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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":523,"pronunciation":556,"substitutions":557,"slug":570,"title":571,"shortTitle":572,"nativeName":572,"countrySlug":573,"region":574,"baseServings":521,"prepMinutes":474,"cookMinutes":575,"restMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":582,"images":583,"keywords":593,"publishedAt":600,"updatedAt":600,"authorSlug":601,"summary":602,"localeSlug":570,"alternates":603},[394,397,400,403,406],{"answer":395,"question":396},"In Germany, yes — the official guidelines for fine bakery products state that a cake sold as Schwarzwälder Kirschtorte must be made with Kirschwasser, the clear cherry brandy of the region. At home you can obviously make it without, and this recipe gives a syrup that keeps the sourness, but the result is a different and slightly sweeter cake.","Does Black Forest cake have to contain alcohol?",{"answer":398,"question":399},"Sour cherries, not sweet ones. In Germany the standard is jarred Schattenmorellen, a Morello type, thickened with a little starch and their own juice. Frozen sour cherries work well too. Sweet dessert cherries make the cake cloying, because the whole structure depends on tart fruit cutting through unsweetened cream.","What kind of cherries should I use?",{"answer":401,"question":402},"Usually because it was whipped too warm, over-whipped, or met warm cherries. Chill the bowl, the whisk and the cream first, stop at soft-firm peaks that just hold, and make sure the compote is completely cold before assembly. For a cake that has to stand for hours, use a stabiliser, gelatine or a little mascarpone.","Why did my cream go runny or split?",{"answer":404,"question":405},"Bake the sponge up to two days ahead, or freeze it for two months, and cook the cherry compote a day ahead. Assemble the cake with the cream up to 24 hours before serving and keep it refrigerated — it actually improves overnight as the syrup works through the sponge. Do not assemble more than a day out, as the sponge eventually turns soggy.","Can I make Black Forest cake in advance?",{"answer":407,"question":408},"Draw a sharp vegetable peeler firmly along the flat side of a bar of dark chocolate that has been at room temperature for about 20 minutes. Chocolate straight from the fridge splinters into dust, and chocolate that is too warm smears. Handle the curls with a spoon rather than your fingers so they do not melt.","How do I make the chocolate shavings?",[410,411,412,413,414,415],"Bake the sponge a day ahead. A cooled, rested sponge slices into even layers cleanly, while a fresh warm one tears and crumbs into the cream.","Fold the flour and cocoa into the whipped eggs in three additions with a large spatula, cutting down and sweeping up. Stirring knocks out the air and you get a flat, rubbery sponge.","Let the cherry compote cool completely before it goes near the cream. Even slightly warm fruit melts whipped cream on contact.","Whip the cream only to soft-firm peaks that just hold their shape. Over-whipped cream looks grainy and starts turning to butter the moment you spread it.","Build a small dam of cream around the edge of each layer before spooning the cherries into the middle, so nothing bleeds out through the sides.","Chill at least four hours before slicing, and cut with a long thin knife dipped in hot water and wiped between every slice.","🍒","The genuine Schwarzwälder Kirschtorte is far less sweet than its reputation. Three thin layers of chocolate sponge are brushed with Kirschwasser, the clear unaged cherry brandy of the Black Forest, then stacked with barely sweetened whipped cream and a thick, glossy compote of sour cherries. The whole thing is masked in more cream, covered with dark chocolate curls and finished with cherries on top. What you taste is sour fruit, alcohol and cream in balance, with the cocoa in a supporting role. It is a project cake — sponge, compote, cream and decoration, each done properly — and it must chill for hours before it will cut cleanly.","The cake is younger than most people assume. Written recipes appear in Germany in the first half of the twentieth century, the confectioner Josef Keller is often credited with an early version around 1915, and the cake only became a fixture of German Konditorei counters after the Second World War, from which point it travelled outward and became the most internationally recognised German dessert. Its name points to the region rather than to a specific town: the Black Forest is cherry country, and its distilleries turn sour cherries into Kirschwasser, a clear spirit distilled with the stones for a faint almond bitterness.