake. This decadent delicacy has a distinctly defined regional origin. The Alsace area of France is bordered by the Black Forest, a region in southwest Germany. The original Black Forest cake is credited to Josef Keller, a pastry chef, who created it at his Bad Godesberg tearoom in 1915. The cake’s colours—black, red, and white—were thought to represent the traditional attire of those who lived in the Black Forest. It’s odd, isn’t it? The sponge cake had its greatest popularity in the 1930s in Berlin and in the bakeries of significant German, Austrian, and Swiss cities. Cream cakes weren’t often consumed before that time since there weren’t many electric refrigerators to keep them in.
The Black Forest cake thus only held 13th place among Germany’s top 15 desserts in 1949. From there, its ascent was swift. The Germans immediately adopted it as their favourite and even national cake. There has been a renowned Black Forest cake festival since 2006. that takes place every two years in Todtnauberg, a district where amateur and professional pastry chefs compete in two categories of events with their homemade creations
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