\n\nThat spirit is not optional in Germany. The Leitsätze für Feine Backwaren, the official guidelines that define what German bakery products may be called, specify that a cake sold as Schwarzwälder Kirschtorte must be made with Kirschwasser. A supermarket sponge with cherry jam and sweet whipped cream does not qualify, and German bakers are unusually firm about this. There is a second, more speculative explanation for the name involving the traditional Black Forest women's hat with its red pompoms, which the decorated cake is said to resemble — a nice idea with no evidence behind it.\n\nThe cherries matter as much as the brandy. What goes in is Sauerkirschen, sour Morello-type cherries, almost always the jarred Schattenmorellen sold across Germany, thickened with a little starch and their own juice. Sweet dessert cherries make a flabby, cloying cake because there is nothing left to cut the cream. Likewise the cream is whipped with very little sugar — German Sahne in a torte is a structural element, not a frosting, and it is often stabilised so the cake survives a warm afternoon on a Kaffee und Kuchen table without sliding apart.","The finished cake keeps 3 days refrigerated under a dome or loosely covered — never in cling film pressed onto the cream, which pulls the chocolate shavings off. It is at its best on day two, once the Kirsch has moved through the sponge and the layers have settled. Take it out 20 minutes before serving so the cream is not fridge-hard. Whole cakes do not freeze well because whipped cream turns grainy and weeps on thawing, but the bare sponge layers freeze perfectly for 2 months, wrapped, which is the sensible way to work ahead.",[421,422,423,424],"Cherry layer built from sour cherries thickened with their own juice, so it holds between the layers instead of running out of the sides.","Cream whipped with minimal sugar and a stabiliser, which is how it holds up for hours the way a Konditorei cake does.","Soaking syrup measured per layer, so the sponge is saturated but not sodden and never collapses under the cream.","A tested alcohol-free version that keeps the sourness, rather than just leaving out the Kirsch and hoping.",[426,427,428,429,430],"24 cm springform tin","Stand mixer or electric whisk","Long serrated knife","Palette knife","Vegetable peeler",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},31,44,3,33,95,7,490,[440],"Strong unsweetened filter coffee, as part of a proper afternoon Kaffee und Kuchen.",[442,445,448],{"name":443,"description":444},"Schwarzwälder Kirschtorte im Glas","The same components layered in glasses as a trifle — sponge cubes, soaking syrup, cherries, cream. Far easier, and the standard way German home cooks serve it for a crowd.",{"name":446,"description":447},"Frankfurt-style extra cherry layer","A fourth thin sponge layer and a second cherry layer, giving more fruit per slice and a taller cake. Requires a deeper tin and a steadier hand when slicing the sponge.",{"name":449,"description":450},"Alcohol-free family version","Built on cherry juice and lemon rather than Kirschwasser. Legitimate for children and the everyday choice in many households, though German bakeries could not sell it under the name.",[452,458,462,466,470,473,477,481,486,490,493,495,499,504,509,512,517,520],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},6,"eggs","eggs, at room temperature","piece","For the chocolate sponge",{"qty":459,"name":460,"unit":461,"group":457},150,"caster sugar","g",{"qty":463,"ref":464,"name":465,"unit":461,"group":457},100,"flour","plain flour",{"qty":467,"ref":468,"name":469,"unit":461,"group":457},30,"cocoa","unsweetened cocoa powder",{"qty":467,"ref":471,"name":472,"unit":461,"group":457},"cornstarch","cornflour",{"qty":474,"ref":475,"name":476,"unit":461,"group":457},60,"butter","butter, melted and cooled",{"qty":478,"name":479,"unit":480,"group":457},1,"fine salt","pinch",{"qty":482,"ref":483,"name":484,"unit":461,"group":485},700,"sour-cherry","jarred sour cherries, drained, juice reserved","For the cherry layer",{"qty":487,"name":488,"unit":489,"group":485},250,"reserved cherry juice","ml",{"qty":491,"ref":471,"name":492,"unit":461,"group":485},20,"cornflour, slaked in cold juice",{"qty":494,"name":460,"unit":461,"group":485},40,{"qty":478,"ref":496,"name":497,"unit":498,"group":485},"lemon","lemon juice","tbsp",{"qty":500,"name":501,"note":502,"unit":489,"group":503},80,"Kirschwasser (cherry brandy)","or see the alcohol-free substitution","For soaking",{"qty":505,"ref":506,"name":507,"unit":489,"group":508},800,"heavy-cream","double cream, very cold","For the cream",{"qty":510,"name":511,"unit":461,"group":508},50,"icing sugar",{"qty":513,"name":514,"note":515,"unit":516,"group":508},2,"cream stabiliser (Sahnesteif)","or bloomed gelatine — see substitutions","tsp",{"qty":463,"name":518,"unit":461,"group":519},"dark chocolate, at room temperature","To decorate",{"qty":521,"name":522,"unit":456,"group":519},12,"whole cherries, for the top",[524,529,533,536,540,543,546,549,552],{"tip":525,"text":526,"title":527,"timerSeconds":528},"This is where the sponge gets all of its rise — there is no baking powder to rescue an under-whipped batter.","Heat the oven to 180°C and line a 24 cm springform tin. Whisk the eggs and caster sugar on high speed for a full 8 minutes, until the mixture triples in volume, turns very pale and holds a ribbon on the surface for three seconds when the whisk is lifted.","Whip the sponge base",480,{"text":530,"title":531,"timerSeconds":532},"Sift the flour, cocoa, cornflour and salt over the eggs in three batches, folding each in with a large spatula by cutting down through the middle and sweeping up the side. Fold in the cooled melted butter last, pour into the tin and bake for 30 to 35 minutes, until the centre springs back to a light press.","Fold and bake",1980,{"text":534,"title":535},"Cool in the tin for 10 minutes, then turn out onto a rack and cool completely. Ideally wrap it and leave it overnight — a rested sponge slices into even layers instead of tearing.","Cool and rest the sponge",{"text":537,"title":538,"timerSeconds":539},"Bring the reserved cherry juice, sugar and lemon juice to a simmer, whisk in the slaked cornflour and cook for 2 minutes until the liquid turns glossy and thick enough to coat a spoon. Take it off the heat, fold in the drained cherries and cool completely.","Cook the cherry layer",120,{"text":541,"title":542},"Cut the sponge horizontally into 3 even layers with a long serrated knife. Brush each cut face generously with the Kirschwasser, dividing it evenly — the sponge should be damp and fragrant but not swimming.","Slice and soak",{"text":544,"title":545},"Whip the very cold cream with the icing sugar and stabiliser to soft-firm peaks that just hold their shape and still look smooth. Stop the moment it looks matte rather than glossy; a few seconds past that and it turns grainy.","Whip the cream",{"text":547,"title":548},"Set the bottom layer on a plate, pipe or spread a ring of cream around the rim as a dam, and spoon half the cold cherries into the middle. Cover with cream, add the second layer and repeat, then top with the third layer, cut side down.","Assemble the layers",{"text":550,"title":551},"Spread the remaining cream over the top and sides in a thin, even coat with a palette knife, reserving some for piping. Shave curls from the chocolate bar with a vegetable peeler and press them onto the sides and scatter them over the top, then pipe 12 rosettes and set a cherry on each.","Mask and decorate",{"text":553,"title":554,"timerSeconds":555},"Refrigerate for at least 4 hours, and preferably overnight, so the layers set and the Kirsch works through the sponge. Cut with a long thin knife dipped in hot water and wiped clean between every slice.","Chill before cutting",14400,"SHVARTS-vel-der KEERSH-tor-teh",[558,562,566],{"note":559,"swap":560,"original":561},"This keeps the sourness and a hint of the stone-fruit bitterness that Kirsch contributes. Be aware that without the spirit it is not legally a Schwarzwälder Kirschtorte in Germany, and it does taste noticeably rounder and sweeter.","The syrup from the cherry jar with 1 tbsp lemon juice and a few drops of almond extract","Kirschwasser",{"note":563,"swap":564,"original":565},"Fresh sour cherries in season are best of all. Sweet cherries are the one thing to avoid — the cake loses its acidity and turns cloying.","Frozen sour cherries, thawed, with 200 ml cherry juice added","Jarred sour cherries",{"note":567,"swap":568,"original":569},"Any of the three keeps the cream standing for a day. Unstabilised cream is fine if the cake will be eaten within a couple of hours of assembly.","2 tsp powdered gelatine bloomed in 2 tbsp cold water and gently melted, or 3 tbsp mascarpone whipped in","Cream stabiliser (Sahnesteif)","schwarzwalder-kirschtorte","Schwarzwälder Kirschtorte (Black Forest Cherry Cake)","Schwarzwälder Kirschtorte","germany","Baden and the Black Forest",35,240,"hard",[579],"dessert",[581],"vegetarian",[483,506,468,454],[584,587,589,591],{"alt":585,"src":586},"Slice of Black Forest cake showing chocolate sponge layers with sour cherries, whipped cream and chocolate curls","\u002Fimages\u002Frecipes\u002Fschwarzwalder-kirschtorte\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fschwarzwalder-kirschtorte\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fschwarzwalder-kirschtorte\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fschwarzwalder-kirschtorte\u002Fhero-1x1.jpg",[594,595,596,597,598,599],"schwarzwalder kirschtorte","black forest cake","kirschwasser","sour cherry cake","german dessert","chocolate sponge","2026-08-19","dishroute-kitchen","Chocolate sponge soaked in cherry brandy, layered with sour cherries and unsweetened whipped cream, and covered in chocolate shavings — the real Black Forest cake.",{"en":604},"\u002Frecipe\u002Fschwarzwalder-kirschtorte",{"items":606,"total":613,"page":478,"limit":874,"hasMore":875},[607,642,674,699,727,753,780,809,834,844],{"slug":608,"title":609,"shortTitle":610,"nativeName":610,"countrySlug":573,"region":611,"baseServings":612,"prepMinutes":613,"cookMinutes":614,"difficulty":615,"course":616,"diet":619,"mainIngredients":621,"images":626,"keywords":636,"publishedAt":600,"updatedAt":600,"authorSlug":601},"currywurst","Currywurst (Berlin Sausage in Curry Ketchup)","Currywurst","Berlin and the Ruhr",4,10,25,"easy",[617,618],"street-food","main",[620],"dairy-free",[622,623,624,625],"tomato-paste","curry-powder","onion","paprika",[627,630,632,634],{"alt":628,"src":629},"Sliced Bratwurst coins covered in red curry ketchup and dusted with curry powder on a paper tray with chips","\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-1x1.jpg",[608,637,638,639,640,641],"berlin street food","curry ketchup","bratwurst","german snack","curry sauce",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":573,"region":647,"baseServings":612,"prepMinutes":648,"cookMinutes":9,"restMinutes":576,"difficulty":615,"course":649,"diet":652,"mainIngredients":654,"images":657,"keywords":667,"publishedAt":600,"updatedAt":600,"authorSlug":601},"handkase-mit-musik","Handkäse mit Musik (Sour Milk Cheese with Onions)","Handkäse mit Musik","Handkäs mit Musik","Hesse",15,[650,651],"appetizer","snack",[581,653],"nut-free",[624,655,656,475],"vinegar","caraway",[658,661,663,665],{"alt":659,"src":660},"Translucent Hessian sour milk cheese under chopped raw onion marinade with caraway, beside dark rye bread","\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-1x1.jpg",[668,669,670,671,672,673],"handkase mit musik","hessian food","sour milk cheese","apfelwein","frankfurt","german appetizer",{"slug":675,"title":676,"shortTitle":677,"nativeName":677,"countrySlug":573,"region":678,"baseServings":612,"prepMinutes":491,"cookMinutes":614,"difficulty":615,"course":679,"diet":680,"mainIngredients":681,"images":683,"keywords":693,"publishedAt":600,"updatedAt":600,"authorSlug":601},"kasespatzle","Käsespätzle (Swabian Cheese Noodles with Fried Onions)","Käsespätzle","Swabia and the Allgäu",[618],[581],[464,454,682,624],"gruyere",[684,687,689,691],{"alt":685,"src":686},"Käsespätzle in a dish with melted mountain cheese pulling into strings under a pile of dark fried onions","\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-1x1.jpg",[675,694,695,696,697,698],"kasespatzle recipe","spatzle","german cheese noodles","swabian","vegetarian german food",{"slug":700,"title":701,"shortTitle":702,"nativeName":702,"countrySlug":573,"region":703,"baseServings":704,"prepMinutes":494,"cookMinutes":648,"restMinutes":459,"difficulty":705,"course":706,"diet":708,"mainIngredients":709,"images":711,"keywords":721,"publishedAt":600,"updatedAt":600,"authorSlug":601},"laugenbrezel","Laugenbrezel (German Lye Pretzels)","Laugenbrezel","Bavaria and Swabia",8,"medium",[707,651],"bread",[581],[464,710,475],"yeast",[712,715,717,719],{"alt":713,"src":714},"Deep brown glossy German lye pretzels with coarse salt and a split belly cooling on a wire rack","\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-1x1.jpg",[700,722,723,724,725,726],"german pretzel","lye pretzel","bavarian breze","homemade pretzels","german bread",{"slug":728,"title":729,"shortTitle":730,"nativeName":730,"countrySlug":573,"region":731,"baseServings":612,"prepMinutes":474,"cookMinutes":491,"restMinutes":467,"difficulty":705,"course":732,"diet":733,"mainIngredients":734,"images":737,"keywords":747,"publishedAt":600,"updatedAt":600,"authorSlug":601},"maultaschen","Maultaschen (Swabian Filled Pasta Pockets)","Maultaschen","Swabia",[618],[],[464,454,735,736],"spinach","ground-pork",[738,741,743,745],{"alt":739,"src":740},"Swabian Maultaschen pasta pockets in clear beef broth scattered with chives, one cut open showing spinach filling","\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-1x1.jpg",[728,748,749,750,751,752],"swabian dumplings","german pasta pockets","spinach 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